Ingredients
For the Cake:
-
1 box chocolate cake mix (plus ingredients called for on the box: usually eggs, oil, water)
For the Coconut-Pecan Filling:
-
1 can (14 oz) sweetened condensed milk
-
1 cup sweetened shredded coconut
-
1 cup chopped pecans
-
1 teaspoon vanilla extract
For the Frosting:
-
1 cup heavy cream
-
2 tablespoons powdered sugar
-
½ teaspoon vanilla extract
(Optional: you can also use store-bought coconut-pecan frosting for simplicity)
🧑🍳 Instructions
1. Bake the Cake:
-
Preheat oven as directed on cake mix box.
-
Prepare cake mix according to package instructions and bake in a 9×13-inch pan.
-
Cool for 5–10 minutes.
2. Poke the Cake:
-
Using the handle of a wooden spoon or a fork, poke holes all over the warm cake.
3. Add the Coconut-Pecan Filling:
-
In a medium bowl, mix sweetened condensed milk, coconut, pecans, and vanilla extract.
-
Pour mixture evenly over the cake, letting it seep into the holes.
4. Chill:
-
Let the cake cool completely and then refrigerate for at least 1–2 hours to set.
5. Top with Frosting:
-
Whip heavy cream with powdered sugar and vanilla until soft peaks form.
-
Spread over the cake or pipe decoratively.
-
Optional: sprinkle extra coconut or pecans on top for garnish.
6. Serve:
-
Slice into squares and serve chilled or at room temperature.
✅ Tips:
-
For extra flavor, lightly toast the pecans and coconut before adding to the filling.
-
You can also drizzle a little chocolate ganache over the top for a richer finish.
-
Leftovers keep well in the fridge for 3–4 days.