German Chocolate Caramel Poke Cake (Print Version)

# Ingredients:

→ For the Cake

01 - 1 box German chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)

→ For the Filling

02 - 1 (14 oz) can sweetened condensed milk
03 - 1 (12 oz) jar caramel sauce

→ For the Topping

04 - 1 cup sweetened shredded coconut
05 - 1 cup chopped pecans
06 - 1 (8 oz) container Cool Whip or whipped topping
07 - ¼ cup chocolate chips, melted (optional for drizzle)

# Instructions:

01 - Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Mix and bake cake according to package instructions
02 - Let cake cool in the pan for about 10 minutes after baking
03 - Use the handle of a wooden spoon or a skewer to poke holes all over the cake, spacing them about 1 inch apart
04 - In a bowl, mix together the sweetened condensed milk and caramel sauce until smooth
05 - Pour the mixture evenly over the cake, making sure it seeps into the holes. Spread with a spatula if necessary
06 - Cover the cake and refrigerate for at least 2 hours, or until the filling sets
07 - In a skillet over medium heat, toast the shredded coconut and chopped pecans until lightly browned and fragrant. Set aside to cool
08 - Spread the Cool Whip evenly over the chilled cake
09 - Sprinkle the toasted coconut and pecans over the top. Drizzle with melted chocolate chips if desired
10 - Slice the cake and serve it chilled for the best flavor and texture

# Notes:

01 - Add a sprinkle of sea salt to the caramel for a salted caramel twist
02 - Store leftovers in refrigerator for up to 4 days
03 - Tastes even better the next day as flavors meld together

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