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German Chocolate Poke Cake

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A moist chocolate cake soaked with sweet coconut-pecan caramel, topped with fluffy frosting and toasted coconut.

Ingredients

Scale

For the Crust:

  • 1 box chocolate cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 can sweetened condensed milk
  • 1 jar caramel sauce
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1 tub whipped topping
  • 2 tbsp chocolate shavings

Instructions

1. Prepare the Crust:

  1. Prepare chocolate cake mix according to package directions using eggs, oil, and water. Bake in 9×13 pan and let cool 15 minutes.
  2. Poke holes all over cake with handle of wooden spoon. Pour sweetened condensed milk and caramel sauce over cake, allowing it to soak in.
  3. Sprinkle coconut and pecans evenly over the top. Refrigerate for at least 2 hours.
  4. Spread whipped topping over chilled cake and garnish with additional coconut, pecans, and chocolate shavings before serving.

Notes

You can customize the seasonings to taste.

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