Instructions
**For the Cake:**
1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking dish.
2. In a large bowl, combine the cake mix, instant pudding mix, eggs, sour cream, vegetable oil, milk, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes, or until well combined and smooth.
3. Pour the batter evenly into the prepared baking dish.
4. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
5. Remove the cake from the oven and let it cool for 10-15 minutes. While still warm, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake, about 1 inch apart.
**For the Coconut-Pecan Frosting:**
1. In a medium saucepan, combine the evaporated milk, granulated sugar, butter, and egg yolks. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes). Do not boil.
2. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
3. Pour the warm frosting evenly over the poked cake, making sure to get some into each hole. Spread it gently to cover the entire top of the cake.
4. Allow the cake to cool completely, then refrigerate for at least 2 hours to allow the frosting to set and the flavors to meld.
**For the Chocolate Ganache (Optional):**
1. In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave on high for 30 seconds. Stir well. Continue microwaving in 15-second intervals, stirring after each, until the chocolate is melted and smooth.
2. Drizzle the cooled ganache over the top of the chilled cake just before serving.
short tips
* Don’t skip the sour cream! It’s the secret ingredient for an incredibly moist cake.
* Make sure to poke the holes while the cake is still warm – this helps the frosting seep in and create that delicious gooey texture.
* For extra flavor, lightly toast your pecans before adding them to the frosting.
* This cake is even better the next day, once the flavors have had a chance to fully develop. Store leftovers covered in the refrigerator.
* Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat!
