Description
A decadent, rich dessert that combines the best of German chocolate cake with sweet caramel, coconut, and pecans. This easy-to-make poke cake is filled with a luscious milk and caramel mixture, topped with whipped cream, and finished with a sprinkle of coconut and nuts. Perfect for any occasion!
Ingredients
Scale
- 1 box German chocolate cake mix
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) jar caramel ice cream topping
- 1 (8 oz) container whipped topping, thawed
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and prepare the cake mix according to package instructions.
- Pour the cake batter into a greased 9×13 inch baking pan and bake according to package directions.
- Once the cake is baked, remove it from the oven and, while it’s still warm, use the end of a wooden spoon or a fork to poke holes all over the top of the cake.
- Slowly pour the sweetened condensed milk over the warm cake, ensuring the holes are filled.
- Pour the caramel ice cream topping over the cake, spreading it evenly to cover the surface.
- Allow the cake to cool completely at room temperature.
- Once the cake has cooled, spread the whipped topping over the cake evenly.
- Sprinkle shredded coconut and chopped pecans over the whipped topping.
- Chill in the refrigerator for at least 1-2 hours before serving to let the flavors meld together.
Notes
- For a richer flavor, you can toast the coconut and pecans before adding them to the cake.
- You can substitute the caramel ice cream topping with dulce de leche for a different flavor profile.
- This cake can be made a day ahead and stored in the refrigerator for easy preparation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes