Description

This German Chocolate Poke Cake is a rich and moist chocolate cake infused with a luscious coconut-pecan filling. The cake is baked, then poked with holes so the warm, sweet filling seeps deep inside, creating a delightfully gooey texture. Topped with smooth chocolate frosting, this cake is perfect for celebrations or any time you crave a decadent dessert.

Ingredients

Scale

For the Cake:

1 box (15.25 oz) chocolate cake mix
Ingredients required by the cake mix (typically water, oil, and eggs)

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

For the Frosting:

1 can (16 oz) chocolate frosting

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
Mix and Bake Cake: Prepare the chocolate cake mix according to the package instructions, combining water, oil, and eggs as required. Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool Cake Slightly: Allow the cake to cool in the pan for about 10 minutes to firm up slightly.
Make Coconut-Pecan 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 and stir to combine.
Cook Filling: Continue cooking for an additional 2-3 minutes, stirring constantly, until the mixture thickens slightly.
Poke Cake: Using the handle of a wooden spoon or skewer, poke holes all over the cooled cake about 1 inch apart to allow the filling to seep in.
Pour Filling Over Cake: Pour the warm coconut-pecan filling evenly over the cake, making sure it seeps into the holes for maximum flavor and moisture.
Chill Cake: Allow the cake to cool to room temperature, then refrigerate for at least 2 hours to let the flavors meld and the filling set.
Frost and Serve: Once chilled, spread the chocolate frosting evenly over the top of the cake. Slice and serve chilled for a delicious, moist dessert.

Notes

The poke holes ensure the coconut-pecan filling sinks into the cake, making it moist and flavorful.
Chilling the cake before frosting helps the filling set and makes frosting easier to spread.
You can substitute pecans with walnuts if preferred.
Store leftovers covered in the refrigerator for up to 4 days.
For a richer filling, use full-fat evaporated milk.