Step 1

Preheat your oven to 350 degrees F.

Step 2

First make the cake by adding the cake mix, eggs, vegetable oil, water and sour cream to a large mixing bowl and whisk together until fully combined. Make sure to scrape down the edges of the bowl so not to leave any pockets of dry cake mix un-incorporated.

Step 3

Pour the cake batter into a greased 9X13 pan and bake for 22-25 minutes or until cake is fully set. Make sure to check by inserting a toothpick into the center of the cake. Once the toothpick comes out clean and the cake is warm, poke holes in the cake using the end of a wooden spoon about 3/4ths of the way down to the base.

Step 4

Next pour half a can of sweetened condensed milk evenly over the cake. Set this aside to allow the cake to soak in the condensed milk and begin working on the frosting. (Note: you don't want to frost the cake while it's hot so beginning the frosting at this point is a good time).

Step 5

Add the evaporated milk, butter, sugar and salt to a large saucepan over medium heat and bring to a boil, stirring frequently.

Step 6

Once you reach a rapid boil, turn the heat down to low and allow the icing to simmer for 15 minutes. Keep a close eye on it and stir every couple of minutes. The icing will begin to thicken and turn light golden in color.

Step 7

Remove the saucepan from the heat, then pour in vanilla, sweetened coconut flakes and chopped pecans and stir together.

Step 8

Let the frost rest for about 5 minutes then carefully pour and spread it evenly over the cake. Serve warm or at room temperature.