Instructions
Step 1: Bake the Cake
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the cake mix according to package directions. Pour batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 2: Poke the Cake
- Remove cake from oven and let cool for 10-15 minutes.
- Using a wooden spoon handle, poke holes about 1 inch apart across the cake’s surface.
- Pour sweetened condensed milk evenly over the cake, ensuring it soaks into the holes.
Step 3: Make 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) and sprinkle with extra pecans and coconut.
- Cool completely before slicing and serving.
Tips & Notes
- Poke the warm cake for easier absorption of the condensed milk.
- Stir the topping constantly to prevent scrambling the eggs and ensure a smooth texture.
- Chill for at least 1 hour before serving for the best flavor and texture.
Variations
- Add a white chocolate drizzle for extra flair.
- Omit pecans for a nut-free version and add more coconut.
- Use caramel sauce instead of sweetened condensed milk for a caramel poke cake.
Frequently Asked Questions (FAQs)
How do I store it?
Refrigerate, covered, 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 meld beautifully.
Can I use a homemade cake?
Absolutely! Use your favorite homemade chocolate cake recipe in a 9×13-inch pan.
This German Chocolate Poke Cake is a true masterpiece of chocolatey goodness and coconut-pecan perfection. The combination of moist cake, sweet condensed milk, and luscious topping is simply irresistible! Enjoy!
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