German Chocolate Poke Cake

Description:

A delicious twist on the classic German Chocolate Cake, this poke cake is rich, ultra-moist, and loaded with gooey coconut-pecan filling that seeps into every bite. It starts with a tender chocolate cake base that’s poked and filled with sweetened condensed milk and topped with a traditional German chocolate frosting. Easy to make and incredibly indulgent!

Origin:

German Chocolate Cake is an American creation named after Samuel German, who developed a sweet baking chocolate for Baker’s Chocolate Company. The “poke cake” version became popular in the U.S. in the 1970s for its simplicity and rich texture.

Ingredients Quantity:

Chocolate Cake Base:

German chocolate cake mix – 1 box (approx. 15.25 oz / 432g)
Eggs – as required by cake mix (usually 3)
Vegetable oil – as required by cake mix (usually 1/2 cup)
Water – as required by cake mix (usually 1 1/4 cups)

(OR use a homemade chocolate cake if preferred — just keep it moist and rich)

Filling:

Sweetened condensed milk – 1 can (14 oz / 396g)
Chocolate syrup or melted German chocolate – 1/4 cup (optional for extra richness)

Coconut Pecan Frosting:

Evaporated milk – 1 cup (240ml)
Granulated sugar – 1 cup (200g)
Egg yolks – 3 large
Unsalted butter – 1/2 cup (115g)
Vanilla extract – 1 tsp
Sweetened shredded coconut – 1½ cups (130g)
Chopped pecans – 1 cup (120g)

Optional Ingredients:

Chocolate chips – 1/2 cup (for sprinkling)
Toasted coconut – for garnish
Sea salt flakes – small pinch (to cut the sweetness)
Whipped cream or vanilla ice cream – for serving

Instructions:

1. Bake Cake:

Prepare and bake the German chocolate cake according to package directions in a 9×13-inch (23x33cm) pan.
Remove from oven and let cool for 5–10 minutes.

2. Poke & Fill:

Using the handle of a wooden spoon, poke holes all over the warm cake, about 1 inch apart.
Pour the sweetened condensed milk (and chocolate syrup, if using) evenly over the cake, letting it seep into the holes.
Let cake cool completely.

3. Make Coconut Pecan Frosting:

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.
Let cool to room temperature before spreading.