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German Chocolate Poke Cake

A moist chocolate cake filled with a rich coconut-pecan caramel sauce, topped with fluffy whipped cream and more toasted coconut and pecans.

  • Total Time: 45 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1 box chocolate cake mix, plus ingredients listed on box
  • 1 can (14 oz) sweetened condensed milk
  • 1 jar (12 oz) caramel sauce
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans, toasted
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Prepare and bake chocolate cake in a 9×13 inch pan according to package directions. Let cool for 10 minutes.
  2. Use the handle of a wooden spoon to poke holes all over the cake. Pour sweetened condensed milk and caramel sauce over the cake, allowing it to seep into the holes.
  3. Sprinkle 3/4 cup coconut and 3/4 cup pecans over the top. Refrigerate for at least 2 hours.
  4. Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over chilled cake. Top with remaining coconut and pecans before serving.
  • Author: Olivia Bennett
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 520
  • Sugar: 48g
  • Fat: 26g
  • Carbohydrates: 65g
  • Protein: 7g