Description
ThisGerman Chocolate Poke Cakeis a decadent dessert featuring a moist chocolate cake infused with sweet caramel and milk, topped with creamy whipped topping, toasted coconut, and pecans. A drizzle of melted chocolate adds a finishing touch, making this cake irresistible for any occasion.
Ingredients
Scale
- 1box German chocolate cake mix (plus ingredients needed to prepare the mix, typically eggs, oil, and water)
- 1can (14 oz) sweetened condensed milk1jar (12 oz) caramel sauce
- 1jar (12 oz) caramel sauce
- 1 cupsweetened shredded coconut1 cupchopped pecans1container (8 oz) Cool Whip or whipped topping1/4 cupchocolate chips, melted (optional, for drizzle
- 1 cupchopped pecans1container (8 oz) Cool Whip or whipped topping1/4 cupchocolate chips, melted (optional, for drizzle
- 1container (8 oz) Cool Whip or whipped topping1/4 cupchocolate chips, melted (optional, for drizzle
- 1/4 cupchocolate chips, melted (optional, for drizzle
Instructions
- 1️⃣Prepare the Cake:Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.Mix the German chocolate cake batter according to the package instructions. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes.2️⃣Poke the Cake:Using the handle of a wooden spoon or a skewer, poke holes all over the cake, spacing them about 1 inch apart.3️⃣Prepare the Filling:In a mixing bowl, combine the sweetened condensed milk and caramel sauce. Stir until smooth. Pour this mixture over the cake, ensuring it seeps into the holes. Use a spatula to spread it evenly, if necessary.4️⃣Chill the Cake:Cover the cake with plastic wrap and refrigerate for at least 2 hours to allow the filling to set.5️⃣Prepare the Topping:In a dry skillet, toast the shredded coconut and chopped pecans over medium heat, stirring frequently until lightly browned and fragrant. Transfer to a plate to cool completely.6️⃣Assemble the Topping:Spread the Cool Whip or whipped topping evenly over the chilled cake. Sprinkle the toasted coconut and pecans over the top. If desired, drizzle melted chocolate chips over the cake for an extra layer of flavor.7️⃣Garnish and Serve:Slice the cake into squares and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.
- 2️⃣Poke the Cake:Using the handle of a wooden spoon or a skewer, poke holes all over the cake, spacing them about 1 inch apart.3️⃣Prepare the Filling:In a mixing bowl, combine the sweetened condensed milk and caramel sauce. Stir until smooth. Pour this mixture over the cake, ensuring it seeps into the holes. Use a spatula to spread it evenly, if necessary.4️⃣Chill the Cake:Cover the cake with plastic wrap and refrigerate for at least 2 hours to allow the filling to set.5️⃣Prepare the Topping:In a dry skillet, toast the shredded coconut and chopped pecans over medium heat, stirring frequently until lightly browned and fragrant. Transfer to a plate to cool completely.6️⃣Assemble the Topping:Spread the Cool Whip or whipped topping evenly over the chilled cake. Sprinkle the toasted coconut and pecans over the top. If desired, drizzle melted chocolate chips over the cake for an extra layer of flavor.7️⃣Garnish and Serve:Slice the cake into squares and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.
- 3️⃣Prepare the Filling:In a mixing bowl, combine the sweetened condensed milk and caramel sauce. Stir until smooth. Pour this mixture over the cake, ensuring it seeps into the holes. Use a spatula to spread it evenly, if necessary.
- 4️⃣Chill the Cake:Cover the cake with plastic wrap and refrigerate for at least 2 hours to allow the filling to set.5️⃣Prepare the Topping:In a dry skillet, toast the shredded coconut and chopped pecans over medium heat, stirring frequently until lightly browned and fragrant. Transfer to a plate to cool completely.6️⃣Assemble the Topping:Spread the Cool Whip or whipped topping evenly over the chilled cake. Sprinkle the toasted coconut and pecans over the top. If desired, drizzle melted chocolate chips over the cake for an extra layer of flavor.7️⃣Garnish and Serve:Slice the cake into squares and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.
- 5️⃣Prepare the Topping:In a dry skillet, toast the shredded coconut and chopped pecans over medium heat, stirring frequently until lightly browned and fragrant. Transfer to a plate to cool completely.6️⃣Assemble the Topping:Spread the Cool Whip or whipped topping evenly over the chilled cake. Sprinkle the toasted coconut and pecans over the top. If desired, drizzle melted chocolate chips over the cake for an extra layer of flavor.7️⃣Garnish and Serve:Slice the cake into squares and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.
- 6️⃣Assemble the Topping:Spread the Cool Whip or whipped topping evenly over the chilled cake. Sprinkle the toasted coconut and pecans over the top. If desired, drizzle melted chocolate chips over the cake for an extra layer of flavor.
- 7️⃣Garnish and Serve:Slice the cake into squares and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.
Notes
For extra richness, use dulce de leche instead of caramel sauce.Toasting the coconut and pecans enhances their flavor and adds a crunchy texture.This cake tastes even better the next day, as the flavors meld together overnight.
Toasting the coconut and pecans enhances their flavor and adds a crunchy texture.This cake tastes even better the next day, as the flavors meld together overnight.
This cake tastes even better the next day, as the flavors meld together overnight.