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German Chocolate Poke Cake
Emily

Luxurious German Chocolate Poke Cake

This indulgent German Chocolate Poke Cake is a moist chocolate cake filled with caramel-sweetened condensed milk and topped with a luscious coconut-pecan frosting and melted chocolate. A crowd-pleasing dessert with layers of flavor and texture.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box German chocolate cake mix
  • 1 1/3 cups water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 14 oz sweetened condensed milk
  • 12 oz caramel topping
  • 1 cup chopped pecans
  • 1 cup sweetened shredded coconut
  • 12 oz evaporated milk
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 cup unsalted butter
  • 3 large egg yolks, lightly beaten
  • 1 tsp vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Electric mixer
  • wooden spoon
  • Saucepan
  • Rubber spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
  2. Mix cake mix, water, oil, and eggs. Beat 2 minutes and pour into prepared pan. Bake 25–30 minutes, until toothpick comes out clean. Cool 10 minutes.
  3. Poke holes all over the cake with the handle of a spoon. Mix sweetened condensed milk and caramel topping, then pour evenly over cake.
  4. In a saucepan, combine evaporated milk, sugars, butter, and egg yolks. Cook, stirring, until thick and golden, 10–12 minutes. Remove from heat and stir in vanilla, pecans, and coconut. Spread over cake.
  5. Sprinkle chocolate chips on warm cake. Let melt and spread evenly. Cool completely before serving.

Notes

For best results, poke holes while the cake is still warm so the filling soaks in better. You can toast the pecans and coconut before adding to the topping for extra flavor. Chill for at least 1 hour before slicing for cleaner cuts.