Ingredients:

  • 1 box (15.25 oz) German chocolate cake mix
  • 1 package (3.9 oz) dry instant chocolate pudding mix
  • 1.5 cups semi-sweet chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 1.5 cups shredded sweetened coconut
  • 1 cup chopped pecans
  • 0.75 cup unsalted butter, thinly sliced
  • 0.5 cup whole milk

Instructions:

  1. Preheat your oven to 350°F (175°C). Liberally coat a 9x13 inch baking dish with non-stick cooking spray.
  2. Sprinkle half of the shredded coconut and half of the chopped pecans directly onto the bottom of the prepared pan to create a structured crust.
  3. Evenly sprinkle the dry German chocolate cake mix over the nut and coconut layer. Level it gently with a fork without packing it down.
  4. Layer the dry instant chocolate pudding mix and the semi-sweet chocolate chips over the cake mix.
  5. Pour the sweetened condensed milk and the whole milk in a zig-zag pattern across the entire surface to provide moisture.
  6. Arrange the butter slices over the top, ensuring maximum surface coverage. Sprinkle the remaining coconut and pecans over the butter.
  7. Bake for 45–50 minutes until the edges are bubbling and the center is set but slightly jiggly. Let rest for 15 minutes before serving.