Ingredients:

For the Cake:

• 1 box of German chocolate cake mix
• 1 1/2 cups of water
• 1/2 cup of vegetable oil
• 3 large eggs

For the Filling:

• 1 can of sweetened condensed milk
• 1 cup of caramel sauce
• 1 cup of chopped pecans
• 1 cup of sweetened shredded coconut

For the Frosting:

• 1/2 cup of butter, softened
• 4 cups of powdered sugar
• 1/4 cup of milk

Instructions

Step 1: Prepare and Bake the Cake

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan to prevent the cake from sticking.
2. Mix Cake Batter: In a large mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Use an electric mixer or a whisk to blend until smooth.
3. Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for about 10 minutes in the pan.

Step 2: Add the Filling

1. Poke the Cake: Once the cake has slightly cooled, use the handle of a wooden spoon to poke holes all over the cake, about 1-2 inches apart. This will allow the filling to seep in, creating the signature “poke cake” effect.
2. Prepare the Filling: In a bowl, mix the sweetened condensed milk and caramel sauce until well blended.
3. Add Pecans and Coconut: Stir in the chopped pecans and shredded coconut.
4. Pour the Filling: Carefully pour the filling mixture over the cake, making sure it goes into the holes. Use a spatula to spread it evenly. Let the cake sit for about 15 minutes to absorb the filling.

Step 3: Make the Frosting

1. Beat the Butter: In a medium-sized bowl, beat the softened butter until light and fluffy.
2. Add Powdered Sugar and Milk: Gradually add the powdered sugar and milk, alternating between each addition, until the frosting reaches a smooth and spreadable consistency.
3. Frost the Cake: Once the cake has completely cooled, spread the frosting over the top, covering it evenly.

Step 4: Garnish and Serve

1. Garnish: If you like, sprinkle additional chopped pecans and coconut over the frosting for added texture and flavor.
2. Serve: Slice the cake into squares and serve. Enjoy the gooey, chocolatey goodness with a touch of crunch!

Nutrition Facts (Approximate per Serving, 1/12 of Cake):

• Calories: 480 kcal
• Carbohydrates: 64g
• Protein: 5g
• Fat: 24g
• Saturated Fat: 9g
• Cholesterol: 65mg
• Sodium: 300mg
• Fiber: 2g
• Sugars: 52g

(Note: These values may vary slightly based on ingredient brands.)

FAQs

1. Can I make this cake in advance?

• Yes! This cake can be prepared a day or two in advance. In fact, the flavors often deepen as the filling soaks into the cake.

2. Can I use homemade caramel sauce?

• Absolutely! Homemade caramel sauce can add an extra layer of richness. Just make sure it has a similar consistency to store-bought sauce for optimal absorption.

3. Can I substitute other nuts for pecans?

• Yes, walnuts or almonds work well in place of pecans if you prefer.

4. What if I don’t have German chocolate cake mix?

• You can substitute with a regular chocolate cake mix, though the flavor will be slightly different.

Tips for Success

• Using a Wooden Spoon for Poking: When poking holes in the cake, use a wooden spoon handle or another round object to create evenly spaced holes. This ensures the filling disperses evenly, giving you maximum flavor in each slice.
• Softened Butter for Frosting: Ensure your butter is at room temperature before making the frosting. Softened butter mixes well with powdered sugar, creating a creamy and smooth texture.
• Even Spreading: When pouring the filling over the cake, use a spatula to spread it evenly across the surface. This way, each piece will get a balanced amount of filling.
• Adding Extra Coconut: If you love coconut, feel free to sprinkle additional shredded coconut on top for more texture and flavor.

Storage Tips

• Room Temperature: This cake can be stored in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, place the cake in the refrigerator for up to 5 days. Cover it with plastic wrap or an airtight container to keep it moist.
• Freezing: If you’d like to freeze leftovers, wrap individual slices in plastic wrap, then place them in a freezer-safe container. The cake can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Conclusion

This Decadent German Chocolate Poke Cake is truly a treat to savor. With its rich chocolate base, luscious caramel filling, crunchy pecans, and soft coconut, it’s a recipe sure to impress at any gathering. Plus, the poke cake technique ensures every slice is loaded with flavor. Whether you’re making it for a party or just to indulge, it’s a dessert that everyone will enjoy. Follow the tips above for the best results, and don’t forget to store any leftovers for later! Enjoy every decadent bite!