Description

Indulge in the rich, delightful layers of German Chocolate Poke Cake, a perfect fusion of chocolate cake, creamy caramel, and decadent coconut-pecan frosting that will satisfy any sweet tooth.

Ingredients

Scale

1 box chocolate cake mix (preferably devil’s food or German chocolate)

3 eggs

1/2 cup vegetable oil

1 1/4 cups water

1 (14 oz) can sweetened condensed milk

1/2 cup caramel sauce

1/2 cup butter (1 stick)

1 cup brown sugar

1 cup evaporated milk

1 1/2 cups sweetened shredded coconut

1 cup chopped pecans

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

Pinch of sea salt (optional)

Instructions

Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking pan by greasing it.
In a mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Mix until the batter is smooth.
Pour the batter into the prepared baking pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool for 10 minutes. Then, poke holes in the cake using a fork.
Combine the sweetened condensed milk and caramel sauce, then pour this mixture over the cake, ensuring it seeps into the holes.
In a saucepan, melt the butter over medium heat. Stir in the brown sugar and evaporated milk, cooking for about 5 minutes until it thickens.
Remove from heat and stir in the shredded coconut and chopped pecans.
Spread the coconut-pecan mixture evenly over the cake.
In a microwave-safe bowl, heat the chocolate chips and heavy cream until melted and smooth. Drizzle this chocolate ganache over the cake.
Let the cake sit for at least an hour to set before serving. Enjoy!

Notes

This cake is best served chilled, and leftovers can be stored in the refrigerator for up to 3 days.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Protein: 3g

Keywords: German Chocolate Poke Cake, chocolate cake, dessert, poke cake, coconut pecan frosting