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German Chocolate Poke Cake

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This German Chocolate Poke Cake is a rich and indulgent dessert made with a moist chocolate cake base, soaked with a caramel-condensed milk mixture, and topped with a creamy coconut-pecan frosting. Perfect for gatherings, it’s easy to prepare ahead and always a crowd-pleaser.

Ingredients

  • 1 box of German chocolate cake mix
  • 1 1/2 cups of water
  • 1/2 cup of vegetable oil
  • 3 large eggs
  • 1 can of sweetened condensed milk
  • 1 cup of caramel sauce (divided)
  • 1/2 cup of butter, softened
  • 4 cups of powdered sugar
  • 1/4 cup of milk
  • 1 cup of chopped pecans
  • 1 cup of sweetened shredded coconut

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. In a large bowl, combine cake mix, water, vegetable oil, and eggs. Mix until smooth.
  3. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cool for 5 minutes.
  4. Whisk together the sweetened condensed milk and 1/2 cup of caramel sauce.
  5. Using the end of a wooden spoon, poke holes about 1 inch apart across the cake.
  6. Pour the caramel mixture over the cake, spreading evenly so it seeps into the holes.
  7. For the frosting, beat the butter until creamy. Gradually mix in powdered sugar, milk, and remaining 1/2 cup caramel sauce until smooth.
  8. Fold in pecans and coconut, then spread frosting evenly over the cake.
  9. Chill the cake for 1–2 hours before slicing and serving.

Notes

  • For richer flavor, use dulce de leche instead of caramel.
  • Toast the coconut before adding it to the frosting for extra nuttiness.
  • This cake is best served chilled and can be made a day ahead.
  • Can be stored in the refrigerator for up to 5 days or frozen for longer storage.
  • Gluten-free cake mix works well for a gluten-free option.

Nutrition

Find it online: https://chocolatecoveredamy.com/german-chocolate-poke-cake/