Description
This German Chocolate Poke Cake is a rich and indulgent dessert featuring a moist German chocolate cake base filled with a creamy sweetened condensed milk mixture. It’s topped with a luscious coconut-pecan frosting and optionally drizzled with smooth chocolate ganache. Perfect for gatherings or special occasions, this decadent cake combines classic flavors in a moist, flavorful poke cake format.
Ingredients
For the Cake:
- 1 box (15.25 oz) German chocolate cake mix
- 3 large eggs, at room temperature
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup evaporated milk
- ¼ cup unsalted butter
For the Coconut-Pecan Frosting:
- 1 cup granulated sugar
- 1 cup evaporated milk
- ½ cup unsalted butter
- 3 egg yolks, slightly beaten
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
For the Chocolate Ganache (Optional):
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. In a large mixing bowl, combine the German chocolate cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Beat on medium speed for 2 minutes until the batter is smooth and well combined. Pour the batter evenly into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Create the Holes: While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the cake, spacing them approximately 1 inch apart. This step allows the filling to soak deeply into the cake, creating moist pockets of flavor.
- Prepare and Add the Filling: In a medium saucepan, combine the sweetened condensed milk, evaporated milk, and unsalted butter. Heat the mixture over medium heat, stirring occasionally, until the butter is melted and all ingredients are well combined. Pour this warm filling evenly over the warm cake, making sure it seeps into all the holes.
- Make the Coconut-Pecan Frosting: In a saucepan, combine granulated sugar, evaporated milk, unsalted butter, and slightly beaten egg yolks. Cook over medium heat, stirring constantly to prevent curdling, until the mixture thickens, which takes about 10-12 minutes. Remove from heat immediately and stir in vanilla extract, sweetened shredded coconut, and chopped pecans. Allow the frosting to cool for 15-20 minutes to thicken slightly before frosting the cake.
- Frost the Cake: Spread the prepared coconut-pecan frosting evenly over the surface of the cake, covering it completely. For the optional chocolate ganache, heat the heavy cream in a small saucepan just until it begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a bowl and let it sit for a minute before stirring until smooth. Drizzle the ganache over the frosted cake for an extra touch of richness.
- Cool and Set: Refrigerate the cake for at least 2 hours, or ideally overnight, to allow the flavors to meld and the cake to set properly. This chilling step enhances the texture and depth of flavor, making it easier to slice and serve.
Notes
- To toast the coconut and pecans, place them in a dry skillet over medium heat and stir frequently to prevent burning until fragrant and lightly golden.
- Avoid overmixing the cake batter to keep the texture tender and moist.
- The optional ganache adds a luxurious layer of richness, but the cake is delectably flavorful without it as well.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
