Description
A deliciously rich and moist cake that is infused with a luscious caramel coconut topping.
Ingredients
Scale
For the Crust:
- 1 box German chocolate cake mix
- 1 cup sweetened condensed milk
- 1 cup caramel sauce
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Prepare the German chocolate cake mix according to the package instructions and bake in a 9×13 inch pan.
- Once baked, allow the cake to cool for 10 minutes, then use the handle of a wooden spoon to poke holes throughout the cake.
- Pour sweetened condensed milk over the cake, making sure it seeps into the holes, followed by caramel sauce. Sprinkle the shredded coconut and chopped pecans evenly over the top.
- In a large bowl, whip together the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread the whipped cream over the cooled and topped cake and refrigerate for at least 2 hours.
Notes
You can customize the seasonings to taste.