Description
A rich and moist German chocolate poke cake with a creamy coconut and pecan frosting.
Ingrédients
L'échelle
- 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 heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the chocolate cake mix according to package instructions using water, oil, and eggs.
- Pour the batter into a greased 9×13-inch baking pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Remove the cake from the oven and let it cool for 10 minutes.
- Poke holes in the cake with the end of a wooden spoon.
- Pour sweetened condensed milk over the cake, filling the holes.
- In a bowl, combine coconut and pecans. Spread this mixture over the cake.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Spread the whipped cream over the top of the cake.
- Chill the cake in the refrigerator for at least 2 hours before serving.
Notes
- Keep leftovers covered in the fridge.
- Can be made a day in advance for better flavor.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 35 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: German
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 25g
- De Sodium: 200mg
- La graisse: 18g
- Graisses Saturées: 8g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 45g
- La fibre: 2g
- La protéine: 5g
- Le taux de cholestérol: 50mg
Mots-clés: german chocolate poke cake