Here’s a decadent recipe for German Chocolate Poke Cake

Ingredients:

For the Cake:

• 1 box German chocolate cake mix (or homemade German chocolate cake)
• Ingredients listed on the cake mix box (typically eggs, oil, and water)

For the Filling:

• 1 (14 oz) can sweetened condensed milk
• 1 cup caramel sauce

For the Topping:

• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1 ½ cups heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate syrup (optional, for drizzling)

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Instructions:

1. Bake the Cake:

1. Prepare the German chocolate cake batter according to the package instructions.
2. Pour the batter into a 9x13-inch baking dish and bake as directed on the box. Once baked, let it cool for about 5 minutes.

2. Add the Filling:

1. While the cake is still warm, use the handle of a wooden spoon or a large straw to poke holes all over the cake, about 1 inch apart.
2. Mix the sweetened condensed milk and caramel sauce together, then pour it evenly over the cake, letting it seep into the holes. Let the cake cool completely.

3. Toast Coconut and Pecans:

1. In a dry skillet over medium heat, toast the shredded coconut and chopped pecans until lightly browned and fragrant. Stir constantly to avoid burning. Set aside to cool.

4. Make Whipped Cream Topping:

1. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer on high speed until stiff peaks form.

5. Assemble the Cake:

1. Spread the whipped cream evenly over the cooled cake.
2. Sprinkle the toasted coconut and pecans evenly on top.
3. Drizzle with chocolate syrup for extra indulgence (optional).

6. Serve:

• Refrigerate for at least 1 hour before serving to allow the flavors to meld.
• Slice and enjoy this rich, moist, and irresistible German Chocolate Poke Cake!