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Mouth-watering German Chocolate Poke Cake

A decadent German chocolate poke cake with layers of rich chocolate, coconut-pecan frosting, and a luscious caramel drizzle.

Ingredients

Scale

For the Crust:

  • 1 box chocolate cake mix
  • 1 1/4 cups water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 can sweetened condensed milk
  • 1 jar caramel sauce
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1/2 cup evaporated milk
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 3 egg yolks
  • 1 tsp vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. Prepare chocolate cake mix with water, oil, and eggs according to package instructions. Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
  3. While cake is still warm, poke holes all over the top using the handle of a wooden spoon. Pour sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
  4. Drizzle caramel sauce over the cake, then sprinkle with shredded coconut and chopped pecans.
  5. In a saucepan, combine evaporated milk, butter, sugar, egg yolks, and vanilla. Cook over medium heat, stirring constantly, until thickened (about 12 minutes). Remove from heat and stir in remaining coconut and pecans.
  6. Spread the coconut-pecan frosting evenly over the cooled cake. Refrigerate for at least 2 hours before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett