Description
This Irresistible German Chocolate Poke Cake is a moist chocolate cake soaked in sweetened condensed milk and caramel, topped with a rich coconut-pecan frosting. Every bite is gooey, nutty, and packed with flavor — a perfect make-ahead dessert! Keyword: German Chocolate Poke Cake
Ingredients
For the Cake:
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1 box (15.25 oz) chocolate cake mix (or homemade chocolate cake)
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Ingredients to prepare the cake (usually water, oil, and eggs as listed on the box)
For the Poke Filling:
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1 can (14 oz) sweetened condensed milk
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1/2 cup caramel sauce (or dulce de leche)
For the Topping:
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1/2 cup (1 stick) unsalted butter
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1 cup sweetened shredded coconut
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1 cup chopped pecans
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1 tsp vanilla extract
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2 cups powdered sugar
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1/4 cup milk
Instructions
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Bake the Cake:
Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
Prepare chocolate cake according to box directions or your own recipe. Bake as instructed, usually 30–35 minutes. -
Poke the Cake:
Cool slightly (5–10 minutes). Use the handle of a spoon or fork to poke holes all over the top of the cake, about 1 inch apart. -
Add Filling:
Mix sweetened condensed milk and caramel sauce until smooth. Pour over warm cake, letting it soak into the holes. Let sit for 30 minutes. -
Make the Topping:
In a saucepan, melt butter. Add coconut and pecans. Cook 2–3 minutes until toasted.
Remove from heat, stir in vanilla, powdered sugar, and milk. Mix until creamy. -
Finish & Chill:
Spread topping over the entire cake. Chill for at least 1 hour or overnight before serving.
Notes
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For added richness, use dulce de leche instead of caramel sauce.
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Toast the pecans and coconut separately for deeper flavor.
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Store leftovers covered in the refrigerator for up to 5 days.