Description
This German Chocolate Poke Cake is a rich and indulgent dessert with layers of chocolate cake, a gooey coconut-pecan topping, and a sweet, creamy filling. It’s a fun twist on the classic German chocolate cake and is sure to impress at any occasion. The “poke” method allows the cake to absorb all the delicious toppings, creating a moist and flavorful treat!
Ingredients
Scale
- 1 box German chocolate cake mix (plus ingredients needed on the box)
- 1 cup sweetened condensed milk
- 1/2 cup caramel sauce
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven and bake the German chocolate cake according to package directions in a 9×13-inch baking dish.
- Once baked, let the cake cool for about 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake.
- In a small bowl, mix together the sweetened condensed milk and caramel sauce. Pour this mixture evenly over the cake, allowing it to soak into the holes.
- In a separate bowl, combine the shredded coconut and chopped pecans. Sprinkle this mixture over the cake.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the top of the cake.
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
Notes
- For a richer flavor, you can use homemade caramel sauce.
- If you prefer a thicker topping, increase the amount of whipped cream.
- This cake can be made a day ahead to allow the flavors to soak in even more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes