GERMAN CHOCOLATE POKE CAKE
This German Chocolate Poke Cake is rich, moist, and soaked in sweet caramel. Topped with a coconut-pecan frosting and chocolate drizzle, it's the perfect dessert for holidays, potlucks, or any chocolate lover's celebration.
Ingredients
For the Cake:
- 1 box German chocolate cake mix plus ingredients on the box: eggs, oil, water
- 1 can 14 oz sweetened condensed milk
- 1 jar 12 oz caramel topping
For the Topping:
- 1 tub 8 oz whipped topping (like Cool Whip)
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
- ½ cup mini chocolate chips optional
- Chocolate syrup for drizzling
Instructions
Step 1 – Bake the Cake:
- Prepare the German chocolate cake mix according to the package directions in a 9x13-inch pan. Bake as directed and let cool for about 10 minutes.
Step 2 – Poke and Fill:
- Using the end of a wooden spoon, poke holes all over the cake. Pour the sweetened condensed milk evenly over the cake, followed by the caramel sauce. Let the cake absorb the liquid completely, then chill for 1 hour.
Step 3 – Top the Cake:
- Spread the whipped topping evenly over the chilled cake. Sprinkle with shredded coconut, chopped pecans, and mini chocolate chips if using.
Step 4 – Drizzle and Serve:
- Drizzle chocolate syrup over the top before serving. Keep refrigerated until ready to enjoy.
Notes
- Make-Ahead: Can be made a day ahead and stored in the fridge for easy serving.
- Coconut-Free Option: Leave out the coconut and replace with chopped pecans and extra chocolate drizzle.
- Frosting Swap: Use homemade coconut-pecan frosting for an even more indulgent version.
- Serving Tip: Serve chilled with a scoop of vanilla ice cream for extra decadence.