- Assemble the Cake: Once the cake and topping have cooled, spoon the coconut-pecan topping evenly across the surface of the cake. Use an offset spatula or the back of a spoon to spread it out so every bite gets a taste of the rich, nutty layer.
- Garnish and Serve: For a final flourish, sprinkle chocolate shavings or mini chocolate chips across the top of the cake. A light drizzle of extra caramel adds an extra layer of sweetness and visual appeal. Transfer the cake to the refrigerator and chill for at least 1 hour before slicing. This helps set the layers and makes slicing cleaner.
Tips & Variations
- For an extra indulgent finish, drizzle melted dark or semi-sweet chocolate across the top after adding the topping.
- This cake is best served chilled but can be enjoyed at room temperature. Store any leftovers tightly covered in the refrigerator for up to 3 days.
- Feel free to toast the pecans before adding them to the topping for added depth of flavor.
- To elevate the presentation for a special occasion, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.
Prep Time: 15 mins
Baking Time: 30 mins
Chilling Time: 1 hr
Total Time: 1 hr 45 mins
Calories: 400 kcal per slice
Serves: 12
