German Chocolate Poke Cake (Print Version)
Moist German chocolate poke cake with caramel, pecans, and coconut frosting.
# Ingredients:
→ Cake
01 -
1 box German chocolate cake mix
02 -
1 1/2 cups water
03 -
1/2 cup vegetable oil
04 -
3 large eggs
→ Filling
05 -
1 can sweetened condensed milk
06 -
1 cup caramel sauce
→ Frosting
07 -
1/2 cup butter, softened
08 -
4 cups powdered sugar
09 -
1/4 cup milk
10 -
1 cup chopped pecans
11 -
1 cup sweetened shredded coconut
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
02 -
In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat until well combined.
03 -
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean from the center.
04 -
Remove the cake from the oven and let it cool for 5 minutes.
05 -
In a medium mixing bowl, combine sweetened condensed milk and 1/2 cup caramel sauce. Whisk until well combined.
06 -
Using the end of a wooden spoon, poke holes into the cake at 1-inch intervals. Pour the caramel mixture over the cake, spreading evenly.
07 -
In a large mixing bowl, beat the butter until creamy. Gradually add powdered sugar, milk, and the remaining caramel sauce, mixing until smooth and creamy.
08 -
Fold in the chopped pecans and shredded coconut into the frosting.
09 -
Spread frosting over the cake, ensuring complete coverage.
10 -
Refrigerate for 1-2 hours before serving.