Set your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan to prevent sticking.

In a large mixing bowl, combine the chocolate cake mix, yogurt, water, vegetable oil, and eggs. Mix until smooth and well combined.

Transfer the batter into the greased pan and use a spatula to smooth it into an even layer.

Bake for 25-30 minutes, checking for doneness by inserting a toothpick into the center—if it comes out clean, your cake is ready.

Pro Tip: For an extra moist cake, avoid overbaking. Check the cake a few minutes early to ensure it stays tender.

Once the cake is out of the oven, let it cool for 5-10 minutes.

Use the handle of a wooden spoon or a skewer to poke holes all over the cake, spacing them about 1 inch apart.

In a separate bowl, whisk together the sweetened condensed milk and chocolate pudding mix until smooth.

Slowly pour the mixture over the warm cake, making sure it seeps into the holes. Gently spread the mixture evenly across the cake using a spatula.

Why This Works: The sweetened condensed milk soaks into the cake, creating a luscious, fudgy frosting layer that makes every bite irresistible.

Place a medium saucepan on the stove over medium heat and melt the butter until it’s smooth and bubbly.

Add the evaporated milk, sugar, and egg yolks, stirring constantly until the mixture thickens (about 10 minutes).

Take the saucepan off the heat and mix in the shredded coconut, chopped pecans, and vanilla extract until well combined. Let the frosting cool slightly.

Spread the frosting evenly over the cake.

Pro Tip: If you’re short on time, you can use store-bought coconut pecan frosting, but the homemade version adds an extra layer of rich flavors.

Refrigerate the cake for at least 2 hours to allow the flavors to meld and the frosting to set.

Before serving, drizzle with ganache or add a dollop of whipped cream for an extra touch of indulgence.