German Chocolate Poke Cake
This German Chocolate Poke Cake is moist, gooey, and loaded with caramel, pecans, and coconut! Made in 6 easy steps, it’s pure indulgence.
Equipment
- 9×13-inch Baking Dish
- Mixing Bowl
- Wooden Spoon
Ingredients
Cake
- 1 box chocolate cake mix your favorite brand
- 1 cup milk
- 1/2 cup vegetable oil
- 3 eggs
- 1 tsp vanilla extract
Filling
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1/2 cup caramel sauce
Topping
- 1 cup shredded coconut toasted for extra flavor
- 1 cup chopped pecans
- 8 oz whipped topping (Cool Whip)
- 1/4 cup chocolate syrup for drizzling
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix together chocolate cake mix, milk, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the batter into the prepared baking dish and bake according to the package directions (30-35 minutes).
- Once baked and slightly cooled, use the back of a wooden spoon to poke holes all over the cake.
- In a small bowl, whisk together sweetened condensed milk, evaporated milk, and caramel sauce.
- Slowly pour the filling mixture over the warm cake, allowing it to soak into the holes.
- Let the cake cool completely before adding the topping.
- Spread the whipped topping evenly over the cooled cake.
- Sprinkle with shredded coconut and chopped pecans.
- Drizzle chocolate syrup on top for extra flavor.
- Refrigerate for at least 1 hour before serving to let the flavors meld.
Notes
For best results, chill the cake for at least a few hours before serving. Toasting the coconut enhances the flavor and adds a delicious crunch!