Description
A rich and moist German Chocolate Poke Cake, filled with caramel and topped with coconut-pecan frosting for an irresistible dessert.
Ingredients
Scale
- 1 box German chocolate cake mix (Plus ingredients as per package instructions—typically eggs, water, and oil)
- 1 cup sweetened condensed milk
- 1 cup caramel sauce (I recommend Hershey’s for its rich flavor)
- 1/2 cup chocolate chips (Use semi-sweet for the best balance, like Ghirardelli)
- 1/2 cup shredded coconut (Sweetened or unsweetened, depending on personal preference)
- 1/2 cup chopped pecans (You can also toast them for additional flavor!)
- 1/2 cup chocolate frosting (Store-bought is a great way to save time; I swear by Duncan Hines)
- 1/2 cup caramel frosting (Or make your own if you’re feeling adventurous!)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Prepare cake mix with water, oil, and eggs. Bake as per box instructions (25–30 mins). Let cool slightly.
- Use a wooden spoon handle to poke holes all over the warm cake.
- Pour sweetened condensed milk and caramel sauce over the cake, letting it soak into the holes.
- In a saucepan, combine evaporated milk, butter, sugar, egg yolks, and vanilla. Cook over medium heat until thickened (5–7 mins).
- Stir in coconut and pecans. Spread frosting over the cake.
- Refrigerate for 2+ hours before serving.
Notes
- For extra decadence, drizzle extra caramel on top before serving.
- Store covered in the fridge for up to 5 days.
- Substitute store-bought coconut-pecan frosting to save time.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American (German-inspired)
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg