Description
A rich and indulgent German chocolate poke cake layered with caramel filling, toasted coconut, pecans, and fluffy whipped topping—perfect for any occasion.
Ingredients
For the Cake:
- 1 box German chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)
For the Filling:
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) jar caramel sauce
For the Topping:
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 (8 oz) container Cool Whip or whipped topping
- 1/4 cup chocolate chips, melted (optional)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Prepare and bake the German chocolate cake according to package instructions, about 25–30 minutes, until a toothpick comes out clean.
3. Let the cake cool for 10 minutes, then poke holes all over using a wooden spoon handle or skewer.
4. Mix sweetened condensed milk and caramel sauce until smooth, then pour evenly over the cake, allowing it to soak into the holes.
5. Cover and refrigerate the cake for at least 2 hours until set.
6. Toast shredded coconut and chopped pecans in a skillet over medium heat until lightly browned, then let cool.
7. Spread whipped topping evenly over the chilled cake.
8. Sprinkle toasted coconut and pecans over the top and drizzle with melted chocolate if desired.
9. Slice and serve chilled for best flavor and texture.
Notes
Add a pinch of sea salt to the caramel mixture for a salted caramel variation.
Store leftovers covered in the refrigerator for up to 4 days.
This cake tastes even better the next day as the flavors meld together.
Ensure the cake is well chilled before serving for clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg