Decadent German Chocolate Poke Cake with Coconut-Pecan Topping
Ingredients:
For the Cake:
1 box German chocolate cake mix plus ingredients listed on the box
1 can 14 oz sweetened condensed milk
1 cup caramel sauce
For the Coconut-Pecan Topping:
cup unsalted butter
1 cup evaporated milk
1 cup brown sugar
3 egg yolks, beaten
1 cups shredded coconut
1 cup chopped pecans
1 tsp vanilla extract
For the Chocolate Drizzle Optional:
cup semi-sweet chocolate chips
2 tbsp heavy cream
Directions:
Bake the cake: Prepare the German chocolate cake according to the box instructions in a 9×13-inch pan. Let it cool for 10 minutes.
Poke holes: Using the handle of a wooden spoon, poke holes all over the cake.
Add the filling: Pour the sweetened condensed milk and caramel sauce over the cake, allowing it to soak into the holes. Let the cake cool completely.
Make the topping: In a saucepan over medium heat, melt butter and whisk in evaporated milk, brown sugar, and egg yolks. Stir continuously until thickened about 5-7 minutes. Remove from heat and stir in coconut, pecans, and vanilla. Let it cool slightly before spreading over the cake.
Chocolate drizzle optional: Melt chocolate chips with heavy cream, stirring until smooth. Drizzle over the cake for extra indulgence.
Chill and serve: Refrigerate the cake for at least 1 hour before serving for best results.
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes
Kcal: 420 kcal per serving Servings: 12 servings
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