Description
This German Chocolate Poke Cake is a luscious twist on the classic dessert, combining a moist German chocolate cake base with a rich caramel and sweetened condensed milk filling. Topped with fluffy whipped cream, toasted coconut, and pecans, this cake delivers a perfect balance of textures and flavors that will delight any dessert lover. Ideal for special occasions or whenever you’re craving a decadent treat, this poke cake is easy to make and even better when served chilled.
Ingredients
Scale
Cake
- 1 box German chocolate cake mix plus ingredients listed on the box (usually eggs, oil, and water)
Filling
- 1 can (14 ounces) sweetened condensed milk
- 1 jar (12 ounces) caramel sauce
Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut, toasted
- 1 cup chopped pecans, toasted
- Additional caramel or chocolate drizzle for topping (optional)
Instructions
- Bake the Cake: Preheat your oven and prepare the German chocolate cake batter according to the package instructions. Pour the batter into a greased 9×13-inch baking pan and bake as directed, usually about 30 minutes, until a toothpick inserted in the center comes out clean.
- Make Holes in the Warm Cake: Once the cake is out of the oven and still warm, use the handle of a wooden spoon to poke holes evenly across the entire surface of the cake. This allows the filling to soak deeply into the cake.
- Prepare and Pour the Filling: In a bowl, whisk together the sweetened condensed milk and caramel sauce until smoothly combined. Pour this mixture evenly over the warm cake, letting it seep into the holes thoroughly. Set the cake aside to cool completely.
- Toast Coconut and Pecans: Spread the shredded coconut and chopped pecans on a baking sheet. Toast them at 350°F for 5 to 7 minutes, stirring once midway, until golden and fragrant. Allow to cool.
- Whip the Cream: In a chilled mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip with an electric mixer until stiff peaks form, creating a light and fluffy topping.
- Assemble the Cake: Spread the whipped cream evenly over the cooled caramel-soaked cake. Sprinkle the toasted coconut and pecans on top for an added crunch and flavor.
- Chill and Serve: Refrigerate the cake for at least 2 hours to allow the flavors to meld and the topping to firm up. Before serving, drizzle additional caramel or chocolate sauce over the cake if desired for extra indulgence. Slice and enjoy!
Notes
- Toasting the coconut and pecans enhances their flavor and adds crunch; be sure to watch closely to prevent burning.
- For convenience, you can substitute store-bought Cool Whip for the homemade whipped cream topping.
- This cake tastes even better the next day as the flavors develop and the cake becomes more moist.
