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German Chocolate Poke Cake

A delicious German Chocolate Poke Cake that combines layers of chocolate cake with a rich coconut-pecan frosting. Perfect for any occasion!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box German chocolate cake mix Ingredients required on the box (typically water, oil, and eggs)
For the Filling
  • 1 cup sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
For the Coconut-Pecan Frosting
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1 cup evaporated milk
  • 1/2 cup sugar
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 3 large egg yolks

Method
 

Baking the Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. Prepare the cake mix according to the package's instructions, adding the eggs, water, and oil.
  3. Pour the mixture into the prepared pan and bake for about 30-35 minutes.
Poking and Filling
  1. Once the cake has cooled for 10-15 minutes, poke holes all over the top with a round object.
  2. In a microwave-safe bowl, combine sweetened condensed milk and semi-sweet chocolate chips. Heat until smooth.
  3. Pour the chocolate mixture into the holes of the cake.
Making the Frosting
  1. In a saucepan, mix evaporated milk, sugar, butter, and egg yolks over medium heat, stirring continuously until thickened.
  2. Remove from heat and stir in coconut, pecans, and vanilla extract. Let cool.
Frosting the Cake
  1. Spread the cooled frosting generously over the poke cake.
Chilling
  1. Refrigerate the cake for at least a couple of hours (or overnight) for the best flavor.

Notes

Feel free to experiment with different types of fillings or toppings. Store any leftovers in an airtight container in the fridge.