German Chocolate Poke Cake
Ingredients
- 1 box 15.25 oz German chocolate cake mix (plus ingredients called for on the box, such as eggs, oil, and water)
- 1 can 14 oz sweetened condensed milk
- 1 jar 12 oz caramel sauce
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 1 container 8 oz whipped topping (e.g., Cool Whip), thawed
- ½ cup chocolate chips optional, for garnish
Instructions
Bake the Cake:
- Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing it or lining it with parchment paper.
- Follow the instructions on the German chocolate cake mix box to prepare and bake the cake. Bake until a toothpick inserted in the center comes out clean.
Poke the Cake:
- Once the cake is out of the oven, let it cool for 5 minutes. Using the end of a wooden spoon or a fork, poke holes all over the cake, spacing them about an inch apart.
Add Sweetened Condensed Milk and Caramel:
- Pour the sweetened condensed milk evenly over the cake, ensuring it seeps into the holes.
- Follow with the caramel sauce, spreading it evenly with a spatula or spoon. Let the cake cool completely.
Top with Coconut and Pecans:
- Once cooled, sprinkle the shredded sweetened coconut and chopped pecans evenly over the cake.
Add Whipped Topping:
- Spread the whipped topping evenly over the coconut and pecan layer. Smooth it out with a spatula for a clean finish.
Garnish and Chill:
- Sprinkle chocolate chips over the top for an optional garnish.
- Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to set.
Serve and Enjoy:
- Slice into squares and serve chilled for the best texture and flavor.
Notes
- For a richer flavor, toast the coconut and pecans lightly before adding them to the cake. It adds a wonderful nutty aroma.
- If you prefer a homemade whipped topping, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.