German Chocolate Poke Cake 🍰
A gooey, caramel-chocolate cake with coconut, pecans, and frosting — your new favorite dessert!
Ingredients:
1 box German chocolate cake mix (plus ingredients per package instructions)
1 cup sweetened condensed milk
1 cup caramel sauce
½ cup chocolate chips
½ cup shredded coconut
½ cup chopped pecans
½ cup chocolate frosting
½ cup caramel frosting
Instructions:
Prepare the cake:
Follow the instructions on the box to bake the German chocolate cake in a 9×13-inch baking dish. Allow the cake to cool for about 10 minutes.
Poke the cake:
Using the end of a wooden spoon or a skewer, poke holes all over the cake (about 20–25 holes).
Make the caramel filling:
In a bowl, mix together sweetened condensed milk and caramel sauce. Pour the mixture evenly over the top of the cake, making sure it fills the holes.
Melt the chocolate:
In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring until smooth. Drizzle the melted chocolate over the cake.
Top with coconut and pecans:
Sprinkle shredded coconut and chopped pecans evenly over the cake.
Frost:
Dollop chocolate frosting and caramel frosting over the cake. Use a spatula to spread it evenly over the top.
Chill and serve:
Refrigerate the cake for at least 2 hours to allow the flavors to meld. Serve chilled and enjoy!
💡 Tips:
For extra richness, add a layer of whipped cream or extra coconut on top.
If you prefer a smoother frosting, warm the frosting slightly before spreading it.
This cake can be made ahead and stored in the fridge for up to 3 days.
Hashtags:
#GermanChocolateCake #PokeCake #CaramelChocolateDessert #CoconutPecanCake #DecadentDessert #SweetTreat