German Chocolate Poke Cake (Print Version)

# Ingredients:

→ Cake Base

01 - 1 package of German chocolate cake mix
02 - Box-required ingredients like eggs, oil, and water

→ Filling

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

→ Toppings

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

# Instructions:

01 - Set your oven to 350°F and grease a 9x13 pan. Follow cake mix instructions, bake for 25-30 minutes, then let cool slightly.
02 - After cooling for about 10 minutes, take a wooden spoon handle and poke holes evenly across the cake—roughly 1 inch apart.
03 - Whisk together caramel sauce and sweetened condensed milk until smooth. Pour over cake, making sure the holes soak it up.
04 - Cover the cake and let it rest in the fridge for 2 hours or until the filling sets up nicely.
05 - In a skillet on medium heat, toast coconut and pecans until golden. Allow to cool before using.
06 - Spread whipped topping across the chilled cake. Sprinkle on toasted coconut, nuts, and drizzle melted chocolate if you'd like.
07 - Cut into squares and serve cold for the best taste and texture.

# Notes:

01 - Great when made a day or two ahead
02 - Tastes best when kept cool
03 - Homemade whipped cream works as a swap for Cool Whip

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