1 (about 18 oz/504 g) pack chocolate cake mix
1 (14 oz/392 g) can sweetened condensed milk
3 egg yolks, beaten
1 cup (120 ml) butter or margarine
1 cup (320 ml) flaked coconut
1 cup (240 ml) chopped pecans
1 teaspoon (5 ml) vanilla extract
2 cups (480 ml)s frozen non-dairy whipped topping, thawed in the refrigerator,
1 cup (240 ml) whipping cream, whipped
Pecan halves, optional
Preheat oven to 350 F (180 C). Prepare cake mix as package directs. Pour batter into three well-greased and floured 8- or 9-inch (20- or 22.5-cm) round layer cake pans. Bake 20 minutes or until wooden pick inserted near center comes out clean. Remove from pans; cool thoroughly.
Meanwhile, in heavy saucepan, combine sweetened condensed milk, egg yolks and butter. Over medium heat, cook and stir until thickened or bubbly, about 10 minutes. Stir in coconut, pecans and vanilla. Cool 10 minutes.
With sharp knife, remove crust from top of each cake layer to within 1/2 inch (1.25 cm) of edge. Spread equal portions of coconut pecan mixture between layers and on top to within 1/2 inch (1.25 cm) of edge.
Frost side and 1/2-inch (1.25-cm) rim on top of cake with whipped topping. Garnish with pecan halves if desired. Store cake in refrigerator.