Ingredients
Scale
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 can (14 oz) sweetened condensed milk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans (toasted for extra flavor)
- 1 container chocolate frosting (store-bought or homemade)
Instructions
- Preheat the oven to 350° F. Prepare a 9×13-inch baking dish with nonstick cooking spray.
- Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a bowl. Add milk, oil, eggs, and vanilla extract. Mix well.
- Add boiling water to the mixture and stir until combined.
- Pour the batter into the prepared baking dish and bake for 30–35 minutes or until a toothpick comes out clean.
- Let the cake cool completely. Poke holes in the cake using the end of a spoon.
- Mix sweetened condensed milk, shredded coconut, and chopped pecans for the filling. Pour the filling over the cake, allowing it to seep into the holes.
- Spread chocolate frosting over the top of the cake.
Notes
Don’t skip the boiling water as it enhances the chocolate flavor and keeps the cake moist. Let the cake cool completely before frosting for the best texture.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 40
- Sodium: 200
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 2
- Protein: 5
- Cholesterol: 50