German Chocolate Cake Sundae


2 pints chocolate or vanilla fudge swirl ice cream
1 bottle caramel sauce
3/4 cup pecans, chopped
1 cup wide flake coconut, toasted


Preheat oven to 350 degrees. Spread the coconut and pecans in 2 separate pie plates. Toast the coconut for 5 minutes and the pecans for 10 minutes, until the edges of the coconut start to brown and the pecans are fragrant. Let the coconut and pecans cool, then coarsely chop the pecans.

Scoop the ice cream into 6 sundae bowls. Top with warm caramel sauce, toasted coconut flakes and chopped pecans. Serve immediately.