Caramel Coconut Delight (Printable Version)
This moist chocolate cake is packed with caramel, then crowned with shredded coconut and pecans. A fresh spin on the classic German chocolate cake with incredible flavor in every bite.
# Ingredients:
01 -
1 box of German chocolate cake mix (plus the ingredients it calls for).
02 -
1 cup of thick caramel syrup.
03 -
1 cup of sweetened condensed milk.
04 -
1/2 cup of crushed pecans.
05 -
1/2 cup of shredded coconut flakes.
06 -
1/2 cup of chocolate chips.
07 -
1/2 cup of caramel-flavored frosting.
08 -
1/2 cup of chocolate-flavored frosting.
# Steps:
01 -
Set your oven to 350°F (175°C) so it preheats. Coat a baking dish (9x13 inches) with grease.
02 -
Mix up the German chocolate cake batter as the box directs, then pour it into your prepped dish.
03 -
Pop it in the oven and bake it as explained on the package. Cool it down slightly after it’s done.
04 -
Take a wooden spoon and poke holes all over the surface of the cake.
05 -
Pour the caramel syrup and sweet milk over the cake, making sure it seeps into the holes.
06 -
Scatter the coconut, crushed pecans, and chocolate chips evenly on top.
07 -
Heat both frostings until they’re runny, then drizzle them all over. Let it rest for 30 minutes before enjoying.
# Notes:
01 -
Make deep holes, but don’t go all the way through to the bottom.
02 -
To skip dairy, use coconut milk and dairy-free chocolate pieces.
03 -
Replace pecans with more coconut if avoiding nuts.