Description
A decadent and moist German chocolate poke cake infused with sweetened condensed milk and topped with coconut and pecans.
Ingredients
- 1 box German chocolate cake mix
- Ingredients listed on the box (typically eggs, oil, and water)
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) jar caramel sauce
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 (8 oz) container Cool Whip or whipped topping
- ¼ cup chocolate chips, melted (optional for drizzle)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your baking pan.
- Prepare the cake batter according to the box instructions. Pour the batter into the prepared pan.
- Bake the cake for 25–30 minutes. Check for doneness using a toothpick.
- Allow the cake to cool in the pan for about 10 minutes before proceeding.
- Use a wooden spoon handle or a skewer to poke holes in the cake, spacing them about an inch apart.
- Mix together the sweetened condensed milk and caramel sauce until smooth.
- Pour the mixture evenly over the cake, making sure it seeps into the holes.
- Cover the cake and refrigerate for at least 2 hours.
- Toast the shredded coconut and chopped pecans in a skillet over medium heat until lightly browned.
- Spread the Cool Whip evenly over the chilled cake, then sprinkle the toasted coconut and pecans on top.
- Drizzle with melted chocolate chips over the cake if desired.
Notes
Ensure the cake is completely cool before poking holes to prevent crumbling. Toast coconut and pecans for added flavor.