German Chocolate Poke Cake
Ingredients
For the Cake:
1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
For the Filling:
1 cup (240 ml) sweetened condensed milk
1/2 cup (120 ml) caramel sauce (store-bought or homemade)
1/2 cup (50 g) shredded coconut
For the Topping:
1/2 cup (120 ml) heavy cream
1 cup (180 g) semi-sweet chocolate chips
1/2 cup (60 g) chopped pecans, toasted
1/4 cup (25 g) shredded coconut, toasted
Instructions
Bake the Cake: Preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to the package instructions. Pour the batter into a greased 9×13-inch baking dish and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes.
Prepare the Filling: In a small bowl, mix the sweetened condensed milk, caramel sauce, and shredded coconut until well combined.
Poke and Fill: Use the handle of a wooden spoon to poke holes all over the warm cake, spacing them about 1 inch apart. Pour the filling mixture over the cake, spreading it evenly to ensure it seeps into the holes. Let the cake cool completely.
Make the Glaze: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in the chocolate chips until the mixture is smooth and glossy.
Assemble the Cake: Pour the chocolate glaze over the cooled cake, spreading it evenly with a spatula. Sprinkle the toasted pecans and toasted coconut on top.
Chill and Serve: Refrigerate the cake for at least 1 hour to allow the flavors to meld and the glaze to set. Slice and serve chilled for the best experience!