Easy German Chocolate Poke Cake
A moist chocolate cake poked with holes and filled with a luscious homemade coconut-pecan frosting. With a rich chocolate base and gooey coconut-pecan topping, every bite melts in your mouth.
Ingredients
- 1 box German chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can sweetened condensed milk 14 ounces
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 1 jar chocolate fudge sauce 12 ounces
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a large bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Mix on medium speed until well blended.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once out of the oven, let the cake cool in the pan for about 15 minutes. Use the handle of a wooden spoon or a straw to poke holes all over the cake (it should be a generous amount).
- In a separate bowl, mix the sweetened condensed milk with the chocolate fudge sauce, then pour it over the poked holes in the cake. Let it soak for at least 20 minutes.
- In another bowl, combine the shredded coconut and chopped pecans. Spread this mixture over the top of the cake.
- Allow the cake to chill in the refrigerator for at least an hour before serving for the best flavor.