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German Chocolate Poke Cake

A quick and decadent dessert that combines rich chocolate cake with creamy coconut and pecans, perfect for impressing guests with minimal effort.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Potluck
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box German chocolate cake mix Follow the instructions on the box for additional ingredients such as water, oil, and eggs.
  • 14 ounces sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
For the Topping
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 cup whipped topping Like Cool Whip or homemade.
  • to taste chocolate shavings Optional for decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.
  2. In a large mixing bowl, prepare the German chocolate cake mix according to the instructions on the box.
  3. Pour the batter into the prepared pan and bake for about 30-35 minutes or until a toothpick comes out clean.
Adding the Filling
  1. Once the cake has cooled for about 10-15 minutes, poke holes all over the top with a fork.
  2. In a separate bowl, mix together the sweetened condensed milk and chocolate chips until creamy.
  3. Slowly pour this mixture over the poked holes of the cake, letting it seep in.
Topping the Cake
  1. In a mixing bowl, combine the coconut and chopped pecans, then spread this mixture evenly over the cake.
  2. Finish with a layer of whipped topping and sprinkle chocolate shavings if desired.
Chilling
  1. Refrigerate the cake for at least 2 hours before slicing to allow the flavors to meld.

Notes

For a variation, use crushed Oreo cookies instead of coconut for picky eaters. You can also bake the cake a day in advance and store it covered in the fridge.