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Heavenly German Chocolate Poke Cake

A moist chocolate cake soaked in sweet coconut-pecan caramel, topped with fluffy whipped cream and more toasted coconut and pecans.

Ingredients

Scale

For the Crust:

  • 1 box chocolate cake mix, plus ingredients to prepare
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar

Instructions

1. Prepare the Crust:

  1. Prepare chocolate cake according to package directions in a 9×13 inch pan. Let cool for 10 minutes, then poke holes all over the top with the handle of a wooden spoon.
  2. In a saucepan, combine sweetened condensed milk, coconut, pecans, butter, brown sugar, and milk. Bring to a simmer, stirring constantly, until thickened. Remove from heat and stir in vanilla. Pour evenly over the warm cake, spreading to fill holes.
  3. Refrigerate cake for at least 2 hours. Whip heavy cream with powdered sugar until stiff peaks form. Spread over cooled cake and garnish with additional toasted coconut and pecans if desired.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett