Description
Moist, rich German chocolate poke cake soaked with caramel, topped with creamy coconut pecan frosting — an irresistible dessert for any occasion!
Ingredients
For the Cake:
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1 box German chocolate cake mix
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1½ cups water
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½ cup vegetable oil
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3 large eggs
For the Filling:
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1 can sweetened condensed milk
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1 cup caramel sauce
For the Frosting:
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½ cup butter, softened
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4 cups powdered sugar
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¼ cup milk
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Remaining caramel sauce
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1 cup chopped pecans
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1 cup sweetened shredded coconut
Instructions
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Bake the Cake:
Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
Mix cake mix, water, oil, and eggs. Pour into pan and bake 30–35 minutes. Cool for 5 minutes. -
Add Filling:
Whisk sweetened condensed milk and ½ cup caramel sauce.
Poke holes all over warm cake with the end of a wooden spoon.
Pour caramel mixture over cake. -
Make Frosting:
Beat butter until creamy. Gradually add powdered sugar, milk, and remaining caramel sauce.
Fold in pecans and coconut.
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Frost & Chill:
Spread frosting over cooled cake. Refrigerate for 1–2 hours before serving.
Notes
Decadent, creamy, and packed with rich caramel and coconut flavor — this poke cake is guaranteed to impress!
- Prep Time: 15 minutes
- Servings: 12
- Cook Time: 35 minutes