🧾 Ingredients:
For the Cake:
1 box devil’s food or German chocolate cake mix
Ingredients as called for on the box (eggs, oil, water)
For the Poke Filling:
1 can (14 oz) sweetened condensed milk
1 cup canned coconut milk or evaporated milk
1 teaspoon vanilla extract
For the Coconut-Pecan Topping:
1 cup evaporated milk
1 cup granulated sugar
3 egg yolks
½ cup unsalted butter
1½ cups sweetened shredded coconut
1 cup chopped pecans
1 teaspoon vanilla extract
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
½ cup heavy cream
👩🍳 Instructions:
1️⃣ Bake the Cake:
Preheat oven to 350°F (175°C).
Prepare cake batter according to package instructions.
Pour into a greased 9×13-inch pan and bake as directed.
Let cool for about 10 minutes.
2️⃣ Poke and Soak:
Using the handle of a wooden spoon, poke holes all over the warm cake.
Mix the sweetened condensed milk, coconut milk, and vanilla.
Pour the mixture evenly over the cake, letting it seep into the holes. Chill for 30 minutes.
3️⃣ Make the Coconut-Pecan Topping:
In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until thickened (about 10–12 minutes).
Stir in coconut, pecans, and vanilla. Cool slightly.
Spread over the chilled cake.
4️⃣ Ganache Drizzle:
Heat heavy cream until just simmering.
Pour over chocolate chips and let sit for 2 minutes. Stir until smooth.
Drizzle over the coconut topping.
5️⃣ Chill & Serve:
Refrigerate the cake for at least 2 hours (overnight for best flavor).
Slice and serve cold or room temp.
⏱️ Time & Servings:
Prep: 25 minutes
Cook: 30 minutes
Chill: 2+ hours
Servings: 12–15
Calories: ~500 per slice (depending on toppings)