Description
Indulge in this moist and rich German Chocolate Poke Cake, featuring a luscious coconut-pecan filling and creamy frosting. Perfect for any occasion, this easy-to-make dessert combines classic flavors with a delightful “poke” twist for irresistible moistness.
Ingredients
For the Cake
For the Filling
For the Frosting
Instructions
- Bake the Cake: Prepare the German chocolate cake according to package or homemade recipe directions. Pour batter into a greased 9×13-inch pan and bake at 350°F (175°C) for 28–32 minutes, or until a toothpick comes out clean.
- Poke & Fill: While warm, poke holes across the cake using the handle of a wooden spoon. Pour sweetened condensed milk evenly over the cake, allowing it to soak in. Add caramel or fudge if desired.
- Make Frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter over medium heat. Stir constantly until thickened, about 10–12 minutes. Remove from heat, stir in vanilla, coconut, and pecans. Let cool slightly.
- Frost & Chill: Spread frosting evenly over the cooled cake. Refrigerate for at least 2 hours before serving for best flavor and texture.
Notes
- For a nut-free version, omit pecans.
- Can be made a day ahead for richer flavor.
- Store covered in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250kcal
- Sugar: 22g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg