German Chocolate Poke Cake (Print Version)
# Ingredients:
01 -
1 box German chocolate cake mix
02 -
1 can (14 oz) sweetened condensed milk
03 -
1 jar (12 oz) caramel ice cream topping
04 -
1 container (8 oz) whipped topping, thawed
05 -
1 cup sweetened shredded coconut
06 -
1 cup chopped pecans
# Instructions:
01 -
Preheat oven to 175°C (350°F) and prepare the German chocolate cake mix according to package instructions.
02 -
Pour the cake batter into a greased 23x33 cm (9×13 inch) baking pan and bake according to package directions.
03 -
Once the cake is baked, remove it from the oven and, while still warm, use the end of a wooden spoon or a fork to poke holes all over the top of the cake.
04 -
Slowly pour the sweetened condensed milk over the warm cake, ensuring the holes are filled.
05 -
Pour the caramel ice cream topping over the cake and spread it evenly to cover the surface.
06 -
Allow the cake to cool completely at room temperature.
07 -
Once the cake has cooled, spread the whipped topping evenly over the cake.
08 -
Sprinkle the sweetened shredded coconut and chopped pecans over the whipped topping.
09 -
Chill the cake in the refrigerator for at least 1-2 hours before serving to let the flavors meld.
# Notes:
01 -
For richer flavor, toast the coconut and pecans before adding them to the cake.
02 -
Substitute caramel ice cream topping with dulce de leche for a different flavor profile.
03 -
This cake can be prepared a day ahead and stored in the refrigerator.