This rich and indulgent German Chocolate Poke Cake features a moist chocolate cake soaked with sweet caramel sauce and topped with a creamy coconut pecan frosting. A decadent dessert that’s easy to make and perfect for any occasion!
Ingredients
For the Cake:
- 1 box (15.25 oz) German chocolate cake mix (plus ingredients listed on the box)
- 1 cup sweetened condensed milk
- 1 cup caramel sauce
For the Coconut Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, beaten
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Optional Toppings:
- 1 cup whipped topping or whipped cream
- ½ cup chocolate chips
- Extra caramel drizzle
Instructions
1. Prepare the Cake:
- Preheat oven according to the cake mix instructions. Grease and flour a 9×13-inch baking pan.
- Prepare the German chocolate cake batter as instructed on the box. Bake the cake according to the package instructions.
- Once baked, remove the cake from the oven and let it cool for 10 minutes.
2. Poke and Soak:
- Using the handle of a wooden spoon, poke holes all over the cake while it’s still warm.
- Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
- Drizzle the caramel sauce evenly over the cake as well. Let the cake cool completely.
3. Make the Coconut Pecan Frosting:
- In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens, about 8–10 minutes.
- Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature.
4. Assemble the Cake:
- Spread the coconut pecan frosting evenly over the top of the cooled cake.
- Optional: Top with whipped topping or whipped cream, sprinkle with chocolate chips, and drizzle with extra caramel sauce for added flavor and texture.
5. Chill and Serve:
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
- Slice and enjoy!
Tips and Notes
- Storage: Cover the cake and store it in the refrigerator for up to 5 days.
- Freezing Instructions: Freeze unfrosted cake for up to 3 months. Thaw in the refrigerator, then add the frosting and toppings.
- Customizations: Use dark chocolate chips or chopped nuts for a twist on the classic flavor profile.
Nutrition (Per Serving, Serves 12):
- Calories: 450
- Carbohydrates: 58g
- Protein: 5g
- Fat: 22g
- Sugar: 42g
- Sodium: 320mg
Leave a Reply