Description
A rich and moist German Chocolate Coconut Poke Cake topped with a creamy coconut frosting, perfect for any occasion.
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 shredded coconut
- 1 cup chopped pecans
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the German chocolate cake mix according to package instructions using water, 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, let the cake cool for 10 minutes, then poke holes all over the top using a fork.
- In a saucepan, heat the sweetened condensed milk until warm, then pour it over the cake, allowing it to soak into the holes.
- Sprinkle shredded coconut and chopped pecans over the top of the cake.
- In a mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Spread the whipped cream over the cake and refrigerate for at least 2 hours before serving.
Notes
- For a richer flavor, use dark chocolate cake mix.
- Make sure to let the cake cool completely before adding the whipped cream topping.
- 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: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: German Chocolate Coconut Poke Cake, dessert, cake recipe, chocolate cake