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Toasted Coconut and Caramel-Hot Fudge Poke Cake
Toasted Coconut and Caramel-Hot Fudge Poke Cake
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Prep Time:
15 minutes
Total Time:
2 hours 30 minutes
Indulgent yellow cake with hot fudge, caramel, and toasted coconut for a decadent sundae-inspired dessert.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 jar (14 oz) hot fudge topping
  • 3 cups sweetened coconut, toasted
  • 1 jar (14 oz) caramel topping
Instructions:
  • Preheat the oven to 350°F (or 325°F for a dark or nonstick pan). Prepare and bake the cake mix according to the instructions on the box for a 13x9-inch pan. Allow the cake to cool for 15 minutes, then use the handle of a wooden spoon to poke the top of the warm cake at every 1/2 inch interval.
  • In a small microwavable bowl, microwave the hot fudge topping uncovered on High for about 15 seconds until pourable. Drizzle the sauce over the warm cake, spreading it evenly with a rubber spatula. Gently tap the pan against the counter twice to help the fudge topping sink into the holes. Cover the cake and refrigerate for 10 minutes to slightly set.
  • Combine 1 1/2 cups of toasted coconut with 1/4 cup of caramel topping in a medium bowl. Pour the remaining caramel topping over the chilled cake, setting aside 2 tablespoons for later. Shake the cake pan gently from side to side to spread the caramel evenly. Sprinkle the caramel-coated coconut on top of the cake in a uniform layer.
  • Finish by generously scattering the remaining toasted coconut on top, then elegantly drizzle the reserved caramel topping. Gently cover the dish and let it chill in the refrigerator for approximately 2 hours until delightfully cooled. Keep stored in the refrigerator while covered.

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