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 from oven and let cool for 10-15 minutes.
- Use the handle of a wooden spoon 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 and 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 cake while it’s still warm for easier soaking.
- Stir the topping constantly to prevent scrambling the egg yolks.
- Chill for at least 1 hour before serving for best flavor and texture.
Recipe Variations
- Chocolate Drizzle: Add a white chocolate drizzle for extra flair.
- Nut-Free: Omit pecans and add more coconut.
- Caramel Poke Cake: Substitute caramel sauce for sweetened condensed milk.
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 homemade cake?
Yes! Use your favorite homemade chocolate cake recipe in a 9×13-inch pan.
This German Chocolate Poke Cake is the perfect blend of chocolate and coconut-pecan flavor. Enjoy!
ADVERTISEMENT
