Ingredients:
1 box (15.25 oz) chocolate cake mix (plus required ingredients such as eggs, oil, and water)
1 (12 oz) jar caramel sauce
1 cup chopped pecans, toasted
3 egg yolks
1 cup evaporated milk
1 (14 oz) can sweetened condensed milk
½ cup unsalted butter
1 tsp vanilla extract
1½ cups sweetened shredded coconut
1 cup granulated sugar
Instructions:
1. Bake the Cake: Start by preheating your oven to 350°F (175°C). Prepare your chocolate cake mix according to the package instructions. Pour the batter into a greased 9×13-inch pan and bake until done (follow package timing). Once baked, allow the cake to cool for about 10 minutes.
2. Poke & Soak: While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface. Then, evenly pour the sweetened condensed milk over the warm cake, followed by the caramel sauce, making sure it seeps into the holes for extra flavor.
3. Make the Topping: In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, and unsalted butter. Whisk these ingredients together over medium heat. Continuously stir while cooking for 10-12 minutes, until the mixture thickens. Once thickened, remove it from the heat and stir in the vanilla extract, shredded coconut, and toasted pecans.
4. Top the Cake: Let the topping cool for about 5 minutes, then generously spread it over the soaked cake, ensuring an even distribution.
5. Chill & Serve: Refrigerate the cake for at least 2 hours, or ideally overnight, to allow the flavors to meld and the cake to set. For an added touch, serve with whipped cream or vanilla ice cream if desired.
Nutritional Information: Approximate per serving: 350 calories, 22g fat, 40g carbohydrates, 4g protein, 28g sugar
Time: Preparation time: 20 minutes | Cooking time: 35 minutes
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