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The Ultimate Moist German Chocolate Poke Cake (Easy Recipe)

A decadent slice of german chocolate poke cake topped with whipped cream, toasted coconut, and pecans.
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Make this decadent German Chocolate Poke Cake for an unbelievably moist dessert. This easy recipe infuses a rich chocolate cake with a sweet soak and tops it with classic coconut-pecan frosting, making it a crowd-pleasing potluck cake.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix
  • Ingredients listed on cake mix box (eggs, oil, water)
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup caramel sauce (store-bought or homemade)
  • 1 cup boiling water
  • 1 package (3.4 oz) instant vanilla or chocolate pudding mix
  • 1 cup cold milk
  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup evaporated milk
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar

Instructions

  1. Prepare the cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Prepare the chocolate cake mix according to the package directions, using the specified eggs, oil, and water. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes.
  2. Poke the cake: While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the surface of the cake, about 1 inch apart. Do not poke all the way to the bottom, just deep into the cake.
  3. Prepare the soak: In a medium bowl, whisk together the sweetened condensed milk, caramel sauce, and boiling water until fully combined. Slowly pour this mixture evenly over the entire surface of the warm cake, allowing the liquid to seep into the holes. Let the cake cool completely at room temperature, then cover and chill for at least 2 hours, or preferably overnight, to allow the moisture to absorb.
  4. Make the pudding layer: In a bowl, whisk together the instant pudding mix, 1 cup cold milk, coconut, and pecans until the mixture thickens slightly. Spread this mixture evenly over the chilled, soaked cake.
  5. Prepare the coconut-pecan frosting: In a saucepan, combine the softened butter, brown sugar, evaporated milk, egg yolks, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5 to 7 minutes. Remove from heat and stir in the chocolate chips until melted and smooth. Let the frosting cool for about 10 minutes. Gently fold in the cooled coconut-pecan mixture. Spread the frosting evenly over the pudding layer.
  6. Make the topping: In a separate bowl, beat the chilled heavy whipping cream and powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the coconut-pecan frosting.
  7. Chill before serving: Refrigerate the German Chocolate Poke Cake for at least 1 hour before slicing and serving for the best texture and flavor.

Notes

  • For an extra decadent cake, substitute the caramel sauce in the soak with an equal amount of melted milk chocolate.
  • Toasted pecans add more flavor to the coconut-pecan frosting; toast them lightly in a dry skillet before chopping.
  • This cake tastes best when made a day ahead, as the sweetened condensed milk soak fully penetrates the chocolate cake layers.

Nutrition

Find it online: https://cookingbyfelix.com/german-chocolate-poke-cake-recipe/