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German Chocolate Poke Cake

German Chocolate Poke Cake is a delightfully moist and rich cake that’s filled and topped with a decadent coconut-pecan frosting. It’s not heavy or overly sweet either. I think it’s a perfect dessert for any occasion, and if you’re not a coconut fan, feel free to omit it. It will still be undeniably delicious! If you’re looking for a rich & indulgent dessert that’s not overly sweet, you’ve come to the right place.
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Equipment

  • 9x13-inch baking pan
  • Mixing bowls 
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Wooden spoon or skewer
  • Spatula
  • Saucepan

Ingredients
  

  • For the Cake:
  • 1 box German chocolate cake mix plus ingredients needed to prepare the mix, typically eggs, oil, and water
  • For the Filling:
  • 1 can 14 oz sweetened condensed milk
  • 1 jar 12 oz caramel sauce
  • For the Topping:
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 container 8 oz Cool Whip or whipped topping
  • 1/4 cup chocolate chips melted (optional, for drizzle)

Instructions
 

  • Prepare the Cake:
  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  • Prepare the cake mix according to the package instructions. Pour the batter into the prepared baking pan.
  • Bake the cake as directed on the package, typically 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes.
  • Poke the Cake:
  • Once the cake has cooled slightly, use the handle of a wooden spoon or a skewer to poke holes all over the cake, about 1 inch apart.
  • Prepare the Filling:
  • In a mixing bowl, combine the sweetened condensed milk and caramel sauce. Mix until well combined.
  • Pour the mixture over the cake, ensuring it fills the holes. Spread evenly with a spatula if needed.
  • Chill the Cake:
  • Cover the cake and refrigerate for at least 2 hours, or until the filling has set.
  • Prepare the Topping:
  • In a saucepan, toast the shredded coconut and chopped pecans over medium heat until they are lightly browned and fragrant. Allow to cool.
  • Spread the Cool Whip or whipped topping over the chilled cake.
  • Sprinkle the toasted coconut and pecans evenly over the top of the cake.
  • Drizzle the melted chocolate chips over the cake, if desired.
  • Garnish and Serve:
  • Slice and serve the cake chilled.