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Indulge in This Decadent German Chocolate Poke Cake
Alyssa

Decadent German Chocolate Poke Cake

Savor decadent German chocolate poke cake—rich, moist, and topped with coconut pecan frosting. A perfect treat for any occasion.
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Ingredients Method

Ingredients
  

  • 1 box German chocolate cake mix: This forms the base of the cake providing a chocolatey flavor and moisture.
  • 1 1/3 cups water: Adds the necessary liquid to the cake mix ensuring the cake remains moist.
  • 1/2 cup vegetable oil: Contributes to the cake’s tenderness and richness.
  • 3 large eggs: Provides structure and stability helping the cake rise and hold its shape.
  • 1 can 14 oz sweetened condensed milk: Creates a creamy, sweet filling that seeps into the cake, enhancing its moisture and taste.
  • 1 jar 12 oz caramel topping: Adds a rich, sweet layer that complements the chocolate beautifully.
  • 1 cup chopped pecans: Introduces a crunchy texture that pairs well with the creamy topping.
  • 1 cup sweetened shredded coconut: Offers a chewy consistency and enhances flavor complexity.
  • 1 can 12 oz evaporated milk: Key for making the rich sauce that’s spread over the cake.
  • 1/2 cup granulated sugar: Adds sweetness to the topping balancing the richness of the other ingredients.
  • 1/2 cup light brown sugar: Provides a deeper more caramel-like sweetness to the sauce.
  • 1/2 cup unsalted butter: Essential for richness and helps in thickening the sauce during cooking.
  • 3 large egg yolks lightly beaten: Acts as a thickening agent in the topping, ensuring a luxurious texture.
  • 1 tsp vanilla extract: Enhances overall flavor and adds warmth to the dessert.
  • 1 1/2 cups semi-sweet chocolate chips: Crown the dessert with their melting chocolatey goodness adding a rich finish.

Method
 

  1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it well to prevent sticking.
  2. Prepare the cake batter: In a large mixing bowl, combine the box of German chocolate cake mix, 1 1/3 cups of water, 1/2 cup of vegetable oil, and 3 large eggs. Mix on medium speed for about 2 minutes until the batter is smooth and well combined.
  3. Bake the cake: Pour the batter into your prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the cake to cool for about 10 minutes.
  4. Poke the cake: After cooling, use the handle of a wooden spoon to poke holes evenly across the cake. Ensure the holes are about 1 inch apart. This allows the filling to seep in.
  5. Add the filling: In a bowl, mix together the 1 can of sweetened condensed milk and 1 jar of caramel topping. Pour this mixture over the cake, ensuring it fills all the holes and coats the surface.
  6. Prepare the topping: In a medium saucepan, combine 1 can of evaporated milk, 1/2 cup of granulated sugar, 1/2 cup of light brown sugar, 1/2 cup of unsalted butter, and the 3 large lightly beaten egg yolks. Cook over medium heat, stirring continuously. Allow the mixture to thicken for 10-12 minutes.
  7. Add flavors and elements: Once thickened, remove from heat. Stir in 1 tsp of vanilla extract, 1 cup of chopped pecans, and 1 cup of sweetened shredded coconut until well mixed.
  8. Top the cake: Evenly spread this coconut-pecan topping over the cake while it is still warm. The heat will help it adhere beautifully.
  9. Add the chocolate chips: Sprinkle 1 1/2 cups of semi-sweet chocolate chips over the warm topping. Let them sit for a few minutes to melt, then spread them evenly across the cake for a luscious finish.
  10. Cool and serve: Allow the cake to cool completely before cutting into it. This ensures the layers set well and enhances the flavor.