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Ultimate Moist German Chocolate Poke Cake with Traditional Coconut Pecan Glaze

Close-up of a moist german chocolate poke cake square topped with coconut-pecan frosting and whipped cream.
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Make this decadent German Chocolate Poke Cake for a moist, rich dessert. This recipe uses simple steps to infuse the chocolate cake with flavor and tops it with a classic, gooey coconut-pecan frosting.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix
  • Ingredients called for on cake mix box (eggs, oil, water)
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup hot water
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup pecan halves, chopped
  • 1 cup shredded sweetened coconut
  • 1 cup powdered sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup evaporated milk
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar (for topping)

Instructions

  1. Prepare the chocolate cake according to the package directions, but use the ingredients listed on the box. Bake the cake in a 9×13 inch baking pan.
  2. While the cake is still warm from the oven, use the handle of a wooden spoon or a large fork to poke holes all over the surface, about 1 inch apart.
  3. In a small bowl, whisk together the sweetened condensed milk, hot water, and 1 teaspoon of vanilla extract until combined. Pour this mixture evenly over the warm, poked cake.
  4. Sprinkle the chocolate chips over the cake surface so they melt slightly into the holes. Let the cake cool completely to room temperature.
  5. Prepare the coconut-pecan glaze: In a medium saucepan, combine the softened butter, evaporated milk, egg yolks, 1 cup powdered sugar, 1 teaspoon vanilla extract, and salt.
  6. Cook the glaze over medium heat, stirring constantly, until it thickens slightly and comes to a gentle boil. This takes about 5 to 8 minutes. Do not let it burn.
  7. Remove the glaze from the heat. Stir in the chopped pecans and shredded coconut.
  8. Spread the warm coconut-pecan glaze evenly over the cooled cake.
  9. In a separate bowl, whip the heavy whipping cream and 2 tablespoons of powdered sugar until stiff peaks form. Spread the whipped cream over the coconut-pecan layer.
  10. Chill the cake for at least 2 hours before slicing and serving. This allows the filling to set and the cake to absorb moisture.

Notes

  • For an extra moist cake, substitute the water called for on the cake mix box with an equal amount of strong brewed coffee.
  • You can toast the pecans lightly before adding them to the glaze for deeper flavor.
  • This cake tastes best when made a day ahead, allowing the soak and glaze to fully penetrate the chocolate layers.

Nutrition

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