German Chocolate Poke Cake

Instructions

Step 1: Bake the Cake

• Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
• Prepare cake mix according to package directions. Pour batter into prepared dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 2: Poke the Cake

• Let cake cool for 10-15 minutes.
• Use a wooden spoon handle to poke holes about 1 inch apart across the cake’s surface.
• Pour sweetened condensed milk evenly over the cake, letting it soak into the holes.

Step 3: Prepare the Coconut-Pecan Topping

• In a medium saucepan over medium heat, combine butter, evaporated milk, sugar, and egg yolks.
• Cook, stirring constantly, until thickened (about 8-10 minutes).
• Remove from heat; stir in vanilla, coconut, and pecans.
• Cool for 5-10 minutes before spreading evenly over the cake.

Step 4: Garnish and Serve

• Drizzle with melted chocolate (optional); sprinkle with extra pecans and coconut.
• Cool completely before slicing and serving.

Tips & Notes

• Poke the warm cake for easier soaking.
• Stir the topping constantly to prevent scrambling the yolks.
• Chill for at least 1 hour for best flavor and texture.

Variations

• Add a white chocolate drizzle for extra flair.
• Omit pecans for a nut-free version; add extra coconut.
• Use caramel sauce instead of sweetened condensed milk for a caramel poke cake.

Frequently Asked Questions (FAQs)

How do I store it?

Store covered in the refrigerator for up to 5 days. Let it come to room temperature before serving.

Can I make it ahead?

Yes! Make it 1-2 days in advance; the flavors improve as it sits.

Can I use a homemade cake?

Yes! Use your favorite homemade chocolate cake recipe (baked in a 9×13-inch pan).

This German Chocolate Poke Cake is a delightful blend of chocolate and coconut-pecan flavor. Enjoy every irresistible bite!