Caramel Coconut Choc Cake (Print Version)

# Ingredients:

01 - 1 box of German Chocolate Cake Mix and the listed extras like oil, eggs, and water.

02 - 1 can (14 oz) of sweetened condensed milk.

03 - 1 jar (12 oz) of caramel sauce.

04 - 1 tub (16 oz) of Coconut Pecan Icing.

05 - 1 container (8 oz) of thawed Cool Whip.

06 - 1/2 cup of toasted sweetened shredded coconut.

07 - 1/2 cup of pecans, chopped and toasted for added texture.

01 - Combine the German Chocolate Cake Mix with water, oil, and eggs, following the package directions.

02 - Place the batter in the oven and bake as directed on the cake mix box.

03 - Once the cake is baked, poke small holes all over and carefully pour the sweetened condensed milk so it soaks in.

04 - Spread caramel sauce evenly into the openings, letting it soak into the cake as well.

05 - Carefully coat the top of the cake with Coconut Pecan Icing for an even layer.

06 - Smooth the thawed Cool Whip over the icing layer.

07 - Sprinkle toasted coconut and chopped pecans on top as a finishing touch.

01 - You can make this ahead, making it a great option for get-togethers.

02 - Simple to whip up but has an impressive look when served.

03 - It’s a delicious mix of caramel, pecans, coconut, and chocolate.