German Chocolate Poke Cake

Posted by by Lily G. 5 months Ago 35 Views

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:

  1. Preheat oven according to the cake mix instructions. Grease and flour a 9×13-inch baking pan.
  2. Prepare the German chocolate cake batter as instructed on the box. Bake the cake according to the package instructions.
  3. Once baked, remove the cake from the oven and let it cool for 10 minutes.

2. Poke and Soak:

  1. Using the handle of a wooden spoon, poke holes all over the cake while it’s still warm.
  2. Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
  3. Drizzle the caramel sauce evenly over the cake as well. Let the cake cool completely.

3. Make the Coconut Pecan Frosting:

  1. 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.
  2. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature.

4. Assemble the Cake:

  1. Spread the coconut pecan frosting evenly over the top of the cooled cake.
  2. 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:

  1. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
  2. 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