Print

Ultimate Moist German Chocolate Poke Cake

A close-up of a moist slice of german chocolate poke cake topped with gooey caramel and toasted coconut-pecan frosting.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for a rich chocolate poke cake soaked in a sweet liquid and topped with classic coconut pecan glaze.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix
  • Ingredients listed on cake mix box (eggs, oil, water)
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup caramel sauce or dulce de leche
  • 1 cup chopped pecans
  • 1 cup sweetened flaked coconut
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 4 tablespoons unsalted butter
  • 4 large egg yolks
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the chocolate cake according to the box directions, using a 9×13 inch baking pan. Bake until a toothpick inserted in the center comes out clean.
  2. While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the top surface, spacing them about 1 inch apart.
  3. In a small saucepan, combine the heavy cream and granulated sugar. Heat over medium heat, stirring until the sugar dissolves. Do not boil.
  4. In a separate bowl, whisk together the egg yolks until smooth. Slowly temper the hot cream mixture into the egg yolks, whisking constantly.
  5. Return the mixture to the saucepan. Cook over low heat, stirring constantly with a rubber spatula, until the mixture thickens enough to coat the back of the spoon (about 5 to 7 minutes). Do not let it boil.
  6. Remove from heat and stir in the butter, vanilla extract, and caramel sauce until smooth. This is your glaze base.
  7. Pour the warm glaze base evenly over the entire surface of the warm cake, allowing the liquid to soak into the holes.
  8. Chill the cake in the refrigerator for at least 2 hours to allow the glaze to set.
  9. For the topping, combine the chopped pecans and flaked coconut in a dry skillet. Toast over medium heat for 3 to 5 minutes until fragrant and lightly browned. Watch carefully to prevent burning.
  10. Spread the toasted coconut-pecan mixture evenly over the chilled, glazed cake.
  11. Slice and serve cold.

Notes

  • For an extra moist cake, substitute the water called for on the cake mix box with an equal amount of brewed coffee.
  • You can make the coconut pecan topping a day ahead and store it covered in the refrigerator.
  • If you prefer a richer glaze, use evaporated milk instead of heavy cream in the glaze base.

Nutrition

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