German Chocolate Poke Cake a twist on the classic German chocolate cake with gooey filling seeping into every bite. Moist, chocolatey, and topped with a luscious coconut-pecan topping, it’s a guaranteed crowd-pleaser.
🍫 German Chocolate Poke Cake
Ingredients:
For the cake:
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1 box German chocolate cake mix (plus ingredients on box: eggs, oil, water)
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1 can (14 oz) sweetened condensed milk
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1 jar (12 oz) caramel or dulce de leche sauce (or homemade)
For the coconut-pecan topping:
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1 can (12 oz) evaporated milk
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1/2 cup (1 stick) unsalted butter
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1 cup granulated sugar
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3 large egg yolks, lightly beaten
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1 1/2 cups sweetened shredded coconut
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1 cup chopped pecans
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1 tsp vanilla extract
Optional toppings:
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Chocolate ganache drizzle or chocolate chips
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Extra pecans or toasted coconut
Instructions:
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Bake the cake:
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Preheat oven to 350°F (175°C).
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Prepare the German chocolate cake according to the package directions in a 9×13-inch pan.
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While the cake is still warm, poke holes all over the top using the handle of a wooden spoon or a skewer.
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Pour in the filling:
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Mix together sweetened condensed milk and caramel sauce.
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Slowly pour the mixture over the cake, letting it soak into the holes. Cool completely before topping.
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Make the coconut-pecan topping:
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In a saucepan, combine evaporated milk, butter, sugar, and egg yolks.
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Cook over medium heat, stirring constantly until thickened (about 10–12 minutes).
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Remove from heat. Stir in coconut, pecans, and vanilla. Let cool slightly.
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Top the cake:
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Spread the coconut-pecan mixture evenly over the cooled, soaked cake.
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Optional: Drizzle with chocolate ganache or sprinkle chocolate chips for extra richness.
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Chill & serve:
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Refrigerate for at least 2 hours before serving for best texture and flavor.
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🍰 Tips:
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Use dulce de leche for an ultra-decadent version.
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Toast the coconut and pecans beforehand for extra depth of flavor.
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This cake is even better the next day once the flavors meld together.