German Chocolate Poke Cake (Print Version)

# Ingredients:

→ For the Cake

01 - 1 box German chocolate cake mix
02 - Ingredients called for on cake mix box (eggs, oil, and water)

→ For the Filling

03 - 1 (14 oz) can sweetened condensed milk
04 - 1 (12 oz) jar caramel sauce

→ For the Topping

05 - 1 cup sweetened shredded coconut
06 - 1 cup chopped pecans
07 - 1 (8 oz) container Cool Whip or whipped topping
08 - ¼ cup chocolate chips, melted (optional for drizzle)

# Instructions:

01 - Preheat oven to 350°F. Grease and flour 9x13-inch pan. Mix and bake cake according to package instructions, about 25-30 minutes.
02 - After cooling for 10 minutes, use wooden spoon handle to poke holes about 1 inch apart throughout cake.
03 - Mix sweetened condensed milk and caramel sauce until smooth. Pour over cake, ensuring it fills the holes.
04 - Cover and refrigerate at least 2 hours until filling sets.
05 - Toast coconut and pecans in skillet over medium heat until lightly browned. Let cool.
06 - Spread Cool Whip over chilled cake. Sprinkle with toasted coconut and pecans. Optionally drizzle with melted chocolate.
07 - Slice and serve chilled for best flavor and texture.

# Notes:

01 - Can be made up to 2 days ahead
02 - Best served chilled
03 - Can use homemade whipped cream instead of Cool Whip

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