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The German Chocolate Poke Cake is a delightful dessert that combines the rich flavors of chocolate with a creamy and nutty topping. This cake is not only visually appealing but also offers a unique way to enjoy the beloved German chocolate cake, which has a storied history and a dedicated following. Originating from the United States, this variation of the classic cake is a guaranteed crowd-pleaser, perfect for birthdays, holidays, or any special occasion.

German Chocolate Poke Cake

Discover the irresistible German Chocolate Poke Cake, a delightful blend of rich chocolate, creamy coconut, and crunchy pecans. This moist cake, filled with luscious sweetened condensed milk, offers a unique twist on the classic flavor. Perfect for birthdays and holidays, it's easy to make with a cake mix and customizable frosting options. With every slice, enjoy a symphony of flavors and textures that will leave everyone craving more. Indulge in this crowd-pleaser that brings joy to any occasion!
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Ingredients
  

1 box German chocolate cake mix

1 cup water

1/2 cup vegetable oil

4 large eggs

1 cup sweetened condensed milk

1 cup coconut flakes

1 cup chopped pecans

1 cup chocolate frosting

1/2 tsp vanilla extract

Whipped cream (optional, for serving)

Instructions
 

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

    Prepare the Cake Batter: In a large mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Beat on medium speed for about 2 minutes until well combined and the mixture is smooth.

      Bake the Cake: Pour the batter into the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

        Create the Poke Holes: Once the cake has cooled, use the handle of a wooden spoon to poke holes all over the top of the cake. Make sure to create about 20-30 holes.

          Prepare the Filling: In a medium bowl, mix together the sweetened condensed milk, 1/2 cup of the shredded coconut, 1/2 cup of the chopped pecans, and vanilla extract. Pour this mixture evenly over the cake, ensuring it seeps into the holes.

            Frost the Cake: Spread the chocolate frosting evenly over the top of the cake, covering the coconut and pecan filling.

              Add Toppings: Sprinkle the remaining 1/2 cup of coconut flakes and 1/2 cup of pecans on top of the frosted cake for extra flavor and texture.

                Chill and Serve: Chill the cake in the refrigerator for at least 1 hour to allow the filling to set before slicing and serving. If desired, top with whipped cream before serving.

                  Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12 slices