1. Preheat oven to 350°F (175°C). Prepare the chocolate cake mix according to the package instructions and bake in a 9×13 inch pan. Allow the cake to cool for about 10 minutes.
2. Using the handle of a wooden spoon or a similar tool, poke holes all over the cake while it is still warm.
3. In a medium saucepan, combine evaporated milk, shredded coconut, chopped pecans, granulated sugar, egg yolks, melted butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens (about 10 minutes).
4. Pour the coconut-pecan mixture evenly over the cake, letting it soak into the holes.
5. Cool the cake completely.
6. In a mixing bowl, beat together the softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
7. Spread the cream cheese frosting evenly over the cooled cake.
8. Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour | Kcal: 420 kcal | Servings: 12 servings
Tips:
For an extra moist cake, use buttermilk instead of water when preparing the cake mix.
Toast the pecans lightly before adding to enhance their flavor and crunch.
