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Moist German Chocolate Poke Cake

A close-up of a moist slice of german chocolate poke cake topped with rich coconut-pecan frosting.
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A simple recipe for a decadent German Chocolate Poke Cake featuring a moist chocolate base filled with sweet condensed milk and topped with classic coconut-pecan frosting.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 cup caramel sauce (store-bought or homemade)
  • 1 cup chopped pecans, toasted
  • 1 cup shredded sweetened coconut
  • 1 cup powdered sugar
  • 1/2 cup butter, softened
  • 1/4 cup evaporated milk
  • 2 large egg yolks
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9×13 inch baking pan.
  2. Prepare the chocolate cake mix according to the package directions, substituting the required water, oil, and eggs. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Remove the cake from the oven. While the cake is still hot, use the handle of a wooden spoon or a large fork to poke holes all over the top surface, spacing them about 1 inch apart.
  4. In a small bowl, whisk together the sweetened condensed milk and the caramel sauce. Pour this mixture evenly over the entire surface of the hot cake, allowing the liquid to soak into the holes. Let the cake cool completely, about 1 hour.
  5. Prepare the coconut-pecan frosting: In a medium saucepan, combine the softened butter, evaporated milk, powdered sugar, egg yolks, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5 to 7 minutes. Do not boil.
  6. Remove the frosting from the heat. Stir in the toasted pecans and shredded coconut.
  7. Spread the warm coconut-pecan frosting evenly over the cooled cake. Chill the cake for at least 2 hours before slicing and serving for the best texture.

Notes

  • For an extra moist cake, you can substitute the water in the cake mix with an equal amount of brewed coffee.
  • Toast the pecans lightly in a dry skillet over medium heat for 3 to 5 minutes until fragrant.
  • This cake tastes better the next day, making it a good make-ahead option for gatherings.

Nutrition

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