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Moist German Chocolate Poke Cake

Close-up of a moist slice of german chocolate poke cake featuring a rich chocolate base and thick coconut-pecan topping drizzled with caramel.
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A simple recipe for a very moist chocolate poke cake topped with classic coconut pecan frosting.

Ingredients

Scale
  • 1 box (15.25 ounces) chocolate cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup caramel sauce or dulce de leche
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup shredded sweetened coconut
  • 1/2 cup chopped pecans
  • 1/2 cup butter, softened
  • 1 cup powdered sugar
  • 1/4 cup evaporated milk

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×13 inch baking pan.
  2. Prepare the chocolate cake mix according to the package directions, substituting the required water, oil, and eggs.
  3. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  4. Remove the cake from the oven. While the cake is still hot, use the handle of a wooden spoon or a fork to poke holes all over the top, about 1 inch apart.
  5. In a small bowl, whisk together the sweetened condensed milk and caramel sauce. Pour this mixture evenly over the top of the hot cake, allowing it to soak into the holes.
  6. Sprinkle the chocolate chips over the top of the cake. Let the cake cool completely, about 1 hour.
  7. Prepare the topping: In a medium saucepan, combine the coconut, pecans, butter, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture thickens slightly and bubbles, about 5 to 7 minutes. Remove from heat.
  8. Stir the powdered sugar into the warm coconut mixture until smooth.
  9. Spread the warm coconut pecan topping evenly over the cooled cake.
  10. Chill the cake for at least 2 hours before serving for best results.

Notes

  • For an extra moist cake, you can substitute the water in the cake mix with an equal amount of brewed coffee.
  • You can make the coconut pecan topping a day ahead and store it covered in the refrigerator. Reheat it slightly before spreading over the cake.
  • This cake stores well covered in the refrigerator for up to 4 days.

Nutrition

Find it online: https://tastetaught.com/german-chocolate-poke-cake-recipe/