Description
Indulge in the decadent flavors of this Irresistible German Chocolate Poke Cake. A moist German chocolate cake soaked in caramel and condensed milk, topped with coconut, pecans, and whipped cream.
Ingredients
Scale
Cake:
- 1 box German chocolate cake mix (plus eggs, oil, and water as directed on box)
Topping:
- 1 (14-ounce) can sweetened condensed milk
- 1 cup caramel sauce or topping
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 (8-ounce) tub whipped topping (like Cool Whip), thawed
- 1/2 cup chocolate chips, melted (optional for drizzle)
Instructions
- Preheat oven and prepare the cake: Preheat oven to 350°F and prepare a 9×13-inch baking dish with nonstick spray. Mix and bake the German chocolate cake according to the package directions.
- Poke and fill the cake: Once baked, let the cake cool for about 10 minutes. Using the handle of a wooden spoon, poke holes evenly all over the cake. In a bowl, stir together sweetened condensed milk and caramel sauce until smooth. Pour the mixture slowly over the cake, making sure it fills the holes. Let the cake cool completely.
- Toasted topping: In a dry skillet, lightly toast the shredded coconut and pecans over medium heat for 3–5 minutes, stirring often, until golden and fragrant. Let cool.
- Assemble and chill: Spread the whipped topping over the cake, then sprinkle evenly with toasted coconut and pecans. Drizzle with melted chocolate if desired. Chill for at least 1 hour before serving.
Notes
- For deeper flavor, use homemade caramel sauce.
- You can also mix the coconut and pecans into the whipped topping before spreading.
- This cake tastes even better the next day and is perfect for make-ahead gatherings.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 37g
- Sodium: 370mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
