Description

This German Chocolate Poke Cake is a rich and indulgent dessert with a moist chocolate base, sweet caramel filling, and a classic coconut-pecan frosting. Topped with chocolate drizzle, it’s the perfect treat for any occasion!

Ingredients

Scale

For the Cake Base:

1 box German chocolate cake mix (prepared as directed)

For the Poke Filling:

1 can (14 oz) sweetened condensed milk
½ cup caramel sauce

For the Coconut-Pecan Frosting:

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter
1 ½ cups shredded coconut
1 cup chopped pecans
1 tsp vanilla extract

For the Chocolate Drizzle (Optional):

½ cup semi-sweet chocolate chips
1 tbsp vegetable oil

For Garnish (Optional):

Extra chopped pecans
Toasted coconut flakes

Instructions

Bake the Cake:
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare and bake the German chocolate cake as directed. Cool for 10 minutes.
Poke and Fill:
- Poke holes in the cake using the back of a wooden spoon.
- Pour sweetened condensed milk and caramel sauce evenly over the cake.
- Refrigerate for 2 hours to soak.
Make the Frosting:
- In a saucepan, combine evaporated milk, sugar, egg yolks, and butter over medium heat.
- Stir until thickened (8-10 minutes), then fold in coconut, pecans, and vanilla.
- Let cool slightly before spreading over the cake.
Add Chocolate Drizzle (Optional):
- Melt chocolate chips with vegetable oil, then drizzle over the cake.
Chill & Serve:
- Refrigerate for 1 hour, then garnish with extra pecans or toasted coconut.
- Slice and enjoy!

Notes

For extra crunch, toast pecans before adding.
For a richer taste, use homemade caramel sauce.
To prevent dryness, cover the cake while chilling.

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