Description
A moist chocolate cake filled with coconut and pecan frosting.
Ingredients
Scale
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can sweetened condensed milk
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup whipped topping
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the cake mix according to package instructions.
- Pour batter into a greased 9×13 inch pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Remove from oven and let cool for 10 minutes.
- Poke holes in the cake with a fork.
- Pour sweetened condensed milk over the cake, filling the holes.
- In a bowl, mix coconut and pecans.
- Spread the coconut-pecan mixture over the cake.
- Top with whipped topping.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Store leftovers in the refrigerator.
- Use toasted pecans for added flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: german chocolate poke cake