Description
This German Chocolate Poke Cake is a luscious dessert combining moist chocolate cake with rich caramel and sweetened condensed milk. The cake is poke-baked, allowing the sweet toppings to soak into every bite, then topped with fluffy whipped topping, toasted coconut, and pecans for added texture and flavor. Perfect for gatherings or a special treat, this easy-to-make dessert delivers classic American flavors with a delightful twist.
Ingredients
Scale
Cake
- 1 box German chocolate cake mix (plus ingredients listed on box, usually eggs, oil, and water)
Toppings and Garnish
- 1 can (14 ounces) sweetened condensed milk
- 1 jar (12 ounces) caramel sauce
- 1 container (8 ounces) whipped topping (like Cool Whip)
- 1 cup sweetened shredded coconut (toasted)
- 1/2 cup chopped pecans (toasted)
- Chocolate shavings for garnish (optional)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Prepare the German chocolate cake mix according to the package directions, typically involving mixing the cake mix with eggs, oil, and water until smooth.
- Bake the Cake: Grease a 9×13-inch baking dish and pour in the prepared batter. Bake in the preheated oven as directed on the cake mix box, usually around 30-35 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before proceeding.
- Poke Holes in the Cake: Using the handle of a wooden spoon, poke holes all over the warm cake. Make sure the holes are spaced evenly to allow the toppings to seep in.
- Add Sweetened Condensed Milk and Caramel: Slowly pour the sweetened condensed milk evenly over the cake, letting it fill the holes for deep flavor. Following that, pour the caramel sauce evenly on top as well, allowing it to soak into the cake layers.
- Cool Completely: Let the cake cool completely at room temperature. This ensures the toppings set properly and the cake firms up for frosting.
- Frost the Cake: Once the cake is fully cooled, spread the whipped topping evenly over the entire surface.
- Add Toasted Coconut and Pecans: Sprinkle the toasted shredded coconut and chopped toasted pecans over the whipped topping to add crunch and complement the rich flavors.
- Optional Garnish: If desired, garnish the top with chocolate shavings to enhance the cake’s chocolate appeal.
- Chill Before Serving: Refrigerate the cake for at least 1 hour to allow flavors to meld and the whipped topping to set before slicing and serving.
Notes
- For extra indulgence, drizzle more caramel sauce on top before serving.
- Store the cake covered in the refrigerator for up to 4 days to maintain freshness.
- Toasting the coconut and pecans enhances their flavor and adds delightful crunch to each bite.
