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Air Fryer German Chocolate Poke Cake

This moist and chocolatey poke cake, infused with sweetened condensed milk, is topped with fluffy Cool Whip, coconut, and crunchy pecans, making it a delightful dessert for any occasion.
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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
  

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 your air fryer to 350°F (175°C). If your model has a baking pan tier, prepare it for baking.
  2. In a large mixing bowl, mix together the cake mix, water, vegetable oil, and eggs. Beat on medium speed until smooth, which will take about 2 minutes.
  3. Grease and flour a 9x13 inch baking pan that fits into your air fryer (or use a suitable air fryer basket) and pour the batter into it.
Baking
  1. Air-fry the cake for 30-35 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean once done.
  2. After baking, allow the cake to cool for about 15 minutes. Then, using a fork, poke holes all over the top to enable the toppings to soak in.
Topping
  1. In another bowl, mix together the sweetened condensed milk and chocolate syrup. Drizzle this mixture over the cake, letting it seep into the holes for maximum flavor.
  2. Allow the cake to cool completely to help the toppings set properly.
  3. Spread the Cool Whip evenly across the top, then sprinkle with shredded coconut and chopped pecans.
Chilling
  1. Chill the cake in the refrigerator for at least 1 hour before serving; this enhances its flavor and texture.

Notes

Do not overmix the batter to avoid a dense texture. Start checking the doneness 5 minutes before the suggested time to prevent it from drying out. Make sure to poke enough holes in the cake for the topping mixture to fully penetrate.