Description
This German Chocolate Poke Cake is a decadent dessert that combines a moist chocolate cake with a rich coconut-pecan filling and creamy chocolate frosting. It’s a twist on the classic German chocolate cake, made easy with a boxed cake mix and perfect for gatherings, potlucks, or family dinners.
Ingredients
Ingredients
-
For the Cake:
- 1 box (15.25 oz) chocolate cake mix
- Ingredients required by the cake mix (typically water, oil, and eggs)
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For the Filling:
- 1 can (12 oz) evaporated milk
- 1 cup granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
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For the Frosting:
- 1 can (16 oz) chocolate frosting
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 instructions (mix with water, oil, and eggs).
- Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes.
2. Prepare the Filling
- In a saucepan over medium heat, combine evaporated milk, granulated sugar, and butter. Stir until the butter melts and the mixture is well combined.
- Add shredded coconut and chopped pecans, stirring to combine.
- Cook for an additional 2-3 minutes, stirring constantly, until the mixture thickens slightly.
3. Assemble the Cake
- Using the handle of a wooden spoon or a skewer, poke holes all over the cooled cake, about 1 inch apart.
- Pour the warm coconut-pecan filling evenly over the cake, ensuring the filling seeps into the holes.
- Allow the cake to cool to room temperature, then refrigerate for at least 2 hours to let the flavors meld.
4. Frost the Cake
- Once chilled, spread the chocolate frosting evenly over the top of the cake.
- Slice and serve chilled.
Notes
- Nut-Free Version: Omit the chopped pecans from the filling and topping for a nut-free version.
- Enhanced Chocolate Flavor: Add 1/2 cup mini chocolate chips to the cake batter before baking for a richer chocolate taste.
- Coconut-Free Option: Substitute the coconut in the filling with additional chopped pecans for a non-coconut version.
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the unfrosted cake for up to 2 months. Wrap tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 28-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
