Ingredients
Equipment
Method
- Prepare the chocolate cake according to the box directions. Bake it in a 9x13 inch pan. Let the cake cool slightly after removing it from the oven.
- While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the top surface of the cake. Space the holes about 1 inch apart.
- In a small bowl, mix the sweetened condensed milk and the chocolate syrup together. Pour this mixture evenly over the top of the warm cake, allowing it to soak into the holes.
- Prepare the frosting. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This usually takes about 8 to 10 minutes. Do not let it boil.
- Remove the saucepan from the heat. Stir in the shredded coconut and chopped pecans. Mix well to combine.
- Spread the warm coconut-pecan frosting evenly over the top of the cooled, soaked cake.
- Allow the cake to cool completely before slicing and serving. You can chill it for easier serving.
Nutrition
Notes
If you prefer a richer chocolate flavor in the soaking liquid, you can substitute the chocolate syrup with 1/4 cup of melted semi-sweet chocolate chips mixed with 2 tablespoons of milk.