Description
This German Chocolate Poke Cake is a moist, indulgent dessert soaked with a rich caramel-coconut filling and topped with silky chocolate ganache. A twist on the classic German chocolate cake, this version lets the filling seep into every bite, making it extra gooey and satisfying. Finished with crunchy pecans and a sprinkle of coconut, it’s a showstopping treat perfect for any occasion.
Ingredients
For the Chocolate Cake:
- 1 box German chocolate cake mix (plus ingredients listed on the box)
For the Caramel-Coconut Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, toasted
For the Chocolate Ganache Topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tbsp butter
For Garnish:
- Extra chopped pecans
- Shredded coconut
- Optional: flaky sea salt
Instructions
- Preheat oven and prepare a 9×13-inch baking pan.
- Bake the German chocolate cake according to package instructions.
- Remove from oven and let cool for 5–10 minutes.
- Poke holes across the warm cake using the handle of a wooden spoon.
- Mix sweetened condensed milk and caramel sauce, then stir in coconut and pecans.
- Slowly pour the filling over the cake, spreading evenly.
- Allow cake to sit for 30 minutes to soak in the filling.
- Heat cream until steaming, then pour over chocolate chips.
- Add butter and stir to make a smooth ganache.
- Pour ganache over the cake and spread evenly.
- Top with extra pecans, coconut, and optional sea salt.
- Refrigerate for at least 2 hours before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes