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Here’s a Mouthwatering German Chocolate Poke Cake recipe that’s rich, moist, and bursting with caramel and coconut flavors. Perfect for satisfying your sweet tooth or impressing a crowd!
Ingredients
Cake
- 1 box German chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
Filling
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
Topping
- 1 tub (8 oz) whipped topping, thawed
- 1 cup shredded sweetened coconut, toasted
- 1 cup chopped pecans, toasted
- 1/2 cup chocolate chips, melted (optional, for drizzle)
Instructions
1. Bake the Cake
- Preheat your oven and prepare the German chocolate cake mix according to the package instructions. Bake in a 9×13-inch pan.
- Let the cake cool for about 10 minutes.
2. Poke the Cake
- Using the handle of a wooden spoon, poke holes all over the cake, spacing them about an inch apart.
- Pour the sweetened condensed milk evenly over the cake, letting it seep into the holes.
- Follow with the caramel sauce, ensuring it gets into all the holes.
3. Chill
- Cover the cake with plastic wrap and refrigerate for at least 2 hours or until the filling is fully absorbed and the cake is chilled.
4. Add Topping
- Spread the thawed whipped topping evenly over the cake.
- Sprinkle the toasted coconut and pecans over the whipped topping.
- Drizzle melted chocolate on top if desired for extra decadence.
5. Serve
- Slice and serve chilled for the best texture and flavor.
Tips
- Toast the toppings: To toast coconut and pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally. Watch closely to prevent burning.
- Storage: Store the cake covered in the refrigerator for up to 5 days.
- For extra indulgence, serve with a scoop of vanilla ice cream or an additional drizzle of caramel.
This decadent cake is a showstopper for any occasion—every bite is loaded with gooey caramel, crunchy pecans, and sweet coconut! 🥥🍫✨
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