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Extra-Decadent German Chocolate Poke Cake

Close-up of a moist slice of german chocolate poke cake showing a rich chocolate base and thick coconut-pecan topping.
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Make this incredibly moist chocolate poke cake infused with a sweet milk soak and topped with traditional coconut-pecan frosting. This easy dessert is perfect for sharing.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix
  • Ingredients called for on cake mix box (eggs, oil, water)
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans, toasted
  • 1 cup shredded sweetened coconut
  • 1 cup powdered sugar
  • 1/2 cup butter, softened
  • 1/4 cup milk
  • 1/2 cup evaporated milk
  • 1 egg yolk
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar (for topping)

Instructions

  1. Prepare the chocolate cake according to the box directions for a 9×13 inch pan. Bake until a toothpick inserted comes out clean. Let the cake cool in the pan for 15 minutes.
  2. While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the top of the cake, spacing them about 1 inch apart.
  3. In a medium bowl, whisk together the sweetened condensed milk, 12 oz evaporated milk, and vanilla extract. Pour this mixture slowly and evenly over the entire surface of the warm cake, allowing it to soak into the holes. Let the cake cool completely at room temperature.
  4. Prepare the coconut-pecan frosting: In a saucepan over medium heat, combine the softened butter, 1/2 cup evaporated milk, egg yolk, and salt. Whisk constantly until the mixture thickens slightly, about 5 to 7 minutes. Do not boil.
  5. Remove the frosting mixture from the heat. Stir in the shredded coconut and toasted pecans. Let the frosting cool slightly until it is spreadable.
  6. Prepare the whipped topping: Beat the heavy whipping cream and 1/4 cup powdered sugar together until stiff peaks form.
  7. Once the cake is completely cool, spread the coconut-pecan frosting evenly over the top.
  8. Spread the prepared whipped topping over the pecan layer. Sprinkle with extra toasted pecans if desired.
  9. Chill the cake for at least 2 hours before serving to allow the flavors to set.

Notes

  • For an extra gooey chocolate cake experience, you can use a mix of sweetened condensed milk and cream of coconut for the soak.
  • Toast your pecans lightly in a dry skillet over medium heat for 3-5 minutes until fragrant before chopping and using them.
  • This is a great make ahead German chocolate dessert; it tastes better after chilling overnight.

Nutrition

Find it online: https://cookincorner.com/german-chocolate-poke-cake-recipe/