Description
A rich and gooey twist on the classic German chocolate cake, this poke cake is infused with sweetened condensed milk and caramel, then topped with a luscious coconut-pecan frosting and smooth chocolate ganache. Perfect for celebrations or a decadent weekend treat.
Ingredients
Scale
- 1 box chocolate cake mix (preferably devil’s food or German chocolate)
- 3 eggs
- 1/2 cup vegetable oil
- 1 1/4 cups water
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup caramel sauce
- 1/2 cup butter (1 stick)
- 1 cup brown sugar
- 1 cup evaporated milk
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Pinch of sea salt (optional)
Instructions
- Preheat oven and prepare cake mix according to box directions using eggs, oil, and water.
- Pour batter into a greased 9×13-inch pan and bake at 350°F (175°C) for 28-32 minutes.
- Let cake cool for 5 minutes, then use a wooden spoon handle to poke holes across the top.
- Pour sweetened condensed milk evenly over the warm cake, followed by caramel sauce. Let it cool completely.
- In a saucepan, combine butter, brown sugar, evaporated milk, coconut, and pecans. Cook over medium heat, stirring constantly until thickened (10-12 minutes).
- Spread the coconut-pecan mixture over the cooled cake evenly.
- Heat chocolate chips and heavy cream together until melted and smooth. Pour over the topping and spread evenly.
- Sprinkle with extra pecans and sea salt if desired. Chill for at least 2 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes