A German Chocolate Poke Cake is a delicious, moist cake that’s made by poking holes in a baked chocolate cake and then filling those holes with a rich coconut-pecan filling. It’s topped with more coconut-pecan goodness and sometimes even whipped cream or frosting. Here’s a simple recipe for you to try:
Ingredients:
For the Cake:
- 1 box of German chocolate cake mix (or your favorite chocolate cake mix)
- Ingredients required on the box (typically eggs, oil, and water)
For the Coconut-Pecan Filling:
- 1 can (12 oz) evaporated milk
- 1 1/2 cups sugar
- 3/4 cup butter (1 1/2 sticks)
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 1/2 cups chopped pecans
Optional for Topping:
- Whipped cream or chocolate frosting (if you like!)
Instructions:
1. Prepare the Cake:
- Preheat your oven according to the cake mix instructions.
- Prepare the cake mix according to the instructions on the box.
- Pour the batter into a greased 9×13-inch baking dish and bake as directed on the box.
- Once the cake is done, let it cool for about 10 minutes.
2. Make the Coconut-Pecan Filling:
- In a medium saucepan, combine the evaporated milk, sugar, butter, and vanilla extract.
- Cook over medium heat, stirring constantly until the mixture starts to thicken (about 5-7 minutes).
- Once thickened, remove from heat and stir in the shredded coconut and chopped pecans.
3. Assemble the Cake:
- After the cake has cooled slightly, use the handle of a wooden spoon or a fork to poke holes all over the cake (about 1 inch apart).
- Pour the coconut-pecan filling evenly over the cake, making sure it fills the holes. Spread the remaining filling on top.
4. Optional Topping:
- If you like, you can top the cake with whipped cream or a little more frosting for added richness!
5. Chill & Serve:
- Let the cake cool completely, then refrigerate it for at least 2 hours (or overnight). This helps the flavors meld and makes the cake even more moist.
- Serve chilled and enjoy!
