German Chocolate Poke Cake

Overhead pic of the cake pan with the cake inside of it

German Chocolate Poke Cake has all the classic flavors of german chocolate cake, but in a delicious poke cake recipe! Complete with that iconic German chocolate frosting - a sweet coconut pecan frosting - it's loaded with rich chocolate flavor and the perfect blend of textures. This is one for all the coconut + chocolate lovers!

Course Cake, Dessert

Cuisine American

Keyword german chocolate poke cake

Prep Time 25

Cook Time 30

Chill Time 30

Total Time 1 25

Servings

Calories 550kcal

Author Jessica - Together as Family

Equipment

9x13 Cake Pan

Ingredients

German Chocolate Poke Cake

1 box (13.25 oz) German Chocolate cake mix
3 large eggs
1 cup water (or use whole milk for a richer cake)
1/2 cup vegetable oil
1 can (14 oz) sweetened condensed milk
1/2 cup caramel syrup or sauce

Coconut Pecan Frosting

1 can (14 oz) sweetened condensed milk
12 tablespoons unsalted butter
4 large egg yolks (discard the egg whites)
1 cup light brown sugar
1 bag (7 oz) sweetened coconut flakes
1½ cups chopped pecans
2 teaspoons vanilla extract

Instructions

Preheat the oven to 350℉. Spray a 9x13-inch cake pan with nonstick spray or line it with parchment paper if wanted.
In a large bowl, using an electric mixer, add the German chocolate cake mix (dry, unprepared mix), large eggs, water, and oil. Beat on medium speed until it's thoroughly combined. Pour the cake batter into the prepared pan.
1 box (13.25 oz) German Chocolate cake mix, 3 large eggs, 1 cup water, 1/2 cup vegetable oil
Bake for 28-33 minutes or until a toothpick inserted into the center of the cake comes out clean.
Immediately after it comes out of the oven, use the end of the handle of a wooden spoon to poke holes, half an inch apart, all over the cake.
^{*Tips : Poke even rows of holes rather than poking them all over randomly. Only poke the holes about 3/4 to the bottom, you want the filling to soak into the holes not soak out the bottom of the cake.}
In a small mixing bowl, stir together 1 can of sweetened condensed milk and the caramel sauce. Pour this mixture over the cake, ensuring you fill all of the holes with the sauce. Spread out any remaining over top the cake.
^{*Let the cake sit at room temperature, to cool slightly, while you prepare the frosting.}
1 can (14 oz) sweetened condensed milk, 1/2 cup caramel syrup or sauce
In a saucepan, over medium heat, add the can of sweetened condensed milk, butter, egg yolks, and light brown sugar. Cook until the mixture is thick and bubbly, about 8-10 minutes, while stirring it frequently to prevent the mixture from burning.
12 tablespoons unsalted butter, 4 large egg yolks, 1 cup light brown sugar, 1 can (14 oz) sweetened condensed milk
Remove the saucepan from the heat and immediately stir in the shredded coconut, chopped pecans, and vanilla extract until well combined.
1 bag (7 oz) sweetened coconut flakes, 1½ cups chopped pecans, 2 teaspoons vanilla extract
Spread the coconut pecan frosting over the top of the cake in an even layer. Cover the cake with a lid or plastic wrap, and place it inside the fridge for at least 30 minutes to allow the frosting to set and chill.
Cut into slices and serve!

Notes

Nutrition