Description

Indulge in the ultimate dessert experience with this German Chocolate Poke Cake! This rich and moist chocolate cake is filled with sweetened condensed milk and caramel, topped with chocolate chips, shredded coconut, and chopped pecans. Finished with a drizzle of chocolate and caramel frosting, this cake is the perfect combination of decadent flavors and textures. It’s easy to make and guaranteed to be a crowd-pleaser.

Ingredients

For the Cake:

1 box German chocolate cake mix (plus ingredients listed on the box)

For the Filling and Topping:

1 cup sweetened condensed milk
1 cup caramel sauce
1/2 cup chocolate chips
1/2 cup shredded coconut
1/2 cup chopped pecans

For the Drizzle:

- 1/2 cup chocolate frosting
- 1/2 cup caramel frosting

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Instructions

1. Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to ensure easy removal of the cake.

2. Bake the Cake:
Prepare the German chocolate cake mix according to the package instructions. Pour the batter into the greased baking dish and bake as directed on the box. Once baked, let the cake cool slightly.

3. Poke Holes in the Cake:
Using the handle of a wooden spoon, poke holes all over the cake. Space the holes evenly to ensure the filling soaks into every slice.

4. Add the Filling:
Pour the sweetened condensed milk evenly over the cake, letting it seep into the holes. Next, pour the caramel sauce over the cake, covering the surface evenly.

5. Add the Toppings:
Sprinkle the chocolate chips, shredded coconut, and chopped pecans evenly over the cake. These toppings add texture and complement the rich flavors.

6. Drizzle with Frostings:
Warm the chocolate frosting and caramel frosting in the microwave for a few seconds until they are pourable. Drizzle both over the cake in a decorative pattern.

7. Let It Set:
Allow the cake to rest for at least 30 minutes to let the flavors meld together. For the best results, refrigerate the cake for an hour before serving.

Notes

For a nut-free version, omit the pecans and increase the amount of shredded coconut for added texture.
If you need a dairy-free alternative, use coconut milk instead of sweetened condensed milk and dairy-free chocolate chips and frosting.
Store leftovers in the refrigerator for up to 5 days. The flavors will continue to deepen as the cake sits.
To add a decorative touch, sprinkle some toasted coconut or chocolate shavings over the frosted cake.

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Category: Dessert
Method: Baking
Cuisine: American