German Chocolate Poke Cake

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan to prevent sticking.

Make the Cake Batter: In a large mixing bowl, mix together the German chocolate cake mix, water, vegetable oil, and eggs. Beat until the batter is smooth and well blended.

Bake the Cake: Pour the cake batter into the greased baking pan. Bake it in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake: Remove the cake from the oven and allow it to cool for about 5 minutes.

Prepare the Caramel Mixture: In a medium bowl, whisk together the sweetened condensed milk and 1/2 cup of caramel sauce until smooth and well combined.

Poke Holes in the Cake: Using the end of a wooden spoon, poke holes in the cake, spacing them about 1 inch apart.

Pour Caramel Over Cake: Slowly pour the caramel mixture over the cake, ensuring it fills the holes. Spread it evenly across the top.

Make the Frosting: In another large bowl, beat the softened butter until creamy. Gradually add powdered sugar, milk, and the remaining caramel sauce. Beat until the frosting is smooth and creamy.

Add Pecans and Coconut: Gently fold in the chopped pecans and shredded coconut into the frosting.

Frost the Cake: Spread the frosting evenly over the cooled cake, covering it completely.

Chill Before Serving: Place the cake in the refrigerator to chill for 1-2 hours, allowing the flavors to meld and the frosting to set.

Serve and Enjoy: Slice and serve this decadent German Chocolate Poke Cake to your guests or family! Enjoy every bite of this moist and flavorful treat!

Prep Time: 15 mins | Cook Time: 35 mins | Chill Time: 1-2 hrs | Total Time: 1 hr 50 mins | Servings: 12