1. Bake the Cake
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Prepare the yellow cake batter as directed on the box (plus optional vanilla). Pour into pan and bake 25–30 minutes, or until a toothpick comes out clean.
- Let cool completely in the pan—this is key! A warm cake will melt your pudding layer.
2. Poke & Soak
- Once cooled, use the handle of a wooden spoon to poke holes all over the cake—about 1 inch apart, going all the way to the bottom.
- In a small bowl, whisk together condensed milk, evaporated milk, and vanilla. Slowly pour this heavenly syrup over the cake, letting it seep into every hole.
- Refrigerate for 20 minutes to let it absorb.
3. Whip Up the Cloud Layer
- In a large bowl, whisk the pudding mix and cold milk for 2 minutes until thick. Let it sit 5 minutes to fully set.
- Gently fold in the thawed whipped topping until smooth and billowy.
- Stir in coconut and toasted pecans.
4. Assemble Your Slice of Heaven
- Spread the pudding-coconut-pecan mixture evenly over the soaked cake.
- Cover and refrigerate for at least 4 hours—or better yet, overnight. This lets the flavors meld and the texture become irresistibly creamy.
5. Serve with Joy
- Slice with a warm knife for clean cuts. Garnish with extra toasted coconut or a light dusting of cinnamon if you’re feeling fancy.
Creative Variations to Make It Yours
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