Description
A delicious and moist German Chocolate Poke Cake topped with a rich coconut-pecan frosting that will delight your taste buds.
Ingredients
Scale
- 1 box German chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 cup chocolate syrup
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup whipped topping
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the German chocolate cake mix according to package instructions using water, vegetable oil, and eggs.
- Bake the cake in a 9×13 inch pan for 30-35 minutes or until a toothpick comes out clean.
- Once baked, remove the cake from the oven and let it cool for 10 minutes.
- Using the end of a wooden spoon, poke holes all over the top of the cake.
- In a bowl, mix the sweetened condensed milk and chocolate syrup, then pour it over the cake, ensuring it fills the holes.
- Allow the cake to cool completely, then refrigerate for at least 2 hours.
- In a separate bowl, combine the shredded coconut and chopped pecans, then fold in the whipped topping.
- Spread the coconut-pecan mixture over the chilled cake before serving.
Notes
- For a richer flavor, use dark chocolate syrup.
- Store leftovers in the refrigerator for up to 3 days.
- This cake can be made a day in advance for better flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: German Chocolate Poke Cake, Chocolate Cake, Dessert, Coconut Pecan Frosting