Description
This German Chocolate Poke Cake is a decadent twist on the classic dessert. A rich chocolate cake base is poked and filled with creamy sweetened condensed milk, then topped with a luscious coconut-pecan frosting and optional chocolate ganache. It’s perfect for potlucks, parties, or anytime you’re craving something indulgent.
Ingredients
Scale
For the Cake:
- 1 box (15.25 oz) German chocolate cake mix
- 3 large eggs, at room temperature
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup evaporated milk
- ¼ cup unsalted butter
For the Coconut-Pecan Frosting:
- 1 cup granulated sugar
- 1 cup evaporated milk
- ½ cup unsalted butter
- 3 egg yolks, slightly beaten
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
For the Chocolate Ganache (Optional):
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. In a large mixing bowl, combine the cake mix, eggs, oil, buttermilk, and vanilla. Beat on medium speed for 2 minutes until smooth. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean with a few moist crumbs.
- Create the Holes: While the cake is warm, use the handle of a wooden spoon or a fork to poke holes all over the cake, spacing them about 1 inch apart.
- Prepare and Add the Filling: In a saucepan, combine sweetened condensed milk, evaporated milk, and butter. Heat until melted and combined. Pour this mixture over the warm cake, ensuring it flows into the holes.
- Make the Coconut-Pecan Frosting: In a saucepan, combine sugar, evaporated milk, butter, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 10-12 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Let cool for 15-20 minutes.
- Frost the Cake: Spread the coconut-pecan frosting evenly over the cake. For the optional ganache, heat the cream until simmering, pour over chocolate chips, and stir until smooth. Drizzle over the frosted cake.
- Cool and Set: Refrigerate the cake for at least 2 hours, preferably overnight, to allow flavors to meld and the cake to set properly.
Notes
To toast coconut and pecans, use a dry skillet over medium heat, stirring frequently to avoid burning. Don’t overmix the cake batter to keep it tender. The optional ganache adds an extra layer of richness, but the cake is delicious without it too.
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420
- Sugar: 38g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Keywords: german chocolate poke cake, easy poke cake, coconut pecan frosting, german chocolate cake