Ingredients
1 (15.25 ounce) package German chocolate cake mix
1 (14 ounce) can sweetened condensed milk
1 1/2 cups shredded unsweetened coconut
1 cup chopped pecans
1/2 cup (1 stick) unsalted butter, sliced into thin pats
1 1/4 cups hot water
Instructions
Step 1: Preheat your oven to 350°F (175°C). Spread the German chocolate cake mix evenly over the bottom of an ungreased 9x13 inch baking dish.
Step 2: Evenly distribute the shredded coconut over the dry cake mix layer.
Step 3: Sprinkle the chopped pecans over the coconut layer.
Step 4: Pour the sweetened condensed milk evenly over the pecan and coconut layers, trying to cover as much of the surface as possible.
Step 5: Arrange the thin pats of butter over the entire surface of the cake. Ensure good coverage.
Step 6: Carefully pour the hot water evenly over the entire dish. Do not stir any of the layers.
Step 7: Bake for 45-55 minutes, or until the edges are bubbly and the top is lightly golden. A knife inserted near the edge (avoiding obvious gooey spots) should come out mostly clean. The center will remain gooey.
Step 8: Remove from oven and let cool for at least 15-20 minutes before serving. For a firmer, less gooey texture, allow it to cool completely or chill in the refrigerator.
Notes
For an even nuttier flavor, lightly toast the pecans in a dry pan for a few minutes before adding them to the cake. Leftovers can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. Reheat slightly in the microwave for a warm, gooey treat.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Desserts & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 480 kcal
- Sugar: 48g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg