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German Chocolate Poke Cake

A rich and moist dessert infused with chocolate syrup, topped with creamy cool whip, shredded coconut, and crunchy pecans, all made easily in an air fryer.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box German chocolate cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
For the toppings
  • 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 the air fryer to 350°F (175°C). If your air fryer has a baking pan tier, prepare it accordingly.
  2. In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat on medium speed until smooth, about 2 minutes.
  3. Pour the batter into a greased and floured 9×13 inch baking pan that fits in your air fryer (or use a suitable air fryer basket).
Cooking
  1. Air-fry the cake for 30-35 minutes, or until a toothpick comes out clean when inserted in the middle.
  2. Allow the cake to cool for about 15 minutes, then poke holes all over the top with a fork to allow for maximum absorption of the toppings.
Topping
  1. In another bowl, mix the sweetened condensed milk with the chocolate syrup. Drizzle this mixture over the cake, allowing it to seep into the holes.
  2. Let the cake cool completely to ensure the toppings set properly.
  3. Top with cool whip, then sprinkle shredded coconut and chopped pecans over the top.
  4. Chill in the refrigerator for at least 1 hour before serving for the best flavor and texture.

Notes

Make sure to grease your baking pan well to avoid any sticking. If the top starts to brown too much, cover it with aluminum foil. This poke cake can be made ahead for parties.