Caramel Coconut Chocolate Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
1 box German chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)
→ For the Filling
02 -
1 (14 oz) can sweetened condensed milk
03 -
1 (12 oz) jar caramel sauce
→ For the Topping
04 -
1 cup sweetened shredded coconut
05 -
1 cup chopped pecans
06 -
1 (8 oz) container Cool Whip or whipped topping
07 -
¼ cup chocolate chips, melted (optional for drizzle)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Mix and bake the cake batter according to the package instructions. Pour into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes.
02 -
Use the handle of a wooden spoon or a skewer to poke holes all over the cake, spacing them about 1 inch apart.
03 -
In a bowl, mix together the sweetened condensed milk and caramel sauce until smooth. Pour the mixture evenly over the cake, making sure it seeps into the holes. Spread with a spatula if necessary.
04 -
Cover the cake and refrigerate for at least 2 hours, or until the filling sets.
05 -
In a skillet over medium heat, toast the shredded coconut and chopped pecans until lightly browned and fragrant. Set aside to cool. Spread the Cool Whip evenly over the chilled cake. Sprinkle the toasted coconut and pecans over the top. Drizzle with melted chocolate chips if desired.
06 -
Slice the cake and serve it chilled for the best flavor and texture.
# Notes:
01 -
A rich and indulgent dessert with layers of caramel filling, toasted coconut, pecans, and whipped topping—perfect for any occasion!
02 -
Add a sprinkle of sea salt to the caramel for a salted caramel twist.
03 -
Store leftovers in an airtight container in the refrigerator for up to 4 days.
04 -
This cake tastes even better the next day as the flavors meld together!