German Chocolate Lava Cake



  • 2/3 cup (150 mL) sweetened flaked coconut
  • 2 tsp (10 mL) canola oil
  • 1/4 cup (50 mL) pecan halves
  • 1 can (14 oz/300 mL) sweetened condensed milk, divided
  • 1 2/3 cups (400 mL) devil’s food cake mix
  • 1/3 cup (75 mL) sour cream
  • 1   egg
  • 1/4 cup (50 mL) semi-sweet chocolate morsels


  1. Microwave coconut in uncovered Round Covered Baker on HIGH 2-3 minutes or until golden brown, stirring every 30 seconds. Spread it over a piece of Parchment Paper to cool. 

  2. Brush same baker with oil. Coarsely chop pecans using Food Chopper

  3. Mix pecans, half of the coconut and 1 cup (250 mL) of the condensed milk in Small Batter Bowl until blended. 

  4. Mix cake mix, sour cream, remaining condensed milk and egg in Classic Batter Bowl until blended. Pour batter into baker. 

  5. Pour coconut mixture evenly over batter. 

  6. Microwave, uncovered, on HIGH 3-5 minutes or until center of cake looks moist (but not wet). Cover baker and let stand 5 minutes. 

  7. Microwave chocolate in uncovered (1-cup/250-mL) Prep Bowl on HIGH 45-60 seconds or until almost melted. Stir until smooth. 

  8. Pour melted chocolate into resealable plastic bag; trim corner. Sprinkle cake with remaining coconut. Drizzle with chocolate. 


  • 8  servings

Nutrients per serving:

 Calories 390, Total Fat 15 g, Saturated Fat 8 g, Cholesterol 45 mg, Sodium 380 mg, Carbohydrate 59 g, Fiber 2 g, Protein 7 g

Cook's Tips:

This recipe can be doubled in the Deep Covered Baker. Start with a regular-size package of cake mix. Double the remaining ingredients. Prepare as recipe directs and microwave, uncovered, for 8-10 minutes.

This cake can be inverted onto a platter. Prepare the recipe as directed through Step 6. Carefully invert onto the Shimmering Glass Round Platter. Continue as directed in Step 7. 

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