Irresistible German Chocolate Poke Cake Recipe
Introduction
Indulge in the rich and decadent flavors of this Irresistible German Chocolate Poke Cake. This dessert combines a moist chocolate cake with a luscious coconut-pecan filling and frosting, making it a crowd-pleaser that’s perfect for any occasion.
Ingredients
- 1 box chocolate cake mix
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup evaporated milk
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
- Step 2: Prepare the chocolate cake mix by combining it with water, vegetable oil, and eggs according to the package directions. Pour the batter into the greased pan.
- Step 3: Bake the cake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
- Step 4: While the cake is still warm, use the handle of a wooden spoon to poke holes evenly all over the top of the cake.
- Step 5: Pour the sweetened condensed milk evenly over the holes to soak into the cake.
- Step 6: In a medium saucepan, combine butter, brown sugar, evaporated milk, and vanilla extract. Bring the mixture to a boil over medium heat, stirring constantly.
- Step 7: Remove the saucepan from heat and stir in the shredded coconut and chopped pecans.
- Step 8: Spread the warm coconut-pecan frosting evenly over the top of the cake, allowing it to soak into the holes.
- Step 9: Let the cake cool completely before serving to allow flavors to meld and frosting to set.
Tips & Variations
- For a richer flavor, toast the coconut and pecans lightly before adding them to the frosting.
- Substitute walnuts for pecans if preferred or to suit dietary needs.
- Use homemade chocolate cake batter if you want to avoid boxed mixes and customize sweetness.
- Serve with a dollop of whipped cream or vanilla ice cream for extra indulgence.
Storage
Store any leftover cake covered in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To serve chilled cake, bring it to room temperature or warm slightly in the microwave for about 15 seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a homemade chocolate cake instead of a mix?
Yes, you can use your favorite homemade chocolate cake recipe. Just make sure it fits a 9×13-inch pan and adjust baking times accordingly.
What if I don’t like pecans or am allergic?
You can omit the pecans or replace them with other nuts like walnuts or almonds. Alternatively, leave nuts out entirely for a nut-free version.
Print
Irresistible German Chocolate Poke Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This Irresistible German Chocolate Poke Cake combines a moist chocolate cake base with a rich, sweetened condensed milk soak and a luscious coconut-pecan frosting. The cake is baked, then poked with holes to absorb the condensed milk, resulting in a moist, flavorful dessert topped with a buttery, nutty coconut glaze. Perfect for celebrations or anytime you crave a classic Southern-inspired treat.
Ingredients
For the Cake:
- 1 box chocolate cake mix
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 3 large eggs
For the Topping:
- 1 can (14 oz) sweetened condensed milk
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup evaporated milk
- 1 tsp vanilla extract
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, prepare the chocolate cake mix by combining it with 1 1/4 cups of water, 1/2 cup of vegetable oil, and 3 large eggs. Mix thoroughly according to the package directions until the batter is smooth.
- Bake the Cake: Pour the prepared batter into the greased baking pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove the cake from the oven but leave it in the pan while still warm.
- Poke the Cake: Using the handle of a wooden spoon, poke holes evenly all over the warm cake’s surface. This allows the sweetened condensed milk to soak deep into the cake for maximum moisture and flavor.
- Add Sweetened Condensed Milk: Evenly pour the entire can of 14 oz sweetened condensed milk over the poked cake, gently allowing it to seep into the holes and coat the cake.
- Prepare the Coconut-Pecan Topping: In a medium saucepan, combine 1/2 cup butter, 1/2 cup brown sugar, 1/2 cup evaporated milk, and 1 tsp vanilla extract. Bring this mixture to a boil over medium heat, stirring constantly. Once boiling, remove from heat and stir in 1 cup shredded coconut and 1 cup chopped pecans until fully combined.
- Frost the Cake: While both the cake and topping are still warm, spread the coconut-pecan mixture evenly over the top of the cake. The warmth will help the topping to absorb slightly into the cake’s surface, enhancing flavor and texture.
- Cool and Serve: Allow the cake to cool completely in the pan at room temperature before slicing. This ensures the topping sets perfectly and the flavors meld beautifully. Serve and enjoy your irresistible German Chocolate Poke Cake.
Notes
- You can customize the seasonings in the topping to taste, such as adding a pinch of cinnamon for warmth or a splash of rum extract for depth.
- Make sure to use the cake while warm for poking and topping application to ensure proper absorption.
- Store leftover cake covered in the refrigerator for up to 3-4 days to maintain freshness.
- For added texture, consider toasting the pecans lightly before incorporating them into the topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: German Chocolate Cake, Poke Cake, Coconut Pecan Topping, Chocolate Dessert, Moist Chocolate Cake
