Description
A moist and decadent chocolate cake infused with a luscious caramel and milk filling, topped with fluffy whipped cream, toasted coconut, and crunchy pecans. This poke cake combines the rich flavors of classic German chocolate dessert with an easy-to-make, no-fuss approach—perfect for celebrations or everyday indulgence.
Ingredients
For the Cake:
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1 box chocolate cake mix
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1 cup milk
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½ cup vegetable oil
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3 large eggs
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1 tsp vanilla extract
For the Filling:
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1 can (14 oz) sweetened condensed milk
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1 cup evaporated milk
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1 cup caramel sauce
For the Topping:
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1½ cups shredded coconut
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1 cup chopped pecans
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1½ cups whipped topping
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½ cup chocolate syrup
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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In a large bowl, combine cake mix, milk, vegetable oil, eggs, and vanilla. Beat until smooth.
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Pour batter into prepared dish and bake according to package instructions (usually 30–35 minutes).
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Remove cake and, while slightly warm, poke holes all over using the back of a wooden spoon.
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Mix sweetened condensed milk, evaporated milk, and caramel sauce in a bowl. Pour evenly over the cake, letting it soak into the holes.
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Let cake cool completely.
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Spread whipped topping evenly over the cake.
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Sprinkle shredded coconut and chopped pecans over the whipped topping.
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Drizzle chocolate syrup on top for extra decadence.
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Slice and serve.
Notes
Moisture Matters: Cool cake slightly before adding filling to prevent sogginess.
Chilling Enhances Flavor: Refrigerate for several hours or overnight for richer taste.
Customizable Toppings: Try white chocolate, espresso syrup, or extra caramel drizzle.
Dietary Adjustments: Can be adapted to dairy-free, gluten-free, or nut-free diets with alternatives.
Storage: Keep refrigerated up to 5 days; freeze individual slices for convenience.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking, Poking
- Cuisine: American, German-inspired
Keywords: German chocolate, poke cake, chocolate cake, caramel, coconut, pecans, easy dessert