Name: Chocolate Caramel Coconut
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: German
Ingredients: 1 package of German chocolate cake mix, plus whatever the box says you'll need (like eggs, oil, and water).; 1 can of sweetened condensed milk (14 oz).; 1 jar of caramel sauce (12 oz).; 1 tub of coconut pecan frosting (16 oz).; 1 container of Cool Whip, thawed (8 oz).; 1/2 cup toasted, sweetened coconut flakes.; 1/2 cup toasted pecans, chopped for crunch.

A slice of chocolate cake with caramel and sweet toppings on top. | chefemmakitchen.com

Irresistible German Chocolate Poke Cake

Baking this dessert always takes me back to sweet times in my grandma's kitchen. The combo of deep chocolate cake with sticky coconut pecan topping just can't be beat. I always grin watching guests' surprise when they find those hidden pockets of caramel throughout each piece. There's a cool backstory too - it all started in 1852 when Samuel German developed a special dark chocolate for Baker's brand. His chocolate eventually starred in what we now call German Chocolate Cake, which became super popular after appearing in a Dallas newspaper back in 1957. My twist makes it even richer by poking holes and letting sweet condensed milk and caramel soak right through. Add the coconut pecan frosting and a layer of Cool Whip on top and you've got a truly magical treat.

What Makes This Cake So Special

This dessert has come to my rescue at countless family events and gatherings. It's incredibly simple to put together but looks fancy enough to wow your guests. Everyone goes crazy for that perfect mix of chocolate, coconut and crunchy pecans, and those caramel-filled holes make every mouthful something to remember. You can even make it a day ahead, which is super handy when you're running around getting ready for company.

A decadent chocolate brownie closeup showing glossy caramel topping and scattered dark chocolate pieces. | chefemmakitchen.com

Ingredients Needed

German Chocolate Cake Mix: 1 box plus eggs, oil, water listed on package
Sweetened Condensed Milk: 1 can (14 oz) for extra moisture throughout
Caramel Topping: 1 jar (12 oz) gives that amazing flavor boost
Coconut Pecan Frosting: 1 container (16 oz) grab store-bought to save time
Cool Whip: 1 container (8 oz) don't forget to thaw it first
Shredded Coconut: 1/2 cup sweetened and lightly toasted
Pecans: 1/2 cup toasted and chopped for extra texture

Frequently Asked Questions

→ Why add holes to the cake?: Poking lets the caramel mixture seep deep inside, making each slice super moist and delicious.
→ Can I prepare this ahead of time?: Absolutely! You can make it up to 48 hours earlier. Store it covered in the fridge—it tastes even better after sitting.
→ What's the best way to toast the toppings?: Scatter the nuts and coconut on a tray, bake at 350°F for 5–7 minutes, and stir halfway. Keep an eye so they don't burn!
→ Is it possible to freeze the cake?: The cake can be frozen, but don't freeze after adding toppings since whipped cream might lose its texture.
→ What if I can't find this cake mix?: If German chocolate mix isn't available, regular chocolate mix works fine. The flavor will just be a little bolder.

Chocolate Caramel Coconut

A moist chocolate dessert infused with sweet caramel and finished with a coconut-pecan layer and whipped topping.

Prep Time

15 Minutes

Cook Time

35 Minutes

Total Time

50 Minutes

By: emma

Category: Desserts

Difficulty: Intermediate

Cuisine: German

Yield: 1 cake

Dietary: Vegetarian

Ingredients

01 1 package of German chocolate cake mix, plus whatever the box says you'll need (like eggs, oil, and water).

02 1 can of sweetened condensed milk (14 oz).

03 1 jar of caramel sauce (12 oz).

04 1 tub of coconut pecan frosting (16 oz).

05 1 container of Cool Whip, thawed (8 oz).

06 1/2 cup toasted, sweetened coconut flakes.

07 1/2 cup toasted pecans, chopped for crunch.

Instructions

Step 01

Follow the directions on the German chocolate cake mix and combine it with ingredients like eggs, oil, and water.

Step 02

Pop the cake in the oven and bake as the box suggests.

Step 03

Once the cake's baked, poke holes into it and evenly drizzle the sweetened condensed milk into the holes.

Step 04

Pour caramel sauce into the same holes and let it soak well into the cake.

Step 05

Spread an even layer of coconut pecan frosting across the cake's surface.

Step 06

Add the thawed Cool Whip on top, spreading it gently over the frosting.

Step 07

Sprinkle toasted coconut and chopped pecans over the top to add a crunchy finish.

Notes

This dessert is a crowd-pleaser and can be made ahead of time for any celebration.

It’s super simple to pull off but feels fancy when served.

Combines the rich flavors of chocolate, caramel, coconut, and pecans.

Tools You'll Need

Oven.

A pan for cakes.

A bowl for mixing.

A spatula for spreading.

Toaster or skillet for toasting coconut and pecans.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Pecans (nuts).
Dairy products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: ~
Total Fat: ~
Total Carbohydrate: ~
Protein: ~