German Chocolate Poke Cake
A delightful twist on the classic German chocolate cake, this poke cake features rich chocolate flavor with creamy coconut and crunchy pecans for a moist and decadent dessert.
Ingredients
For the Cake
- 1 box chocolate cake mix (e.g., Devil's food)
For the Filling
- 1 can sweetened condensed milk 14 oz
- 1 cup caramel sauce store-bought or homemade
For the Topping
- 1 cup shredded sweetened coconut
- 3/4 cup chopped pecans toasted if preferred
- 1 cup chocolate chips
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
Preparation
- Prepare the chocolate cake according to the package directions. Bake in a 9×13-inch pan.
- Let the cake cool for 10 minutes.
- Poke holes all over the warm cake using the handle of a wooden spoon.
- Slowly pour the sweetened condensed milk over the cake, allowing it to soak into the holes.
- Drizzle the caramel sauce evenly over the top.
Topping
- In a saucepan, melt the butter and stir in the coconut and chopped pecans. Heat until warmed through and spread evenly over the cake.
- Heat the heavy cream until just simmering, then pour over the chocolate chips. Let sit for 2–3 minutes, then stir until smooth to create ganache.
- Spread the ganache over the coconut-pecan layer.
- Sprinkle with extra pecans and chocolate chips if desired.
Chill
- Refrigerate the cake for at least 2 hours before serving.
Notes
Serve chilled or at room temperature. Pair with vanilla ice cream or whipped cream for an enhanced experience. Store covered in the refrigerator for up to 4 days.