German Chocolate Poke Cake Recipe
Introduction
German Chocolate Poke Cake is a delightful twist on the classic dessert, combining moist chocolate cake with a rich, creamy coconut pecan topping. This easy-to-make cake offers a perfect balance of flavors and textures that will impress your family and friends.
Ingredients
- 1 box chocolate cake mix (plus ingredients called for on the box)
- 1 can sweetened condensed milk (14 oz)
- 1 jar coconut pecan frosting (about 7 oz)
Instructions
- Step 1: Bake the chocolate cake according to the package instructions in a 9×13-inch pan. Once baked, immediately poke holes all over the hot cake using the handle of a wooden spoon or a skewer.
- Step 2: Slowly pour the sweetened condensed milk evenly over the entire cake, allowing it to seep into the holes for extra moisture and sweetness.
- Step 3: Spread the coconut pecan frosting evenly over the top of the cake once the milk is absorbed and the cake has cooled slightly.
Tips & Variations
- For added richness, use homemade coconut pecan frosting instead of store-bought.
- Try adding chopped pecans on top for extra crunch and flavor.
- If you want a less sweet cake, consider using half the can of sweetened condensed milk.
Storage
Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor. Leftovers can be frozen, tightly wrapped, for up to 2 months; thaw in the refrigerator before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade cake instead of a mix?
Yes, you can bake your favorite chocolate cake recipe and follow the same poking and pouring steps to achieve the same delicious result.
What can I substitute for coconut pecan frosting?
If you prefer, you can use cream cheese frosting with toasted coconut and pecans mixed in for a similar flavor profile.
PrintGerman Chocolate Poke Cake Recipe
This German Chocolate Poke Cake is a decadent dessert combining the rich, moist texture of chocolate cake with a sweetened condensed milk soak and a luscious coconut pecan frosting. Perfect for celebrations or any time you crave a deliciously indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes plus chilling time
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate Cake
- 1 box chocolate cake mix (plus ingredients required on the box, usually eggs, oil, and water)
Soaking Milk
- 1 can (14 oz) sweetened condensed milk
Coconut Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare and bake the chocolate cake: Follow the instructions on the chocolate cake mix box to prepare the batter. Pour it into a greased 9×13 inch baking pan and bake at 350°F (175°C) for approximately 35-40 minutes, or until a toothpick inserted comes out clean.
- Poke holes in the warm cake: Using the handle of a wooden spoon or a similar utensil, poke holes all over the surface of the baked cake while it is still warm to allow the milk to soak in thoroughly.
- Pour sweetened condensed milk over cake: Slowly pour the entire can of sweetened condensed milk evenly over the cake, allowing it to seep into the holes for a moist and creamy texture. Let the cake cool completely.
- Make the coconut pecan frosting: In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened (about 12 minutes). Remove from heat, then stir in vanilla extract, shredded coconut, and chopped pecans. Let frosting cool to room temperature.
- Top the cake with frosting: Spread the cooled coconut pecan frosting evenly over the soaked cake. Chill the cake for at least 1 hour before serving to set the frosting and enhance flavors.
Notes
- For extra flavor, consider using homemade chocolate cake instead of a mix.
- Ensure the cake is warm when you poke the holes and pour the milk for best absorption.
- You can toast the coconut and pecans lightly before adding to the frosting for a deeper flavor.
- This cake keeps well refrigerated for 3-4 days.
- Serve slices with a dollop of whipped cream or vanilla ice cream for an indulgent experience.
Keywords: German Chocolate Poke Cake, poke cake, chocolate cake, coconut pecan frosting, dessert, easy cake recipe
