Ingredients
Scale
- 1 box chocolate cake mix (or your favorite homemade chocolate cake recipe)
- 1 cup whole milk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 can (14 oz) sweetened condensed milk
- 1 cup evaporated milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
If you’re looking for substitutions, feel free to swap whole milk for almond or oat milk to make it dairy-free, and use coconut oil in place of vegetable oil for a subtle tropical twist. For the nuts, walnuts are a lovely alternative if pecans aren’t your favorite.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray. I find that prepping my pan early helps me stay organized, especially when juggling kids’ homework and dinner prep.
- In a large bowl, whisk together the chocolate cake mix, milk, vegetable oil, and eggs until smooth and well combined. This is where I remember my grandma’s advice: don’t overmix, just until everything is incorporated.
- Pour the batter into the prepared baking dish, smoothing the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. While it bakes, the kitchen fills with that irresistible chocolate aroma that always gets everyone excited.
- Once the cake is out of the oven, immediately use the handle of a wooden spoon or a thick skewer to poke holes all over the cake, about 1 inch apart. Trust me, this is the fun part—watching the cake soak up the filling feels a bit like magic.
- In a medium saucepan, combine sweetened condensed milk, evaporated milk, egg yolks, sugar, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and turns a golden caramel color—about 10-12 minutes. Patience here pays off with that rich, gooey filling.
- Remove the saucepan from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. This mixture is the heart of the cake, bringing in that classic German Chocolate vibe.
- Pour the warm coconut-pecan filling evenly over the poked cake, allowing it to seep into every hole. I like to gently pat the topping down so it settles nicely into the cake.
- Let the cake cool completely at room temperature, then refrigerate for at least 2 hours before serving. This step is crucial—cooling helps the flavors meld and the cake become perfectly moist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International