Description
This chocolatey, gooey poke cake is loaded with caramel, coconut, and pecans, then topped with a creamy chocolate frosting. It’s a perfect dessert for any occasion and so easy to make!
Ingredients
Units
Scale
- For the Cake:
- 1 box German chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
- For the Topping:
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 1 tub (16 oz) chocolate frosting
- 1/2 cup chocolate chips (optional, for garnish)
Instructions
- Bake the Cake: Prepare the German chocolate cake according to the package instructions. Bake in a 9×13-inch pan and let it cool slightly.
- Poke Holes: Using the handle of a wooden spoon, poke holes all over the cake.
- Add Sweetness: Pour the sweetened condensed milk and caramel sauce over the warm cake, making sure it soaks into the holes. Let the cake cool completely.
- Toast Coconut & Pecans: In a dry pan over medium heat, toast the coconut and pecans for 2-3 minutes, stirring frequently, until golden and fragrant. Set aside.
- Frost & Decorate: Spread the chocolate frosting evenly over the cake. Sprinkle the toasted coconut and pecans on top. For extra indulgence, drizzle with more caramel sauce and sprinkle chocolate chips.
- Chill & Serve: Refrigerate for at least 1 hour before serving to let the flavors soak in. Enjoy!
Notes
- Make it homemade: Swap the boxed cake mix for a homemade German chocolate cake recipe.
- Extra gooey: Add an extra drizzle of caramel and a sprinkle of sea salt for a sweet-salty twist.
- Storage: Store in the fridge for up to 4 days.
Nutrition
- Calories: 480
- Sugar: 50g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg