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Irresistible German Chocolate Poke Cake Recipe

★★★★★

4.5 from 50 reviews
  • Author: Marina
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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