German Chocolate Poke Cake

Here’s a delicious recipe for German Chocolate Poke Cake, which combines rich chocolate cake with a creamy coconut and pecan frosting!

Ingredients

For the Cake:

• 1 box (15.25 oz) German chocolate cake mix
• Ingredients required for the cake mix (usually water, eggs, and oil)

For the Poke Filling:

• 1 can (14 oz) sweetened condensed milk
• 1/2 cup chocolate syrup

For the Frosting:

• 1 cup sweetened shredded coconut
• 1 cup pecans, chopped
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1 cup evaporated milk
• 1 teaspoon vanilla extract
• 3 egg yolks, beaten

Instructions

1. Prepare the Cake:
   • Preheat your oven according to the cake mix instructions. Grease and flour a 9×13-inch baking pan.
   • Prepare the cake batter according to the package instructions and pour it into the prepared pan. Bake as directed.
2. Poke the Cake:
   • Once the cake is baked and cooled for about 10 minutes, use the end of a wooden spoon or a fork to poke holes all over the cake (about 1-inch apart).
   • In a bowl, mix the sweetened condensed milk and chocolate syrup. Pour this mixture evenly over the cake, allowing it to soak into the holes. Let it cool completely.
3. Make the Frosting:
   • In a saucepan, combine the butter, sugar, evaporated milk, and beaten egg yolks. Cook over medium heat, stirring constantly until the mixture thickens and starts to boil (about 10-12 minutes).
   • Remove from heat and stir in the vanilla extract, coconut, and chopped pecans. Let it cool slightly.
4. Frost the Cake:
   • Once the cake is completely cooled, spread the coconut-pecan frosting evenly over the top.
5. Chill and Serve:
   • Refrigerate the cake for at least an hour to let the frosting set. Slice and serve chilled.

Tips

• You can top the cake with extra coconut and pecans for added texture and flavor.
• This cake is great for make-ahead desserts, as the flavors deepen after a day in the fridge!

Enjoy your German Chocolate Poke Cake! It’s a decadent treat that’s sure to impress!