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Irresistible German Chocolate Poke Cake Recipe

Irresistible German Chocolate Poke Cake Recipe
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The Irresistible German Chocolate Poke Cake is a decadently rich and moist dessert combining chocolate cake layers soaked with a luscious coconut-caramel sauce and topped with classic German chocolate frosting. Perfect for celebrations or casual treats, this easy-to-make poke cake delivers gooey, nutty, and tropical flavors in every bite.

Ingredients

Scale

Chocolate Cake Base

  • 1 box chocolate cake mix (or homemade chocolate cake batter)
  • Eggs (as required by cake mix or recipe)
  • Oil (as required by cake mix or recipe)
  • Vanilla extract (as required by cake mix or recipe)

Coconut-Caramel Sauce

  • 1 can evaporated milk (about 12 fl oz) or coconut milk
  • 1 can sweetened condensed milk (about 14 oz)
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1/2 cup (1 stick) unsalted butter

German Chocolate Frosting

  • 4 large egg yolks
  • 1 can evaporated milk (about 12 fl oz)
  • 1 1/4 cups granulated sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup chopped pecans

Instructions

  1. Prepare the Chocolate Cake: Mix the chocolate cake batter following package instructions or your favorite homemade recipe. Pour the batter evenly into a greased 9×13-inch baking pan. Bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted comes out mostly clean. Allow the cake to cool slightly before poking.
  2. Poke the Cake: Using the handle end of a wooden spoon or skewer, poke holes about 1 inch apart all over the warm cake surface. This allows the coconut-caramel sauce to seep deeply into the cake, enhancing its moisture and flavor.
  3. Make the Coconut-Caramel Sauce: In a saucepan, combine evaporated milk or coconut milk, sweetened condensed milk, shredded coconut, chopped pecans, and butter. Heat gently over low heat, stirring constantly for about 8-10 minutes until the mixture thickens and becomes luscious. Pour the sauce evenly over the poked cake, ensuring it seeps into every hole.
  4. Prepare the Frosting: While the cake soaks, whisk egg yolks, evaporated milk, sugar, and butter in a heatproof bowl over simmering water until thickened. Remove from heat, then stir in vanilla extract, shredded coconut, and pecans. Spread the gooey frosting generously over the cooled cake.
  5. Chill and Serve: Refrigerate the cake for at least 2 hours to set the sauce and frosting. This resting period intensifies the flavors and makes slicing easier. Serve chilled, optionally garnished with toasted pecans, shredded coconut, or chocolate curls.

Notes

  • Use a quality chocolate cake mix or trusted homemade recipe for best flavor and moistness.
  • Do not overbake the cake; remove from oven when a toothpick comes out with moist crumbs to ensure it soaks well.
  • Poke holes evenly in a grid pattern for uniform sauce distribution throughout the cake.
  • Stir coconut-caramel sauce continuously on low heat to prevent lumps or burning.
  • Allow cake to cool slightly before poking to prevent crumbling.
  • Store leftovers tightly covered in refrigerator for up to 4 days.
  • Freeze individual slices wrapped well; thaw overnight in refrigerator before serving.
  • Reheat slices in microwave for 10-15 seconds if preferred warm.

Nutrition

Keywords: German Chocolate Poke Cake, Coconut Caramel Cake, Chocolate Poke Cake, German Chocolate Frosting, Easy Chocolate Dessert, Coconut Pecan Cake

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