Description
This German Chocolate Poke Cake is a decadent dessert that combines rich chocolate cake with gooey caramel, coconut, and pecans. Perfect for any occasion, it’s easy to make yet tastes indulgent enough to feel special. With every bite, you’ll enjoy layers of moist cake, sweet filling, and crunchy toppings that make this recipe a true crowd-pleaser.
Ingredients
Scale
- 1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 1 container whipped topping (or 1 cup chocolate ganache for frosting)
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by greasing or lining it with parchment paper.
- Prepare the chocolate cake batter according to the instructions on the box, pour it into the dish, and bake as directed.
- Allow the cake to cool slightly. Use the handle of a wooden spoon to poke holes evenly across the surface, being careful not to go all the way through the cake.
- Pour the sweetened condensed milk over the cake, ensuring it seeps into the holes. Drizzle the caramel sauce on top and spread evenly.
- Sprinkle the shredded coconut and chopped pecans over the cake.
- Once the cake has cooled completely, spread the whipped topping or chocolate ganache over the surface.
- Garnish with chocolate chips and additional chopped pecans. Refrigerate for at least 2 hours before serving.
Notes
- For extra flavor, toast the coconut and pecans before adding them to the cake.
- This cake is best served chilled to fully enjoy the gooey texture and melded flavors.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert