Description
A moist and decadent cake featuring rich chocolate flavors, filled with sweetened condensed milk and chocolate syrup, topped with coconut, pecans, and whipped cream.
Ingredients
Scale
- 1 box German chocolate cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup sweetened condensed milk
- 1 cup chocolate syrup
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup whipped topping
- Chocolate shavings (optional for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the German chocolate cake mix, water, vegetable oil, and eggs in a large mixing bowl. Beat on medium speed for about 2 minutes until well blended.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Mix the sweetened condensed milk and chocolate syrup in a bowl until well combined. Set aside for later use.
- Remove the cake from the oven and let it cool for about 10 minutes.
- Poke holes all over the top of the cake, about 1 inch apart, using the handle of a wooden spoon.
- Pour the chocolate filling mixture evenly over the cake, ensuring it seeps into the holes.
- Cool the cake completely, then refrigerate for at least 2 hours.
- Mix the shredded coconut and chopped pecans in a separate bowl.
- Spread the whipped topping over the cooled cake, then sprinkle the coconut-pecan mixture on top.
- Garnish with chocolate shavings if desired.
- Slice into squares and serve chilled.
Notes
Store any leftovers in an airtight container in the refrigerator for up to five days. For longer storage, freeze individual slices wrapped tightly in plastic wrap.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 square
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg