Description
Indulgent German chocolate poke cake brings rich, velvety layers of chocolate and coconut to your dessert table. Moist cake filled with caramel and topped with classic german chocolate frosting promises a delightful slice of sweet comfort you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1 box German chocolate cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup water
Topping Ingredients:
- 1 can (14 ounces / 397 grams) sweetened condensed milk
- 1 jar (16 ounces / 454 grams) caramel sauce
- 1 container (8 ounces / 226 grams) whipped topping
Garnish Ingredients:
- 1 cup chopped pecans
- 1/2 cup shredded coconut
- 1/4 cup chocolate shavings
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing and flouring its surface. Craft the German chocolate cake batter following package guidelines, then transfer the mixture into the prepared pan.
- Bake the cake for 25-30 minutes, verifying doneness by inserting a toothpick into the center. Once baked, let the cake rest in the pan for 10 minutes to cool slightly.
- Create multiple holes across the cake’s surface using a wooden spoon handle or skewer, spacing them approximately 1 inch apart. This will help the filling penetrate deeply.
- Whisk together sweetened condensed milk and caramel sauce until uniformly blended. Carefully pour the mixture over the perforated cake, ensuring it seeps into every crevice.
- Refrigerate the cake for a minimum of 2 hours, allowing the filling to set and flavors to meld together completely.
- Toast shredded coconut and chopped pecans in a dry skillet over medium heat. Stir continuously until the ingredients turn golden brown and release a nutty aroma. Transfer to a plate for cooling.
- Apply a generous layer of whipped topping across the chilled cake’s surface. Generously sprinkle the toasted coconut and pecans over the cream.
- Optional: Drizzle melted chocolate chips for an additional flavor dimension. Cut into square servings and enjoy chilled. Refrigerate any remaining cake for up to 3 days.
Notes
- Toasting nuts and coconut intensifies their natural flavors, creating a more complex and rich taste profile for the cake.
- Always ensure cake is completely cooled before poking holes to prevent filling from becoming runny and losing its texture.
- For a gluten-free version, substitute the German chocolate cake mix with a gluten-free alternative and check all other ingredients for potential gluten content.
- Consider using homemade whipped cream instead of Cool Whip for a fresher, less processed topping that enhances the cake’s authentic flavor.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 18g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg