Ingredients:

  • 1 box (15.25 oz / 432g) Devil's Food cake mix
  • 3 large eggs
  • 1 cup (240ml) water
  • ½ cup (115g) vegetable oil
  • 1 can (14 oz / 397g) sweetened condensed milk
  • ½ cup (120ml) salted caramel sauce
  • 1 tsp (5ml) vanilla extract
  • ½ cup (115g) unsalted butter
  • 1 cup (200g) brown sugar
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 cup (100g) shredded sweetened coconut
  • 1 cup (115g) chopped pecans
  • ¼ tsp (1g) salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Combine the cake mix, eggs, oil, and water. Beat on medium speed until the batter is smooth and mahogany-colored.
  2. Pour the batter into a greased 9x13 inch baking pan and bake for 30 minutes or until the center springs back when touched and a skewer comes out clean.
  3. While the cake is still warm, use the handle of a wooden spoon to poke holes every 1 inch across the entire surface.
  4. In a small bowl, whisk together the sweetened condensed milk, caramel sauce, and vanilla. Slowly pour the mixture over the cake, ensuring the syrup pools in the holes.
  5. In a saucepan over medium heat, melt the butter and brown sugar. Stir in the coconut milk and salt, simmering until the mixture thickens and smells nutty.
  6. Remove the frosting mixture from heat and fold in the shredded coconut and chopped pecans.
  7. Spread the frosting evenly over the soaked cake while still warm. Allow the cake to chill in the refrigerator for at least 2 hours to set.