Description
This German Chocolate Poke Cake is a decadent twist on the classic dessert! Moist chocolate cake is filled with sweetened condensed milk, layered with gooey coconut-pecan topping, and finished with fluffy whipped topping and chocolate drizzle. It’s rich, indulgent, and insanely delicious—perfect for holidays, birthdays, or when you’re craving something special.
Ingredients
For the Cake:
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1 box German chocolate cake mix (plus ingredients listed on box: eggs, oil, water)
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1 can (14 oz) sweetened condensed milk
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1 jar (11–12 oz) caramel topping (or dulce de leche)
For the Topping:
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1 tub (8 oz) whipped topping (like Cool Whip), thawed
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1 cup sweetened shredded coconut
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1/2 cup chopped pecans, toasted
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Chocolate syrup or melted chocolate, for drizzle (optional)
Instructions
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Bake the cake according to package instructions in a 9×13-inch pan. Allow it to cool for about 10 minutes.
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Poke holes all over the cake using the handle of a wooden spoon or a straw.
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Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.
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Drizzle the caramel sauce over the cake, spreading it out gently to soak in.
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Let the cake cool completely, then chill in the fridge for at least 1 hour.
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Spread the whipped topping evenly over the chilled cake.
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Sprinkle with coconut and toasted pecans.
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Drizzle with chocolate syrup or melted chocolate just before serving.
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Slice and enjoy!
Notes
Toasting the pecans enhances their flavor—just bake them at 350°F (175°C) for 5–7 minutes until fragrant.
You can make this cake a day in advance; it gets even better as it chills.
Use homemade whipped cream if you prefer, just stabilize it with a bit of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American