Description
Indulge in the rich and decadent flavors of this Mouth-Watering German Chocolate Poke Cake. This easy-to-make dessert features a moist German chocolate cake infused with sweetened condensed milk and caramel sauce, topped with a luscious coconut pecan glaze, and finished with a dollop of whipped cream for the perfect finishing touch.
Ingredients
Scale
Cake
- 1 box German chocolate cake mix, prepared according to package directions
Syrup and Topping
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup caramel sauce
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Garnish
- Whipped topping or whipped cream
Instructions
- Preheat and Prepare: Preheat the oven following the cake mix package directions and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Bake the Cake: Prepare the German chocolate cake batter as per package instructions. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, approximately 35 minutes.
- Poke the Cake: While the cake is still warm, use the handle of a wooden spoon to poke holes evenly all over the surface, allowing for the sweetened condensed milk to soak in.
- Add Sweetened Condensed Milk and Caramel: Slowly pour the sweetened condensed milk over the cake, ensuring it seeps into the holes. Drizzle caramel sauce evenly on top for extra sweetness and depth of flavor.
- Prepare Coconut Pecan Topping: In a medium saucepan over medium heat, melt the butter. Stir in brown sugar and heavy cream, then bring to a gentle simmer. Cook for 4-5 minutes until slightly thickened, stirring occasionally to prevent scorching. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans, mixing well.
- Top the Cake: Spread the coconut pecan mixture evenly over the cake’s surface to create a rich, textured topping.
- Cool and Chill: Allow the cake to cool completely to set the topping. Refrigerate for at least 1 hour to let the flavors meld and the cake chill nicely.
- Serve: Garnish with whipped topping or whipped cream before slicing and serving to add a light, creamy contrast to the rich cake.
Notes
- For extra flavor complexity, toast the pecans lightly before adding them to the topping mixture.
- This cake tastes even better the next day as the flavors have more time to meld together.
- Store the cake covered in the refrigerator for up to 4 days to maintain freshness.
