Description

This German Chocolate Poke Cake is a luscious twist on the classic dessert, combining moist German chocolate cake with sweetened condensed milk, caramel sauce, whipped topping, pecans, and shredded coconut. The poke method infuses the cake with rich flavors, making it irresistibly moist and decadent. Perfect for parties and special occasions, this easy-to-make cake is sure to impress.

Ingredients

Scale

Cake

1 box German chocolate cake mix
Ingredients required on cake mix box (eggs, oil, water)

Toppings and Filling

1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel sauce
1 container (8 oz) whipped topping, thawed
1 cup chopped pecans
1 cup sweetened shredded coconut

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Instructions

Prepare and bake the cake: Follow the instructions on the German chocolate cake box to prepare the batter using the required eggs, oil, and water. Pour the batter into a greased baking pan and bake according to the package directions until a toothpick inserted into the center comes out clean.
Cool the cake: Let the cake cool in the pan for about 10 minutes to allow it to settle and be ready for poking.
Make holes in the cake: Using the end of a wooden spoon, poke holes all over the surface of the warm cake. These holes will allow the fillings to soak in.
Add sweetened condensed milk: Slowly pour the sweetened condensed milk evenly over the cake, letting it seep into the holes for rich moisture and sweetness.
Spread caramel sauce: Pour the caramel sauce on top of the cake, spreading it evenly with a spatula to cover the surface and fill the holes further.
Apply whipped topping: Spread the whipped topping smoothly over the caramel layer to add a creamy, light texture.
Add pecans and coconut: Sprinkle the chopped pecans and shredded coconut evenly over the whipped topping to give a crunchy and sweet finishing touch.
Chill before serving: Refrigerate the cake for at least 1 hour to allow all the flavors to meld and the cake to set. Serve chilled for best taste.

Notes

For best results, ensure the cake is slightly warm when poking holes to allow better absorption of the condensed milk and caramel.
You can substitute the caramel sauce with dulce de leche for a slightly different flavor.
Use fresh pecans for maximum crunch and flavor; lightly toasting them enhances their taste.
If you prefer, the whipped topping can be replaced with freshly whipped heavy cream for a less processed option.
This cake is best served within 2-3 days when stored covered in the refrigerator.