That next layer is where the traditional coconut-pecan frosting flavor comes in even though it’s not quite frosting. Take a can of sweetened condensed milk, and mix it with some coconut, an egg, chopped pecans, and a little bit of vanilla and then pour it over the still-warm cake mix layer.
Sprinkle some chocolate chips over the top and get it back in the oven for about 25 more minutes. These will be gooey, so if you want to slice and serve them as bars, make sure to let them cool completely. If you’re in more of a hurry, you can scoop a portion out of the pan into a bowl and top it with some ice cream. They’re delicious either way!
Ingredients
1 box chocolate cake mix
2 large eggs
1/2 cup (1 stick) butter, melted
1 (14 oz) can sweetened condensed milk
1/2 cup milk chocolate chips
1 cup chopped pecans
1 teaspoon vanilla extract
1 cup shredded coconut
1/4 teaspoon kosher salt
Preparation
Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray.
In a mixing bowl, whisk together the cake mix, melted butter, and one of the eggs. Press into bottom of prepared pan. Bake 7 minutes, then remove from oven.
While crust bakes, stir together the sweetened condensed milk, vanilla, remaining egg, pecans, coconut, and salt. Pour mixture over crust, then sprinkle with chocolate chips.
Return to oven and bake until top is lightly golden, 24-30 minutes more.
Let cool completely before slicing and serving. Enjoy!
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