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–+ servings

German Chocolate Poke Cake

5 from 1 vote
Chocolate cake soaked with condensed milk and caramel then topped with coconut pecan frosting. Poke holes while cake is still warm so liquid soaks in properly instead of sitting on top.
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german chocolate poke cake
Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 50 minutes
Servings: 15 pieces
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 box German chocolate cake mix 15.25 oz box
  • 3 large eggs As called for on cake mix box
  • ½ cup vegetable oil As called for on box
  • 1 cup water As called for on box
  • 1 can (14 oz) sweetened condensed milk Use three-quarters of can
  • 1 cup caramel sauce Warmed slightly for pouring
  • 1 can (12 oz) evaporated milk For frosting
  • 1 cup granulated sugar For frosting
  • 3 egg yolks For frosting
  • ½ cup butter Unsalted, for frosting
  • 1 teaspoon vanilla extract For frosting
  • 1.5 cups shredded coconut Sweetened coconut
  • 1.5 cups chopped pecans Toasted if desired

Equipment

  • 1 9×13 inch baking pan Metal or glass
  • 1 Electric mixer For cake batter
  • 1 wooden spoon handle For poking holes
  • 1 Medium saucepan For frosting
  • 1 Whisk For stirring frosting

Method
 

  1. Preheat oven to 350°F and grease a 9x13 inch baking pan with butter, then lightly flour it so the cake releases easily.
  2. Prepare German chocolate cake mix according to package directions, beating with an electric mixer for 2 minutes until smooth.
  3. Pour batter into prepared pan and bake for 28 to 32 minutes until a toothpick inserted in center comes out with just a few moist crumbs.
  4. Remove from oven and let cool for 5 minutes, then use the handle of a wooden spoon to poke holes all over the warm cake, spacing them 1 inch apart.
  5. Slowly pour three-quarters of the sweetened condensed milk over the warm cake, concentrating on the holes and letting it soak in gradually.
  6. Warm caramel sauce in microwave for 20 seconds, then drizzle it over the cake, focusing on the holes for maximum absorption.
    adding caramel to german chocolate poke cake
  7. Cover pan with plastic wrap and refrigerate for at least 2 hours, or overnight, so the liquids absorb completely.
  8. Combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat, stirring constantly for 10 to 12 minutes until thickened.
  9. Remove from heat and stir in vanilla, shredded coconut, and chopped pecans until combined, then let cool to room temperature.
  10. Spread cooled coconut pecan frosting evenly over chilled cake, then cut into squares and serve cold or at room temperature.

Nutrition

Serving: 140gCalories: 420kcalCarbohydrates: 58gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 5.2gCholesterol: 85mgSodium: 320mgPotassium: 180mgFiber: 2gSugar: 45gVitamin A: 320IUCalcium: 120mgIron: 1.8mg

Notes

Store covered in the refrigerator up to 5 days. Use only three-quarters of the condensed milk, not the whole can, so the cake stays moist without turning soggy at the bottom.

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