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Decadent & Ultra-Moist German Chocolate Poke Cake with Classic Coconut-Pecan Frosting

A moist slice of german chocolate poke cake topped with coconut and pecans on a white plate.
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You make this German Chocolate Poke Cake for a rich, moist chocolate dessert infused with a sweet soak and topped with the classic gooey coconut-pecan frosting. It is an easy make-ahead dessert perfect for parties.

Ingredients

Scale
  • 1 box (15.25 oz) dark chocolate cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup caramel sauce or dulce de leche
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans, toasted
  • 1 cup shredded sweetened coconut
  • 1/2 cup heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup evaporated milk
  • 1 large egg yolk
  • 1/2 cup shredded sweetened coconut (for topping garnish)
  • 1/4 cup chopped pecans (for topping garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Prepare the chocolate cake mix according to the package directions, substituting the required water with 1 cup of water, and using the specified oil and eggs. Mix until just combined.
  3. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes.
  4. While the cake cools, prepare the sweet soak. In a small bowl, whisk together the sweetened condensed milk, caramel sauce, and 1 teaspoon of vanilla extract.
  5. Use a wooden skewer or the handle of a wooden spoon to poke holes all over the top of the warm cake, spacing them about 1 inch apart.
  6. Slowly pour the sweet soak mixture evenly over the entire surface of the cake, allowing it to seep into the holes. Let the cake cool completely to room temperature, about 1 hour.
  7. Prepare the coconut-pecan frosting: In a medium saucepan, combine the butter, brown sugar, evaporated milk, and egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Boil for exactly 1 minute, stirring constantly. Remove from heat.
  8. Stir in the 1 cup of shredded coconut and 1 cup of chopped pecans into the saucepan mixture. Set aside to cool slightly while you prepare the whipped topping.
  9. Prepare the whipped topping: In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and 1 teaspoon of vanilla extract, beating until stiff peaks form.
  10. Spread the cooled coconut-pecan mixture evenly over the top of the cooled, soaked cake.
  11. Gently spread the whipped topping over the coconut-pecan layer.
  12. Garnish the top with the reserved 1/2 cup of shredded coconut and 1/4 cup of chopped pecans. Chill the cake for at least 2 hours before slicing and serving for the best texture.

Notes

  • For an extra rich flavor, use strong brewed coffee instead of water when mixing the cake batter.
  • You can toast the pecans for the topping in a dry skillet over medium heat for 3-5 minutes until fragrant before using them.
  • This cake tastes even better when made a day ahead, as the soak has more time to penetrate the layers.

Nutrition

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