Description

This Irresistible German Chocolate Poke Cake combines the convenience of a chocolate cake mix with a rich and gooey coconut-pecan topping. After baking a moist chocolate cake, holes are poked all over the warm cake to allow sweetened condensed milk to seep in, infusing every bite with luscious sweetness. The decadent coconut and pecan frosting is made by boiling butter, brown sugar, evaporated milk, and vanilla, then stirred with shredded coconut and chopped pecans, all spread warm over the cake to create a delightful texture and flavor contrast. Chilling the cake ensures the topping sets perfectly, making this dessert a crowd-pleaser for any occasion.

Ingredients

Scale

For the Crust:

1 box chocolate cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 large eggs

For the Topping:

1 can (14 oz) sweetened condensed milk
1 cup shredded coconut
1 cup chopped pecans
1/2 cup butter
1/2 cup brown sugar
1/2 cup evaporated milk
1 tsp vanilla extract

Instructions

Prepare the Crust: Preheat your oven to 350°F and grease a 9×13-inch baking pan thoroughly to prevent sticking. In a large bowl, prepare the chocolate cake mix by combining it with 1 1/4 cups of water, 1/2 cup vegetable oil, and 3 large eggs, mixing according to the package directions until smooth. Pour the batter evenly into the prepared pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Poke the Cake: When the cake is still warm out of the oven, use the handle of a wooden spoon to poke deep holes all over the surface. This allows the sweetened condensed milk to soak into the cake for added moisture and flavor.
Add Sweetened Condensed Milk: Evenly pour one 14-ounce can of sweetened condensed milk over the entire cake, ensuring it seeps into the holes created in the previous step.
Prepare the Coconut-Pecan Topping: In a medium saucepan, combine 1/2 cup butter, 1/2 cup brown sugar, 1/2 cup evaporated milk, and 1 teaspoon vanilla extract. Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, reduce heat and continue cooking until slightly thickened, then remove from heat.
Mix in Coconut and Pecans: Stir 1 cup shredded coconut and 1 cup chopped pecans into the slightly cooled butter mixture until evenly combined.
Frost the Cake: Spread the warm coconut-pecan mixture evenly over the top of the cake, smoothing it out to cover all areas while both the cake and topping are still warm for better absorption and texture.
Chill the Cake: Allow the cake to cool completely at room temperature, then refrigerate for at least 2 hours or preferably overnight. Chilling helps the topping set firmly and enables the flavors to meld beautifully.

Notes

You can customize the coconut and pecan quantities according to your taste preferences.
For a quicker option, use a boxed chocolate cake mix and save time by using store-bought caramel sauce instead of making the topping from scratch.
Make sure to poke deep and frequent holes in the cake so the condensed milk soaks in thoroughly, preventing a dry cake.
Avoid overbaking to keep the cake moist; check with a toothpick around the 30-minute mark.
Chilling the cake overnight is ideal; if short on time, freezing the cake for an hour can also help set the topping.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: German-American

Keywords: German chocolate poke cake, coconut pecan topping, chocolate cake, sweetened condensed milk, easy poke cake dessert