German Chocolate Poke Cake

Certainly. Below is a formal, step-by-step recipe for a German Chocolate Poke Cake — a rich, moist chocolate cake infused with sweetened condensed milk and topped with a traditional coconut-pecan frosting. This dessert combines the convenience of a poke cake with the indulgence of German chocolate flavors.

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German Chocolate Poke Cake

Servings: 12–16

Prep Time: 25 minutes

Bake Time: 30–35 minutes

Chill Time: 1–2 hours (recommended)

Total Time: About 2.5 hours

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Ingredients

For the Cake:

• 1 box German chocolate cake mix

• Ingredients listed on the box (usually eggs, oil, and water)

• 1 can (14 oz / 400 g) sweetened condensed milk

• 1 jar (12 oz / 340 g) caramel sauce or topping (optional, for added richness)

For the Coconut-Pecan Topping:

• 1/2 cup (115 g) unsalted butter

• 1 can (12 oz / 354 ml) evaporated milk

• 1 cup (200 g) granulated sugar

• 3 large egg yolks, lightly beaten

• 1 ½ cups (120 g) sweetened shredded coconut

• 1 cup (110 g) chopped pecans

• 1 teaspoon vanilla extract

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Instructions

1. Bake the Cake:

1. Preheat oven to 175°C (350°F).

2. Grease a 9×13 inch baking pan.

3. Prepare the cake mix according to package directions.

4. Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

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2. Poke and Soak:

1. Let the cake cool for 5–10 minutes after baking.

2. Using the handle of a wooden spoon or a skewer, poke holes all over the cake — about 1 inch apart.

3. Slowly pour the sweetened condensed milk over the cake, letting it soak into the holes.

4. Optional: Drizzle caramel sauce evenly over the top as well for extra sweetness.

5. Allow cake to cool completely before adding the topping. Chill in the refrigerator for best results.

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3. Make the Coconut-Pecan Topping:

1. In a medium saucepan, combine butter, evaporated milk, sugar, and egg yolks.

2. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon — about 10–12 minutes.

3. Remove from heat and stir in coconut, pecans, and vanilla extract.

4. Let cool slightly before spreading over the cake.

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4. Assemble and Chill:

1. Spread the cooled coconut-pecan mixture evenly over the top of the cake.

2. Refrigerate for at least 1–2 hours to set and allow flavors to meld.

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Serving Suggestions:

• Serve chilled or at room temperature.

• Optional: Garnish with additional pecans or a drizzle of melted chocolate.

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Storage:

• Refrigerate covered for up to 5 days.

• Best served within 2–3 days for peak texture.

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Would you like a from-scratch chocolate cake base, or a cupcake variation of this recipe?