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Ultimate Moist German Chocolate Poke Cake Recipe

A close-up of a moist slice of german chocolate poke cake showing the dark chocolate base, white filling, and pecan-coconut topping.
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Create an unbelievably moist German Chocolate Poke Cake featuring a rich chocolate base soaked in a sweet liquid and topped with classic, gooey coconut-pecan frosting. This easy make-ahead dessert is perfect for potlucks and holidays.

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 water
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans, toasted
  • 1 cup shredded sweetened coconut
  • 1 cup semi-sweet chocolate chips
  • 1 cup powdered sugar
  • 1/2 cup butter, softened
  • 1/2 cup evaporated milk
  • 1/4 cup brown sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded sweetened coconut (for topping)
  • 1/4 cup chopped pecans (for topping)
  • 1 cup heavy whipping cream, whipped (for topping)

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, using the ingredients listed on the box. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes.
  2. Prepare the soak: While the cake is cooling, whisk together the sweetened condensed milk, 1/2 cup water, and 1 teaspoon vanilla extract in a small bowl.
  3. Poke the cake: Use the handle of a wooden spoon or a large fork to poke holes all over the top of the warm cake, spacing them about 1 inch apart. Pour the entire condensed milk soak evenly over the top of the cake, allowing it to seep into the holes. Let the cake cool completely, about 1 hour.
  4. Prepare the coconut-pecan topping: In a medium saucepan, combine the powdered sugar, softened butter, evaporated milk, brown sugar, egg yolks, and 1 teaspoon vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens slightly and comes to a gentle boil. Remove from heat. Stir in 1 cup of chopped pecans, 1 cup of shredded coconut, and the chocolate chips until the chips melt and the mixture is combined.
  5. Assemble the cake: Spread the warm coconut-pecan topping evenly over the cooled, soaked cake. Place the cake in the refrigerator to chill for at least 2 hours, or until firm.
  6. Finish and serve: Before serving, spread the whipped cream over the coconut-pecan layer. Sprinkle the remaining 1/2 cup coconut and 1/4 cup pecans over the whipped cream. Slice and serve this decadent chocolate cake.

Notes

  • For the best flavor and texture, toast your pecans lightly before adding them to the topping mixture.
  • You can make this make-ahead dessert up to one day in advance; store it covered in the refrigerator.
  • If you prefer a richer filling, substitute the water in the soak with strong brewed coffee for an extra layer of chocolate depth.

Nutrition

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