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German Chocolate Poke Cake with Caramel, Coconut, and Pecans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 56 reviews
  • Author: admin
  • Prep Time: 0h 20m
  • Cook Time: 0h 30m
  • Total Time: 2h 50m
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This German Chocolate Poke Cake is a moist and decadent dessert that starts with a classic German chocolate cake base, enhanced by holes poked throughout to soak up a luscious caramel and sweetened condensed milk mixture. Topped with fluffy Cool Whip, toasted coconut, chopped pecans, and mini chocolate chips, this cake offers a perfect balance of rich chocolate, creamy caramel, and crunchy textures, ideal for any special occasion or family gathering.

Ingredients

Scale

Cake:

  • 1 box German chocolate cake mix
  • Water, oil, and eggs (as required by cake mix package instructions)

Filling and Topping:

  • 1 can (14 oz.) sweetened condensed milk
  • 1 jar (12 oz.) caramel sauce
  • 1 tub (8 oz.) Cool Whip, thawed
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly to ensure the cake doesn’t stick.
  2. Make the Cake Batter: Prepare the German chocolate cake mix according to the package instructions, combining the required amounts of water, oil, and eggs until smooth.
  3. Bake the Cake: Pour the batter into the greased baking dish and bake for the time recommended on the cake mix packaging, or until a toothpick inserted into the center comes out clean.
  4. Cool Slightly: Remove the cake from the oven and allow it to cool for about 5 minutes in the baking dish.
  5. Poke Holes: Using the handle of a wooden spoon, poke holes all over the surface of the warm cake approximately an inch apart to allow the filling to seep in deeply.
  6. Mix Filling: In a bowl, combine the sweetened condensed milk and caramel sauce until well blended.
  7. Add Filling to Cake: Slowly pour the caramel-condensed milk mixture evenly over the cake, making sure it seeps into all the holes for maximum flavor.
  8. Cool and Chill: Let the cake cool completely at room temperature, then refrigerate for at least 2 hours or until thoroughly chilled.
  9. Spread Cool Whip: Evenly spread the thawed Cool Whip on top of the chilled cake, creating a light and creamy layer.
  10. Add Coconut and Pecans: Sprinkle the sweetened shredded coconut and chopped pecans evenly over the Cool Whip for added texture and flavor.
  11. Finish with Chocolate Chips: Top the cake with mini chocolate chips to add a final chocolatey crunch.
  12. Serve: Slice the cake into portions and serve chilled for the best taste.

Notes

  • Ensure the cake is warm, not hot, when poking holes to avoid breaking the cake.
  • Use full-fat Cool Whip for the best creamy texture.
  • Chilling the cake for longer than 2 hours will intensify the flavors and improve the texture.
  • To toast the coconut for extra flavor, spread it on a baking sheet and toast at 350°F for 5-7 minutes, watching closely to prevent burning.
  • Store leftover cake covered in the refrigerator for up to 4 days.

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Find it online: https://fasttastykitchen.com/german-chocolate-poke-cake-with-caramel-coconut-and-pecans-recipe/