Description
A moist and decadent German chocolate poke cake filled with sweetened condensed milk and caramel sauce, topped with whipped cream and toasted coconut.
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.
- In a bowl, 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.
- In a skillet over medium heat, toast the shredded coconut and chopped pecans until lightly browned.
- Spread the Cool Whip evenly over the chilled cake, then sprinkle the toasted coconut and pecans on top.
- For an added touch, drizzle melted chocolate chips over the cake if desired.
Notes
Ensure ingredients like eggs and butter are at room temperature for better mixing and consistency. Experiment with toppings for a unique flavor.
