Description
Moist and decadent, this irresistible German chocolate poke cake recipe is filled with caramel, topped with coconut pecan frosting, and easy to make.
Ingredients
1 box German chocolate cake mix
1 1/2 cups water
1/2 cup vegetable oil
3 large eggs
1 can sweetened condensed milk
1 cup caramel sauce
1/2 cup butter, softened
4 cups powdered sugar
1/4 cup milk
1 cup chopped pecans
1 cup sweetened shredded coconut
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Mix cake mix, water, oil, and eggs in a bowl until combined. Pour into pan and bake 30–35 minutes.
3. Cool cake 5 minutes. In a bowl, whisk sweetened condensed milk with 1/2 cup caramel sauce.
4. Poke holes in warm cake and pour caramel mixture evenly over top.
5. Beat butter until creamy. Gradually add powdered sugar, milk, and remaining caramel. Mix until smooth.
6. Fold in chopped pecans and shredded coconut.
7. Spread frosting over cooled cake and refrigerate for 1–2 hours before serving.
Notes
Let the cake soak for at least 4 hours to develop full flavor.
To make ahead, freeze unfrosted cake and frost just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 340mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: irresistible German chocolate poke cake recipe, poke cake, caramel cake, coconut pecan frosting