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The Ultimate Moist German Chocolate Poke Cake: Easy Recipe with Gooey Coconut-Pecan Frosting

A moist slice of german chocolate poke cake topped with coconut-pecan frosting and a dollop of whipped cream.
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You can make this incredibly moist German Chocolate Poke Cake that is rich, decadent, and simple to prepare. This recipe infuses the chocolate cake with a sweet liquid and tops it with the classic gooey coconut-pecan frosting for a crowd-pleasing dessert.

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 caramel sauce or dulce de leche
  • 1 cup boiling water
  • 1 package (3.4 oz) instant vanilla or butterscotch pudding mix
  • 1/2 cup cold milk
  • 1 cup chopped pecans, toasted
  • 1 cup shredded sweetened coconut
  • 1 cup (8 oz) evaporated milk
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping (thawed)

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 into the center comes out clean. Let the cake cool in the pan for 15 minutes.
  2. Poke the cake: While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the surface of the cake, spacing them about 1 inch apart. Do not poke all the way to the bottom.
  3. Create the soak: In a medium bowl, whisk together the sweetened condensed milk, caramel sauce, and boiling water until combined. Slowly pour this mixture evenly over the entire surface of the warm cake, allowing the liquid to soak into the holes. Set the cake aside to cool completely while you prepare the frosting.
  4. Make the pudding layer: In a small bowl, whisk together the instant pudding mix and 1/2 cup cold milk until slightly thickened. Set this aside.
  5. Prepare the coconut-pecan topping: In a medium saucepan, combine the toasted pecans, shredded coconut, evaporated milk, granulated sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil rapidly. Remove from heat and stir in the vanilla extract. Let this topping cool slightly, about 15 minutes.
  6. Assemble the cake: Once the cake is cool, spread the slightly cooled coconut-pecan topping evenly over the cake surface.
  7. Finish the topping: Gently spread the prepared instant pudding mixture over the pecan topping. Then, spread the thawed whipped topping over the pudding layer.
  8. Chill: Cover the cake loosely and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to fully absorb the moisture. This step is key for a moist german chocolate poke cake.

Notes

  • For an extra rich flavor, use a high-quality dark chocolate cake mix.
  • Toasting the pecans enhances the flavor of the coconut-pecan topping significantly.
  • You can make the coconut-pecan topping a day ahead and store it in the refrigerator. Warm it slightly before spreading if it becomes too stiff.
  • This is a make ahead chocolate dessert; it tastes best when chilled overnight.

Nutrition

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

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