Ingredients
Scale
- 1 box (15.25 oz) German chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1 container (8 oz) frozen whipped topping, thawed
- 1/2 cup chocolate syrup for drizzling
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Prepare the cake mix according to package instructions using water, oil, and eggs. Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- While the cake is still warm, poke holes all over the top using the end of a wooden spoon.
- In a bowl, mix sweetened condensed milk and caramel sauce. Pour evenly over the cake, allowing it to seep into the holes.
- Sprinkle chopped pecans and shredded coconut over the top.
- Refrigerate the cake for at least 1 hour to set.
- Spread whipped topping over the cooled cake and drizzle with chocolate syrup before serving.
Notes
For a richer flavor, toast the pecans and coconut before adding. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 40g
- Fat: 22g
- Carbohydrates: 55g
- Protein: 6g