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Irresistible German Chocolate Poke Cake Recipe

Irresistible German Chocolate Poke Cake Recipe

This Irresistible German Chocolate Poke Cake combines a moist, rich chocolate cake base with a luscious coconut-pecan caramel filling that seeps deep into the cake, topped with creamy chocolate frosting. Perfectly balanced with toasted coconut and crunchy pecans, this dessert offers an unforgettable explosion of flavors and textures, making it a perfect treat for any occasion.

  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

Chocolate Cake

  • 1 box chocolate cake mix (classic or devil’s food)
  • Ingredients required on cake mix package (usually eggs, oil, water)

Coconut-Pecan Filling

  • 1 can (12 oz) evaporated milk
  • 4 large egg yolks
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1 1/3 cups shredded coconut, toasted
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract

Topping

  • 1 container (16 oz) chocolate frosting

Instructions

  1. Bake the Chocolate Cake: Prepare the chocolate cake mix according to the package instructions, including required ingredients such as eggs, oil, and water. Pour the batter into a greased 9×13-inch pan and bake until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly but remain warm for the next step.
  2. Poke the Cake: Using the handle of a wooden spoon or a fork, poke holes all over the surface of the warm cake to allow the filling to soak in deeply, ensuring maximum moistness and flavor.
  3. Make the Coconut-Pecan Filling: In a medium saucepan, combine evaporated milk, egg yolks, butter, and granulated sugar. Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly. Remove from heat, stir in the toasted shredded coconut, chopped pecans, and vanilla extract. Allow mixture to cool slightly.
  4. Pour the Filling Over the Cake: Slowly drizzle the warm coconut-pecan filling evenly over the poked cake, making sure the liquid penetrates all the holes to achieve a gooey texture.
  5. Frost and Chill: Once the filling has set and the cake has absorbed the moisture, spread a generous layer of chocolate frosting over the top. Refrigerate the cake for at least one hour to allow flavors to meld and the texture to firm up before serving.

Notes

  • Use the cake while it’s still warm for better filling absorption.
  • Toast shredded coconut in a dry skillet over medium heat for a few minutes until golden and fragrant before adding to the filling.
  • Choose fresh, high-quality pecans for optimal flavor and texture.
  • Chill the cake thoroughly to set flavors and improve texture.
  • Use a sharp fork or spoon handle to make deeper holes without breaking the cake.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with gluten-free cake mix option)

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 420
  • Sugar: 38g
  • Sodium: 350mg
  • Fat: 22g
  • Saturated Fat: 9g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.5g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 110mg

Keywords: German chocolate poke cake, chocolate cake, coconut pecan cake, poke cake recipe, moist cake, gooey cake, easy dessert, chocolate dessert