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Mouth-watering German Chocolate Poke Cake

A rich and moist chocolate cake infused with a creamy coconut-pecan frosting, making it an irresistible dessert.

  • Total Time: 2 hours 45 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1 box German chocolate cake mix
  • 1 1/4 cups water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • For the frosting:
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/3 cups sweetened flaked coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. Prepare the German chocolate cake mix according to the package instructions, using water, oil, and eggs.
  3. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  4. Allow the cake to cool for 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake.
  5. In a medium saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla extract.
  6. Cook over medium heat, stirring constantly, until the mixture thickens and boils, about 12 minutes.
  7. Remove from heat and stir in coconut and pecans.
  8. Pour the frosting mixture evenly over the cake, making sure it seeps into the holes.
  9. Refrigerate the cake for at least 2 hours before serving to set.

Notes

For best results, serve chilled. This cake can be stored in an airtight container in the refrigerator for up to 3 days.

  • Author: Chef Sally
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 420
  • Sugar: 35g
  • Fat: 24g
  • Carbohydrates: 48g
  • Protein: 6g