German Chocolate Poke Cake Recipe

This German Chocolate Poke Cake is a decadent twist on a classic. A moist chocolate cake is poked and soaked with sweetened condensed milk and topped with a luscious coconut-pecan frosting. Rich, gooey, and perfect for special occasions or family gatherings.

Ingredients

• For the cake:
• 1 box German chocolate cake mix (or any chocolate cake mix)
• Ingredients listed on box (usually eggs, oil, and water)
• 1 can (14 oz) sweetened condensed milk
• 1 jar (12 oz) caramel sauce or chocolate fudge sauce (optional)
• For the topping:
• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 egg yolks, lightly beaten
• ½ cup unsalted butter
• 1 tsp vanilla extract
• 1½ cups sweetened shredded coconut
• 1 cup chopped pecans
• Optional garnish:
• Extra caramel drizzle or chocolate shavings

Directions

1. Prepare and bake the cake in a 9x13-inch pan according to package instructions. Let cool for 10 minutes.
2. Using the handle of a wooden spoon, poke holes all over the cake while it’s still warm. Pour sweetened condensed milk evenly over the top. Add caramel or fudge sauce if desired. Let it soak and cool completely.
3. In a saucepan, combine 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 vanilla, coconut, and pecans.
4. Spread the warm frosting over the cooled cake. Let set at room temperature or chill for 1 hour before serving.
5. Garnish with extra caramel or chocolate drizzle if desired. Slice and enjoy!