German Chocolate Poke Cake
This German Chocolate Poke Cake combines rich flavors of chocolate, coconut, and pecans in a moist and delicious dessert that’s perfect for any occasion.
Ingredients
For the cake
- 1 box German chocolate cake mix You can use homemade German chocolate cake if preferred.
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
For the filling
- 1 can sweetened condensed milk
- 1 cup shredded coconut For added flavor, you can adjust the amount.
- 1 cup chopped pecans Can substitute with walnuts if preferred.
For the topping
- 1 cup heavy cream
- ¼ cup powdered sugar You can use sweetened whipped cream for a sweeter taste.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
- In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs; beat until well combined and smooth.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let cool for 10 minutes. Poke holes all over the cake using a fork or skewer.
Filling
- In a small saucepan over medium heat, combine the sweetened condensed milk, coconut, and pecans; cook for about 5 minutes, stirring occasionally.
- Pour the coconut-pecan mixture over the warm cake, allowing it to seep into the holes.
Topping and Serving
- Let the cake cool completely.
- In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the top of the cooled cake.
- Serve chilled or at room temperature and enjoy!
Notes
Store leftover cake in an airtight container in the refrigerator for up to four days. Can freeze individual slices for up to three months.