1box15.25 oz Chocolate Cake Mix (I like using Betty Crocker Super Moist Chocolate Fudge) + what you need to make the cake. In this case 3 eggs, 1 ¼ cup water, ½ cup oil
½cuppacked brown sugar
1can14 oz., sweetened condensed milk
1cupcreamoptional *NOTE* I like using 1 extra cup of milk to the condensed milk mixture so the mixture can really go all over the cake.
⅔sweetened flaked coconut flakes
Prepare the box cake as indicated on the box as the instruction.
Preheat your oven to 350 degrees F.
Butter (you can also use nonstick spray) an oven-proof 9x13 bakeware. Set aside.
Pour cake mix in a large mixing bowl.
Add the water, oil and eggs.
With a big spoon or a hand mixer mix until all the ingredients are combined (no more dry flour).
Pour the mixture into the prepared bakeware and bake for 30 to 35 minutes or until a toothpick comes back clean when inserted in the middle.
While the cake is cooling, mix in a medium size mixing bowl brown sugar, melted butter and condensed milk. Mix until all combined. If you want to have the mixture more liquidy, add 1 cup of cream. Mix well.
Once your cake is baked and completely cool, with a straw make holes.
Pour the sweet milk mixture over the cake making sure to spread all over. *NOTE* For this step you may need to use a knife and with a movement like you are buttering a toast move the milk mixture over the hole is it can go in the cake.
Let the cake and the sweet milk mixture set for 5 minutes.
Giving you just enough time to mix the coconut and the pecans together.
Evenly spread the coconut and pecans over the cake as a topping.