German Chocolate Poke Cake

If you’re on the lookout for a dessert that combines the richness of chocolate with the tropical notes of coconut and the crunch of pecans, then the decadent German Chocolate Poke Cake with Coconut Whirl is your answer. This indulgent treat not only satisfies the sweet tooth but also captivates the senses with its layered textures and flavors. German chocolate poke cake has gained immense popularity over the years, and for good reason. It’s a delightful twist on the classic German chocolate cake, transforming it into a moist, flavorful, and visually stunning dessert that’s perfect for any occasion.

Indulge in the luxurious flavors of the Decadent German Chocolate Poke Cake with Coconut Whirl. This stunning dessert combines rich chocolate with a creamy coconut-pecan topping for a unique twist on a classic favorite. The poke technique ensures that every bite is moist and flavorful, making it a perfect treat for birthdays, holidays, or any special gathering. Impress your guests with this show-stopping cake that looks as good as it tastes!

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Ingredients

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 chocolate syrup

1 cup shredded coconut

1 cup chopped pecans

1/2 cup heavy whipping cream

1 teaspoon vanilla extract

2 tablespoons powdered sugar

Extra chocolate syrup for drizzling (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a large mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for about 2 minutes until smooth.

Pour the cake batter into the prepared baking pan and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 15 minutes.

Once the cake has cooled slightly, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake (about 20 holes).

In a separate bowl, mix together the sweetened condensed milk and chocolate syrup. Pour this mixture evenly over the poked cake, allowing it to soak into the holes.

In a small bowl, combine the shredded coconut and chopped pecans. Spread this mixture evenly across the top of the cake.

In another bowl, whip the heavy cream with vanilla extract and powdered sugar until soft peaks form. Carefully spread or pipe this whipped cream over the coconut and pecan layer.

Drizzle additional chocolate syrup over the top if desired for an extra touch.

Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cake to chill.

Prep Time: 20 min | Total Time: 1 hr 30 min | Servings: 12