German Chocolate Poke Cake
A rich, indulgent dessert featuring a moist chocolate cake soaked in sweetened condensed milk and caramel sauce, topped with a creamy coconut-pecan mixture.
Ingredients
For the Cake
- 1 box chocolate cake mix (prepare with eggs, oil, and water as listed on the box)
- 1 cup sweetened condensed milk
- 1 cup caramel sauce
For the Coconut-Pecan Topping
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 2 large egg yolks
- 3/4 cup sweetened shredded coconut
- 3/4 cup chopped pecans
- 1/2 teaspoon vanilla extract
Optional Garnish
- Chocolate shavings or mini chocolate chips
- Extra caramel drizzle
Instructions
Preparation
- Start by preheating your oven according to the directions on the chocolate cake mix box.
- Prepare the cake batter as instructed and pour it into a greased 9×13-inch baking pan.
- Bake until a toothpick inserted in the center comes out clean. Once baked, let the cake cool for about 10 minutes.
Poking and Soaking
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top of the cake.
- Slowly pour the sweetened condensed milk over the cake, followed by the caramel sauce. Allow the cake to absorb the liquids completely, then let it cool to room temperature.
Coconut-Pecan Topping
- To prepare the coconut-pecan topping, combine the evaporated milk, granulated sugar, butter, and egg yolks in a medium saucepan.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 5 to 7 minutes).
- Remove the saucepan from the heat, then stir in the shredded coconut, chopped pecans, and vanilla extract. Let the topping cool slightly before spreading.
Assembly
- Once the cake has cooled completely, spread the coconut-pecan topping evenly over the surface.
- For extra indulgence, sprinkle chocolate shavings or mini chocolate chips on top and drizzle with additional caramel sauce if desired.
- Place the cake in the refrigerator for at least one hour before slicing to help the flavors blend.
Notes
Poke the holes while the cake is still warm for better absorption. Stir the topping constantly while cooking to prevent scrambling the egg yolks. Chill the cake before serving for best texture and flavor. Store leftovers in the refrigerator to keep the cake moist and fresh.