German Chocolate Poke Cake

Ultimate German Chocolate Poke Cake

This cake uses the “poke” method to soak a chocolate cake with a rich caramel-coconut sauce, then tops it with the classic frosting and more toppings.

Prep Time: 20 mins | Bake Time: 30-35 mins | Cool/Set Time: 2 hours | Servings: 15

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Ingredients

For the Cake:

• 1 box (15.25 oz) devil’s food cake mix, plus ingredients listed on box (typically eggs, oil, water)
• Optional Boost: Substitute the water called for on the box with brewed coffee or milk for a richer flavor.

For the Poke Filling/Sauce:

• 1 (12 oz) jar of caramel sauce or ice cream topping (or homemade)
• 1 (14 oz) can sweetened condensed milk
• 1 cup toasted sweetened coconut flakes
• ½ cup chopped pecans

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, lightly beaten
• ½ cup (1 stick) unsalted butter
• 1 tsp vanilla extract
• 1 ⅓ cups sweetened coconut flakes
• 1 cup chopped pecans, toasted

For Garnish (Optional):

• Additional toasted coconut & pecans
• Chocolate shavings

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Instructions

1. Bake the Cake:

• Preheat oven to temperature specified on cake mix box (usually 350°F/175°C). Grease a 9×13-inch baking dish.
• Prepare cake batter according to package directions, using coffee/milk for extra richness if desired. Pour into prepared pan and bake as directed, until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for about 15-20 minutes. Do not remove from pan.

2. Poke & Soak:

• Using the handle of a wooden spoon or a chopstick, poke holes all over the warm cake, about 1-inch apart. Push down about ¾ of the way into the cake.
• In a medium bowl, mix the caramel sauce and sweetened condensed milk until well combined. Slowly pour this mixture evenly over the entire cake, aiming to fill the holes.
• Sprinkle the 1 cup of coconut and ½ cup pecans evenly over the top, gently pressing them down. This will start to soak in as well.
• Allow the cake to cool completely at room temperature, then cover and refrigerate for at least 1 hour to let the sauce set.

3. Make the Frosting (The Classic Part):

• In a medium saucepan, whisk together evaporated milk, sugar, egg yolks, and butter.
• Cook over medium heat, stirring constantly, until the mixture thickens and becomes a golden caramel color (about 10-12 minutes). It should coat the back of a spoon. Do not boil rapidly.
• Remove from heat. Stir in vanilla, then fold in the 1 ⅓ cups coconut and 1 cup toasted pecans.
• Let the frosting cool completely, stirring occasionally, until it’s thick and spreadable (about 30-45 minutes).

4. Frost & Serve:

• Spread the cooled coconut-pecan frosting evenly over the chilled cake.
• Garnish with extra toasted coconut and pecans or chocolate shavings if desired.
• For best results, refrigerate for another hour before serving. This allows everything to set perfectly.
• Store covered in the refrigerator for up to 5 days.

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Pro Tips & Variations:

• Toasting is Key: Toasting the coconut and pecans for the frosting (and garnish) is non-negotiable for the deepest, nuttiest flavor. Spread on a baking sheet and bake at 350°F for 5-8 minutes, watching closely.
• The “Poke” Tool: The end of a wooden spoon is perfect. Don’t make the holes too big or too close together, or the cake may fall apart.
• Go Homemade: Use your favorite homemade chocolate cake recipe in a 9×13 pan instead of a box mix.
• Shortcut Frosting: In a pinch, you can use 2 cans of store-bought German Chocolate Cake Frosting (the coconut-pecan kind). Warm it slightly to make it spreadable.
• Adult Version: Add 2 tablespoons of bourbon or dark rum to the sweetened condensed milk mixture.
• Make it a “Coconut Cream Poke Cake”: Substitute the caramel sauce with a can of coconut cream for an even more pronounced coconut flavor.