Ingredients:
- Cake
- 1 box chocolate cake mix
- Ingredients listed on the box (eggs, oil, water)
- Coconut-Pecan Filling
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 cup evaporated milk
- ½ cup butter
- 2 eggs, beaten
- 1 tsp vanilla extract
- 1½ cups shredded coconut
- 1 cup chopped pecans (optional)
- Topping
- 1 tub (8 oz) whipped topping, thawed
Instructions:
- Preheat oven to 350°F (175°C). Prepare and bake the chocolate cake in a greased 9×13-inch pan according to package directions (about 25–30 minutes).
- While the cake is warm, poke holes all over using the handle of a wooden spoon.
- In a saucepan over medium heat, combine brown sugar, granulated sugar, evaporated milk, butter, eggs, and vanilla. Cook, stirring constantly, until thickened (8–10 minutes).
- Remove from heat and stir in coconut and pecans.
- Pour the warm filling evenly over the cake, letting it soak into the holes.
- Cool completely, then refrigerate for at least 2 hours.
- Spread whipped topping over the chilled cake before serving.