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German Chocolate Poke Cake

A moist chocolate cake infused with luscious coconut and pecan frosting, perfect for impressing friends and family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, German
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box chocolate cake mix Plus required ingredients on the box.
For the Filling
  • 1 can (12 oz) evaporated milk
  • 1 cup sugar
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
For the Frosting
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar

Method
 

Preparation
  1. Preheat your oven according to the instructions on your chocolate cake mix box. Prepare the cake mix as directed and pour it into a greased 9×13 inch baking dish.
  2. Bake until it’s puffed and a toothpick comes out clean.
Poking and Filling
  1. Once your cake is cooled for 15 minutes, poke holes all over the cake using the handle of a wooden spoon.
  2. In a saucepan, combine the evaporated milk, sugar, butter, and vanilla extract over medium heat. Stir until bubbly and the sugar is dissolved.
  3. Add coconut and pecans, letting it cool slightly.
  4. Pour the warm mixture over the poked cake, allowing it to seep into the holes, and chill in the fridge for at least an hour.
Frosting and Serving
  1. Whip the cream and powdered sugar together until soft peaks form.
  2. Spread the whipped cream over the top of the chilled cake and serve.

Notes

You can use a pre-made chocolate cake for this recipe if you're short on time. The cake tastes better if made ahead and sits overnight in the fridge. Don't stress if your frosting isn't perfect; it will still taste divine!