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German Chocolate Poke Cake

A delightful and easy-to-make chocolate cake infused with a creamy coconut-pecan frosting, perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box chocolate cake mix (plus ingredients called for on the box) Use any brand of your choice.
For the Filling
  • 1 cup sweetened condensed milk Regular or low-fat can be used.
  • ½ cup chocolate syrup
For the Frosting
  • 1 cup shredded coconut Sweetened or unsweetened, based on preference.
  • 1 cup chopped pecans
  • 1 cup evaporated milk Not to be confused with sweetened condensed milk.
  • ½ cup sugar
  • ½ cup unsalted butter Melted.
  • 3 large egg yolks Beaten.
  • 1 teaspoon vanilla extract

Method
 

Bake the Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9"×13" baking dish.
  2. Mix the chocolate cake batter according to the box directions and pour it into the prepared pan.
  3. Bake for 30-35 minutes or until a toothpick comes out clean. Let it cool for about 10 minutes.
Poke the Cake
  1. Once your cake has cooled slightly, poke holes all over the top with a fork to allow the filling to seep in.
Add the Filling
  1. In a small bowl, mix together the sweetened condensed milk and chocolate syrup.
  2. Pour the mixture over the poked cake and let it sit at room temperature for 30 minutes to absorb.
Prepare the Frosting
  1. In a saucepan, combine coconut, pecans, evaporated milk, sugar, butter, egg yolks, and vanilla extract.
  2. Cook over medium heat, stirring constantly until the mixture thickens (about 10-12 minutes).
Frost the Cake
  1. Spread the frosting generously over the cooled cake.
  2. Refrigerate the cake for a while before slicing for the best flavor.

Notes

Poke gently to avoid making too many holes in the cake. Making the cake a day ahead can improve the flavor.