Description

This German chocolate poke cake is rich, moist, and soaked with decadent flavor—topped with coconut-pecan frosting for a true classic dessert.

Ingredients

For the Cake:

1 box German chocolate cake mix (plus ingredients listed on box: usually eggs, oil, water)

1 (14 oz) can sweetened condensed milk

1 (12 oz) jar caramel sauce or topping

For the Coconut-Pecan Frosting:

1 cup evaporated milk

1 cup granulated sugar

3 egg yolks

½ cup unsalted butter

1½ cups sweetened shredded coconut

1 cup chopped pecans

1 tsp vanilla extract

Optional Toppings:

Extra caramel drizzle

Whipped cream

Chocolate shavings or syrup

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Instructions

Bake the cake according to the package directions in a 9×13-inch pan. Let cool for 5 minutes.

Poke holes all over the warm cake using the handle of a wooden spoon or a skewer.

Pour sweetened condensed milk evenly over the cake, allowing it to soak into the holes. Then drizzle the caramel sauce over the top. Let the cake cool completely.

Make the coconut-pecan frosting: In a medium saucepan, whisk together evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).

Remove from heat and stir in coconut, pecans, and vanilla extract. Let cool to room temperature.

Spread the frosting evenly over the cooled cake.

Refrigerate for at least 2 hours before serving for best flavor and texture.

Top with extra caramel drizzle or whipped cream, if desired.

Notes

Can be made a day in advance — it tastes even better after chilling overnight.

For more chocolate flavor, use chocolate pudding mix in the batter or drizzle chocolate syrup on top.

Use homemade caramel sauce for a richer flavor.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert, Cake, Holiday
Method: Baking, Stovetop
Cuisine: American, Southern