German Chocolate Poke Cake is a rich and decadent dessert that’s easy to make and full of flavor. The cake is poked with holes and then soaked with a delicious coconut-pecan filling, which creates a moist and indulgent treat. Here’s a simple recipe to recreate this classic cake:
Ingredients:
For the Cake:
- 1 box German chocolate cake mix (or you can make your own from scratch)
- Ingredients listed on the cake mix box (usually eggs, oil, and water)
For the Coconut-Pecan Filling:
- 1 can (12 oz) evaporated milk
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter
- 3 large egg yolks (save the whites for another recipe or discard)
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
For the Frosting:
- 1 container (8 oz) of whipped topping (like Cool Whip) or homemade whipped cream (optional)
Instructions:
1. Bake the Cake:
- Preheat your oven according to the instructions on the cake mix box (typically 350°F or 175°C).
- Prepare the cake batter according to the package instructions.
- Pour the cake batter into a greased 9×13-inch baking dish.
- Bake the cake as directed on the box (usually about 30–35 minutes). Check for doneness by inserting a toothpick into the center of the cake—if it comes out clean, it’s ready.
2. Poke the Cake:
- While the cake is cooling (but still warm), use the handle of a wooden spoon or a straw to poke holes all over the cake—make sure the holes go almost all the way to the bottom of the cake.
3. Make the Coconut-Pecan Filling:
- In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks.
- Cook over medium heat, stirring constantly until the mixture thickens (about 8-10 minutes). Be careful not to let it boil too rapidly.
- Once thickened, remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
- Let the mixture cool slightly.
4. Pour the Filling:
- Pour the coconut-pecan filling over the warm cake, making sure to spread it evenly over the top and into the holes. The filling will soak into the cake, adding moisture and flavor.
5. Cool the Cake:
- Allow the cake to cool completely at room temperature or place it in the refrigerator to chill for about 1-2 hours.
6. Top with Whipped Topping:
- Once the cake is fully cooled, spread a layer of whipped topping (or homemade whipped cream) over the top. This gives the cake a light and creamy finish that contrasts beautifully with the rich coconut-pecan filling.
7. Serve:
- Slice and serve chilled or at room temperature. The cake is even better the next day, as the flavors have time to meld together.
Optional Variations:
- Chocolate Drizzle: Drizzle melted chocolate over the whipped topping for extra decadence.
- More Pecans or Coconut: Add extra coconut and pecans on top of the whipped topping for an even richer texture.
This German Chocolate Poke Cake is a perfect dessert for special occasions, holidays, or whenever you’re in the mood for a decadent, crowd-pleasing treat! Enjoy!
