Description
This irresistibly moist German Chocolate Poke Cake combines the rich flavors of German chocolate cake, sweet caramel, and toasted coconut and pecans. Poked holes in the cake allow sweetened condensed milk and caramel sauce to seep in deeply, creating a deliciously gooey center. Topped with fluffy whipped topping and a drizzle of chocolate syrup, this easy-to-make dessert is perfect for parties or any special occasion.
Ingredients
Scale
For the Cake
- 1 box German chocolate cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
For the Filling and Topping
- 1 (14-ounce) can sweetened condensed milk
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup sweetened shredded coconut
- ¾ cup chopped pecans
- 1 (8-ounce) tub whipped topping (like Cool Whip)
- ¼ cup chocolate syrup or hot fudge (optional)
- Extra coconut and pecans for garnish (optional)
Instructions
- Preheat and Bake Cake: Preheat your oven to 350°F (175°C). Prepare the German chocolate cake mix according to the package instructions, including adding the eggs, oil, and water as directed. Pour the batter into a greased 9×13-inch baking dish and bake until a toothpick inserted comes out clean, about 25-30 minutes.
- Poke Holes in Cake: After removing the cake from the oven, allow it to cool for 10 minutes. Using the handle of a wooden spoon, gently poke holes all over the top of the warm cake to allow the filling to seep in.
- Add Sweetened Condensed Milk and Caramel: Slowly pour the sweetened condensed milk evenly over the cake, letting it soak into the holes. Follow with an even layer of caramel sauce. Let the cake cool completely at room temperature, then refrigerate for at least 1 hour to allow the flavors to meld and the cake to set.
- Toast Coconut and Pecans: While the cake chills, heat a skillet over medium heat. Toast the shredded coconut and chopped pecans together for 4-5 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and let cool.
- Assemble the Cake: Spread the whipped topping evenly over the chilled cake. Sprinkle the top with the toasted coconut and pecan mixture. If desired, drizzle chocolate syrup or hot fudge across the top for an extra touch of richness.
- Chill and Serve: Refrigerate the assembled cake until ready to serve, preferably at least another hour to allow it to firm up. Slice into 12 servings and enjoy!
Notes
- For a richer homemade flavor, consider using homemade German chocolate cake and caramel sauce.
- This poke cake tastes best when prepared ahead and chilled overnight to fully absorb all the delicious flavors.
- Toast the coconut and pecans carefully to avoid burning and to maximize flavor.
- Chocolate syrup or hot fudge is optional but adds an extra layer of chocolate goodness.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
