Description
This German Chocolate Poke Cake is a decadent dessert featuring a moist chocolate cake filled with sweetened condensed milk and caramel sauce, topped with fluffy whipped topping, crunchy pecans, and sweet shredded coconut. Perfect for chocolate lovers seeking a rich and indulgent treat.
Ingredients
Cake
- 1 box German chocolate cake mix
- Ingredients required on cake mix box (typically eggs, oil, water)
Toppings and Filling
- 1 can sweetened condensed milk
- 1 jar caramel sauce
- 1 container whipped topping
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
Instructions
- Prepare Cake: Prepare and bake the German chocolate cake mix according to package instructions, using the required ingredients such as eggs, oil, and water.
- Cool Cake: Once baked, let the cake cool for 10 minutes to allow it to set slightly before poking.
- Poke Holes: Use the end of a wooden spoon to poke holes evenly all over the surface of the warm cake to allow the filling to seep in.
- Pour Sweetened Condensed Milk: Slowly pour the sweetened condensed milk over the cake, ensuring that it fills all the holes you created for maximum moisture and sweetness.
- Add Caramel Sauce: Pour caramel sauce evenly over the cake, spreading it to cover the entire surface.
- Spread Whipped Topping: Spread a layer of whipped topping evenly over the caramel-covered cake for a creamy finish.
- Add Nuts and Coconut: Sprinkle chopped pecans and sweetened shredded coconut evenly over the top of the whipped topping to add texture and flavor.
- Refrigerate: Place the cake in the refrigerator for at least 1 hour to chill and set before serving.
Notes
- Make sure the cake is still slightly warm when poking to allow the liquid to soak in better.
- Use a high-quality caramel sauce for best flavor.
- You can substitute whipped topping with freshly whipped heavy cream for a homemade touch.
- Store leftovers covered in the refrigerator for up to 3 days.
- For extra moisture, poke holes generously but avoid breaking the cake apart.