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Slice of German Chocolate Poke Cake topped with coconut and pecans

German Chocolate Poke Cake

A delightful dessert that combines rich chocolate flavors with crunchy nuts and coconut, topped with a creamy layer for a satisfying treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box German chocolate cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
Topping Ingredients
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup chocolate syrup
  • 1 cup cool whip
  • 1 cup shredded coconut
  • 1 cup chopped pecans

Method
 

Preparation
  1. Preheat your air fryer to 350°F (175°C) for optimal cooking conditions.
  2. In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat on medium speed until the mixture is smooth, which should take about 2 minutes.
  3. Pour the batter into a greased and floured 9x13 inch baking pan.
Baking
  1. Cook in the air fryer for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Once baked, allow the cake to cool in the pan for 15 minutes.
  3. Use a fork to poke holes all over the top of the cake.
Topping
  1. In a separate bowl, mix the sweetened condensed milk with the chocolate syrup.
  2. Carefully drizzle this mixture over the cake, ensuring it seeps into the holes.
  3. Let the cake cool completely in the pan, then spread the cool whip over the top.
  4. Sprinkle shredded coconut and chopped pecans on top.
  5. Chill in the refrigerator for at least 1 hour before serving.

Notes

For best results, ensure your air fryer basket is not overcrowded. Keep an eye on cooking time, and use foil if the top browns too quickly. For a crisper top, allow the cake to cool completely before adding toppings.