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The Ultimate Moist German Chocolate Poke Cake Recipe

Close-up of a rich, moist slice of german chocolate poke cake topped with gooey caramel frosting and pecans.
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Make this German Chocolate Poke Cake for a very moist and decadent dessert using a simple soaking liquid and the classic coconut-pecan topping.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix
  • Ingredients called for on cake mix box (eggs, oil, water)
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup hot water
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (for soaking)
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup evaporated milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans

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 and bake until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes.
  2. Prepare the soak: While the cake is cooling slightly, whisk together the sweetened condensed milk, hot water, and 1 teaspoon vanilla extract in a small bowl.
  3. Poke the cake: Use the handle end of a wooden spoon or a large fork to poke holes all over the warm cake, spacing them about 1 inch apart.
  4. Soak the cake: Slowly pour the condensed milk mixture evenly over the entire surface of the cake, allowing it to soak into the holes. Sprinkle the semi-sweet chocolate chips over the top while the cake is still warm so they melt slightly. Let the cake cool completely, about 1 hour.
  5. Make the coconut-pecan topping: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar until dissolved. Add the evaporated milk and bring the mixture to a gentle boil, stirring constantly for 3 minutes. Remove from heat.
  6. Temper the eggs: In a separate small bowl, lightly whisk the egg yolks. Slowly drizzle about 1/2 cup of the hot sugar mixture into the egg yolks while whisking constantly to temper them.
  7. Combine the topping: Pour the tempered egg mixture back into the saucepan with the remaining sugar mixture. Return to low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5 to 7 minutes). Do not boil.
  8. Finish the topping: Remove from heat. Stir in the remaining 1 teaspoon vanilla extract, flaked coconut, and chopped pecans.
  9. Assemble: Spread the warm coconut-pecan topping evenly over the cooled, soaked cake. Chill the cake for at least 2 hours before slicing and serving for the best texture.

Notes

  • For a richer flavor, substitute the water in the soak with brewed coffee.
  • You can use a store-bought coconut-pecan frosting if you prefer a quicker topping.
  • This cake tastes better the next day after the soak has fully penetrated the cake.

Nutrition

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