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The Ultimate Moist German Chocolate Poke Cake with Gooey Coconut Pecan Filling

A moist slice of german chocolate poke cake topped with whipped cream and toasted coconut flakes.
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Make this incredibly moist and decadent German Chocolate Poke Cake. It uses simple steps to create a rich chocolate base soaked in sweet milk, topped with the classic, gooey coconut pecan frosting. This dessert is a guaranteed crowd-pleaser for any gathering.

Ingredients

Scale
  • 1 box (15.25 oz) German chocolate cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (5 ounce) can evaporated milk
  • 1/4 cup hot fudge topping (warmed slightly)
  • 1 cup chopped pecans, toasted
  • 1 cup sweetened flaked coconut
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/2 cup heavy cream
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1/2 cup whipped topping (thawed)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
  2. Prepare the cake mix according to package directions, substituting the water amount listed on the box with 1 cup of water, using the listed oil and eggs. Mix well.
  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. While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the top surface, spacing them about 1 inch apart.
  5. In a medium bowl, whisk together the sweetened condensed milk and evaporated milk. Slowly pour this mixture evenly over the entire surface of the warm cake, allowing it to soak into the holes. Set the cake aside to cool completely.
  6. Prepare the coconut pecan topping: In a medium saucepan, combine the butter, brown sugar, heavy cream, and egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5 to 7 minutes. Do not let it boil rapidly.
  7. Remove the saucepan from the heat. Stir in the toasted pecans, flaked coconut, vanilla extract, and powdered sugar. Mix until combined.
  8. Gently spread the warm coconut pecan mixture over the cooled, soaked cake.
  9. Refrigerate the cake for at least 2 hours before serving to allow the flavors to set.
  10. Before serving, spread the thawed whipped topping evenly over the coconut pecan layer. Garnish with extra toasted pecans if desired.

Notes

  • For an extra rich flavor, consider using a high-quality dark chocolate cake mix.
  • You can prepare this cake a day ahead. Cover it tightly and refrigerate; the moisture improves overnight.
  • If you are looking for alternatives to traditional baking, this recipe is far simpler than using meal planning services for desserts.
  • If you are interested in other easy desserts, check out my Pinterest account for more inspiration!

Nutrition

Find it online: https://kitchenuser.net/german-chocolate-poke-cake-recipe/