Description
A moist chocolate cake infused with caramel syrup and topped with a rich, gooey coconut pecan frosting. The perfect blend of textures and deep chocolate flavor.
Ingredients
Scale
- 1 box chocolate cake mix (or homemade equivalent)
- 1 cup caramel syrup or chocolate sauce
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 1 cup brown sugar
- 1/2 cup butter
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Bake the chocolate cake according to package or recipe instructions in a 9×13 pan.
- While the cake is still warm, poke holes throughout the cake using the handle of a wooden spoon.
- Pour the caramel syrup or chocolate sauce slowly over the cake, ensuring it fills the holes.
- In a saucepan, combine brown sugar, butter, heavy cream, and coconut over medium heat.
- Stir the coconut mixture constantly until it thickens and becomes glossy.
- Stir in the chopped pecans and vanilla extract, then remove from heat.
- Spread the warm coconut frosting evenly over the top of the cake.
- Cool completely and refrigerate for at least 2 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American