German Chocolate Poke Cake
German Chocolate Poke Cake is a decadent twist on the classic German Chocolate Cake. This easy-to-make dessert features a moist chocolate cake that's filled with rich, gooey caramel and topped with a luscious coconut-pecan frosting. Perfect for any celebration or just a sweet treat to indulge in, this poke cake is sure to satisfy your chocolate cravings.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Whisk or electric mixer
- Wooden spoon or skewer
- Spatula
Ingredients
- For the Cake:
- 1 box chocolate cake mix plus ingredients required on the box, such as eggs, oil, and water
- 1 can 14 oz sweetened condensed milk
- 1 jar 12 oz caramel sauce
- For the Topping:
- 1 can 16 oz ready-made coconut-pecan frosting
- 1 container 8 oz whipped topping (like Cool Whip), thawed
- 1/2 cup shredded sweetened coconut toasted
- 1/2 cup chopped pecans toasted
- Chocolate shavings or curls for garnish optional
Instructions
- Bake the Cake:
- Preheat your oven according to the cake mix package instructions.
- Prepare the cake mix according to the box directions and pour the batter into a greased 9x13-inch baking dish.
- Bake the cake as directed on the box. Once done, remove it from the oven and allow it to cool for about 10 minutes.
- Poke the Cake:
- While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake, spacing them about 1 inch apart.
- Add the Filling:
- Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
- Next, pour the caramel sauce over the cake, spreading it evenly to ensure it seeps into the holes and covers the entire surface.
- Cool and Add the Topping:
- Allow the cake to cool completely at room temperature, then refrigerate for at least 1 hour to let the flavors meld together.
- Once the cake is chilled, spread the coconut-pecan frosting over the top in an even layer.
- Next, spread the thawed whipped topping over the frosting layer.
- Garnish and Serve:
- Sprinkle the toasted coconut and chopped pecans evenly over the whipped topping.
- For an extra touch of decadence, garnish with chocolate shavings or curls if desired.
- Refrigerate the cake for another hour before serving to let the flavors fully develop.
Notes
Toasting Tips: To toast the coconut and pecans, spread them out on a baking sheet and bake in a 350°F (175°C) oven for about 5-7 minutes, stirring occasionally, until golden and fragrant.
Make-Ahead: This cake can be made a day in advance and stored in the refrigerator, making it a great option for parties or gatherings.
Make-Ahead: This cake can be made a day in advance and stored in the refrigerator, making it a great option for parties or gatherings.