Ah, German Chocolate Poke Cake—a fun, easy twist on the classic German Chocolate Cake, where sweet coconut-pecan filling soaks right into the cake for extra gooey goodness. Here’s a simple recipe:
Ingredients
For the cake:
- 1 box chocolate cake mix (plus ingredients listed on the box)
For the filling (pudding):
- 1 (14 oz) can sweetened condensed milk
- 1 (7 oz) jar caramel sauce (or use dulce de leche)
For the topping (coconut-pecan frosting):
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- 1/2 cup butter
- 1 tsp vanilla
- 1 1/3 cups shredded coconut
- 1 cup chopped pecans
Instructions
- Bake the cake: Prepare chocolate cake according to box instructions in a 9×13-inch pan. Let cool slightly (but still warm).
- Poke the cake: Use the handle of a wooden spoon or a skewer to poke holes all over the cake.
- Add filling: Mix sweetened condensed milk and caramel. Pour evenly over the holes, letting it seep in.
- Make the topping:
- In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla.
- Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
- Remove from heat and stir in coconut and pecans.
- Top the cake: Spread the coconut-pecan mixture evenly over the cake.
- Cool and serve: Let cool completely (or refrigerate) to set. Slice into squares and enjoy!
Tips for perfection:
- Use warm cake for poking—it absorbs the filling better.
- Toasting the pecans lightly enhances the flavor.
- For extra richness, add a drizzle of chocolate ganache on top.
If you want, I can also give a simpler “5-minute microwave version” for German Chocolate Poke Cake that’s almost no-bake and perfect for quick dessert cravings.
Do you want me to share that version?
