Description
Indulge in this decadent German Chocolate Poke Cake, featuring a moist chocolate cake base poked with sweetened condensed milk and topped with a rich coconut-pecan frosting for an extra luxurious twist.
Ingredients
Scale
- For the Cake:
- 1 box (15.25 oz) German chocolate cake mix
- 3 large eggs
- 1 cup water
- ½ cup vegetable oil
- 1 can (14 oz) sweetened condensed milk
- For the Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 2 cups sweetened shredded coconut
- 1 ½ cups chopped pecans
- For Garnish:
- Extra pecans and coconut for topping
Instructions
- For the Cake:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large bowl, combine cake mix, eggs, water, and oil. Beat until smooth, about 2 minutes.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Remove from oven and poke holes all over with the end of a wooden spoon.
- Pour sweetened condensed milk evenly over the warm cake. Let it soak in.
- For the Frosting:
- In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 10-12 minutes). Remove from heat and stir in vanilla, coconut, and pecans.
- Spread frosting over the cooled cake. Garnish with extra pecans and coconut. Refrigerate at least 2 hours before serving.
Notes
For an extra luxurious touch, drizzle melted chocolate over the top. Store in the refrigerator for up to 5 days. Note: Cooking times may vary; adjust based on your oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450 kcal
- Sugar: 42g
- Fat: 24g
- Carbohydrates: 55g
- Protein: 6g