To start, prepare two layers of the Fran’s Chocolate Cake recipe. Once baked, be sure to allow the cakes to cool properly before taking the next steps. Once cooled, wrap and chill the layers in the refrigerator. Always use cold cakes to assemble multi-layered cakes as the chill makes make them easier to handle and helps to prevent breakage.

Next, prepare the Fran’s Caramel Sauce, and allow to stay at room temperature or slightly warm. If too cool, the caramel sauce will be too thick and be difficult to spread. Before assembling, add the toasted coconut and pecans to the caramel sauce.

To assemble the cake, begin by spooning small dollops of the filling on the first layer. Spread or nudge small areas at a time, so you don’t tear the cake. Stop short of the very edge of the layer, leaving about 1/2-inch uncovered to allow the filling to spread as the cake is layered. This layer does not have to be perfect since another layer will be going on top.

Sprinkle the filling with half of the remaining coconut and chopped pecans. Place the top layer onto the filling and lightly press it down.

Stick a wooden skewer down into the middle of the cake to keep the layers from sliding. Spread the top layer with the remaining caramel sauce.

To present this cake, sprinkle it with the remaining chopped pecans and toasted coconut. Note that this cake is quite sweet, so a little goes a long way.