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Ultimate German Chocolate Poke Cake Recipe

★★★★★

4.8 from 75 reviews
  • Author: Ella
  • Total Time: 50 minutes plus 2 hours chilling
  • Yield: 12 servings 1x

Description

This Ultimate German Chocolate Poke Cake is a rich, moist chocolate cake made from a boxed mix, enhanced with a luscious coconut-pecan topping and soaked with sweetened condensed milk for a decadent treat. The cake is baked, poked to create holes, then drizzled with milk and topped with a warm, buttery coconut-pecan frosting that seeps into every bite, creating a perfect balance of textures and flavors.

Ingredients

Scale

For the Cake:

  • 1 box chocolate cake mix
  • 1 1/4 cups water
  • 1/2 cup vegetable oil
  • 3 large eggs

For the Filling:

  • 1 can (14 oz) sweetened condensed milk

For the Coconut-Pecan Topping:

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup evaporated milk
  • 1 tsp vanilla extract
  • 1 cup shredded coconut
  • 1 cup chopped pecans

Instructions

  1. Prepare the Crust: Preheat oven to 350°F. Grease a 9×13-inch baking pan thoroughly to prevent sticking.
  2. Mix the Cake Batter: In a large mixing bowl, combine the chocolate cake mix with 1 1/4 cups water, 1/2 cup vegetable oil, and 3 large eggs. Stir until smooth and fully incorporated following the package directions.
  3. Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  4. Poke the Cake: While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface, allowing the filling to seep in later.
  5. Add Sweetened Condensed Milk: Pour the entire can of sweetened condensed milk evenly over the top of the warm cake, letting it fill the holes and soak throughout.
  6. Prepare the Coconut-Pecan Topping: In a medium saucepan over medium heat, combine 1/2 cup butter, 1/2 cup brown sugar, 1/2 cup evaporated milk, and 1 teaspoon vanilla extract. Bring the mixture to a boil, stirring frequently. Once boiling, reduce the heat and stir in 1 cup shredded coconut and 1 cup chopped pecans, mixing until well combined and the topping thickens slightly.
  7. Frost the Cake: Spread the warm coconut-pecan frosting evenly over the top of the soaked cake while both are still warm. This helps the flavors meld beautifully.
  8. Cool and Serve: Let the cake cool completely at room temperature. For best results, chill the cake in the refrigerator for at least 2 hours before serving to allow the flavors to set and the texture to firm up.

Notes

  • You can customize the coconut-pecan topping by adjusting the amount of pecans or substituting with walnuts if preferred.
  • Be sure to poke the holes while the cake is still warm for better absorption of the sweetened condensed milk.
  • For a quicker option, use a boxed chocolate cake mix and store-bought caramel sauce instead of making the coconut-pecan topping from scratch.
  • Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: German-American

Keywords: German chocolate poke cake, chocolate cake, coconut pecan topping, poke cake, easy dessert, chocolate dessert

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Find it online: https://delishwithella.com/ultimate-german-chocolate-poke-cake-recipe/