Description
This rich and decadent German Chocolate Poke Cake is soaked with caramel and sweetened condensed milk, then topped with toasted coconut, crunchy pecans, and creamy frosting. An easy, crowd-pleasing dessert perfect for gatherings or special occasions.
Ingredients
Scale
- 1 box German chocolate cake mix
- 1 1/2 cups water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can (14 oz sweetened condensed milk)
- 1 cup caramel sauce
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
- 1/2 cup butter (softened)
- 4 cups powdered sugar
- 1/4 cup milk (adjust as needed)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Prepare the cake mix with water, oil, and eggs. Pour into dish and bake for 30–35 minutes.
- While warm, poke holes across the cake.
- Pour sweetened condensed milk evenly over cake, followed by caramel sauce. Let cool.
- Top with pecans and coconut.
- Beat butter, powdered sugar, and milk until smooth for frosting.
- Spread frosting over cooled cake or dollop on slices. Chill before serving.
Notes
-
Toast pecans and coconut for deeper flavor.
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Swap frosting for ganache or use canned frosting for ease.
-
Cake gets better the next day—great for making ahead.
-
Freeze in slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 520