Description
An irresistible slice of German Chocolate Poke Cake topped with toasted coconut, crunchy pecans, whipped topping, and a rich chocolate drizzle. Perfect for any dessert lover, this cake offers layers of moist chocolate soaked in sweetened condensed milk and caramel for a truly indulgent experience.
Ingredients
Scale
For the Cake:
- 1 box of chocolate cake mix (plus ingredients listed on the box)
- 1 cup caramel sauce
- 14 oz can of sweetened condensed milk
- 1 Ā½ cups shredded coconut, toasted
- 1 Ā½ cups chopped pecans
- 8 oz whipped topping
- 1 cup dark chocolate chips
Instructions
- Prepare the Cake Base: Preheat your oven and prepare the chocolate cake mix according to the package instructions. Pour the batter into a greased 9×13-inch baking pan and bake as directed. Once done, allow the cake to cool for about 10 minutes.
- Create the Poke Effect: While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the surface of the cake. Make sure the holes are deep enough to let the fillings soak through.
- Add the Fillings: Pour the sweetened condensed milk evenly over the cake, ensuring it seeps into all the holes. Next, drizzle the caramel sauce on top, spreading it gently to cover the surface.
- Add the Toppings: Sprinkle the toasted shredded coconut and chopped pecans evenly over the cake. Spread the whipped topping over the entire cake, smoothing it out.
- Drizzle with Chocolate: Melt the dark chocolate chips in the microwave in 20-second intervals, stirring in between until smooth. Drizzle the melted chocolate over the whipped topping in a zigzag pattern.
- Chill and Serve: Cover the cake and refrigerate for at least 2 hours before serving. This will help set the flavors and make the cake perfectly moist. Slice and enjoy!