The Art of Ultimate German Chocolate Poke Cake Perfection

Perfect Cake Baking Mastery

Master the technique of baking moist chocolate cake with proper texture for optimal poke cake results.

Strategic Hole-Poking Excellence

Learn the skill of creating properly spaced holes that allow maximum filling absorption without compromising structure.

Coconut Pecan Frosting Perfection

Perfect the method of cooking traditional German chocolate frosting to ideal thick, spreadable consistency.

Filling Absorption Technique

Master the art of allowing sweetened condensed milk mixture to fully penetrate cake for maximum moisture.

Layering and Decoration Strategy

Learn optimal techniques for frosting, drizzling, and garnishing to create stunning visual presentation.

German Chocolate Poke Cake Mastery Secrets for Perfect Coconut Pecan Combination

Poking Technique: Make holes immediately after baking while cake is warm for better absorption of filling.

Frosting Consistency: Cook frosting until thick enough to coat spoon back - it will thicken more as it cools.

Toasting Nuts: Toast pecans at 350°F for 8-10 minutes for enhanced flavor and crispy texture.

Make-Ahead Friendly: This cake tastes even better the next day after flavors have melded together.

Storage Solution: Cover tightly and refrigerate up to 5 days, or freeze unfrosted for 3 months.

Serving Temperature: Let cake sit at room temperature 20 minutes before serving for best flavor.

German Chocolate Poke Cake with Coconut Pecan Frosting and Caramel Drizzle

Name: German Chocolate Poke Cake with Coconut Pecan Frosting and Caramel Drizzle
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings
Cuisine: American
Ingredients: For the Chocolate Cake Base:; 1 box German chocolate cake mix; 3 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; For the Poke Cake Filling:; 1 can (14 oz) sweetened condensed milk; 1 jar (12 oz) caramel sauce; 1/4 cup heavy cream; 1 teaspoon vanilla extract; For the Coconut Pecan Frosting:; 1 cup evaporated milk; 1 cup granulated sugar; 3 large egg yolks; 1/2 cup unsalted butter; 1 teaspoon vanilla extract; For the Topping Mix:; 2 cups sweetened shredded coconut; 1 1/2 cups pecans, chopped and toasted; 1/2 cup coconut flakes, toasted; For the Caramel Drizzle:; 1 cup caramel sauce; 2 tablespoons heavy cream; 1 tablespoon butter; Pinch of sea salt; For the Chocolate Enhancement:; 1/2 cup semi-sweet chocolate chips, melted; 2 tablespoons coconut oil; For the Whipped Topping:

The ultimate German chocolate poke cake featuring moist chocolate cake soaked with rich sweetened condensed milk, topped with traditional coconut pecan frosting, and drizzled with silky caramel. This decadent dessert masterpiece combines the classic flavors of German chocolate cake with the innovative poke cake technique, creating an unforgettable dessert experience that elevates the beloved traditional cake to extraordinary heights perfect for celebrations, potlucks, or any time you crave the perfect balance of chocolate, coconut, caramel, and toasted pecan flavors.

Prep Time

20 Minutes

Cook Time

35 Minutes

Total Time

55 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Chocolate Cake Base:

1 box German chocolate cake mix

3 large eggs

1 cup whole milk

1/2 cup vegetable oil

1 teaspoon vanilla extract

For the Poke Cake Filling:

1 can (14 oz) sweetened condensed milk

1 jar (12 oz) caramel sauce

1/4 cup heavy cream

1 teaspoon vanilla extract

For the Coconut Pecan Frosting:

1 cup evaporated milk

1 cup granulated sugar

3 large egg yolks

1/2 cup unsalted butter

1 teaspoon vanilla extract

For the Topping Mix:

2 cups sweetened shredded coconut

1 1/2 cups pecans, chopped and toasted

1/2 cup coconut flakes, toasted

For the Caramel Drizzle:

1 cup caramel sauce

2 tablespoons heavy cream

1 tablespoon butter

Pinch of sea salt

For the Chocolate Enhancement:

1/2 cup semi-sweet chocolate chips, melted

2 tablespoons coconut oil

For the Whipped Topping:

2 cups heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

For the Flavor Boosters:

1 teaspoon almond extract

1/2 teaspoon coconut extract

1/4 teaspoon salt

For the Texture Elements:

1/2 cup toffee bits

1/4 cup mini chocolate chips

For the Ganache Option:

1 cup heavy cream

8 ounces semi-sweet chocolate, chopped

2 tablespoons butter

For the Garnish:

Whole toasted pecans

Chocolate curls

Coconut flakes, toasted

Caramel sauce for drizzling

For the Pan Preparation:

Butter for greasing

Flour for dusting

Parchment paper

For Special Equipment:

9x13 inch baking pan

Wooden spoon handle for poking

Medium saucepan

Electric mixer

Offset spatula

Instructions

Preheat oven to 350°F and prepare 9x13 inch baking pan with butter and flour.

Line bottom of pan with parchment paper for easy cake removal later.

Combine cake mix, eggs, milk, oil, and vanilla in large mixing bowl.

Beat mixture on medium speed for 2 minutes until smooth and well combined.

Pour batter into prepared pan and spread evenly to all corners.

Bake for 30-35 minutes until toothpick inserted in center comes out clean.

Remove cake from oven and let cool for 15 minutes in pan.

Use wooden spoon handle to poke holes throughout entire cake surface.

Make holes about 1 inch apart, going three-quarters through the cake depth.

Mix sweetened condensed milk with half the caramel sauce and heavy cream.

Pour condensed milk mixture slowly over warm cake, letting it soak into holes.

Allow cake to absorb liquid completely, about 10-15 minutes at room temperature.

Meanwhile, prepare coconut pecan frosting in medium saucepan over medium heat.

Combine evaporated milk, sugar, egg yolks, and butter in saucepan.

Stir constantly with wooden spoon for 12-15 minutes until mixture thickens.

Remove from heat and stir in vanilla, shredded coconut, and chopped pecans.

Let frosting cool for 20 minutes, stirring occasionally until spreadable consistency.

Spread coconut pecan frosting evenly over entire surface of cooled cake.

Warm remaining caramel sauce with cream and butter until smooth and pourable.

Drizzle warm caramel sauce generously over frosted cake in decorative pattern.

Sprinkle toasted coconut flakes and additional chopped pecans over top.

Melt chocolate chips with coconut oil and drizzle over cake if desired.

Garnish with whole toasted pecans and chocolate curls for elegant presentation.

Refrigerate cake for at least 2 hours to set completely before serving.

Cut into squares and serve chilled or at room temperature as preferred.

German Chocolate Poke Cake with Coconut Pecan Frosting and Caramel Drizzle

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate German Chocolate Poke Cake Perfection

German Chocolate Poke Cake with Coconut Pecan Frosting and Caramel Drizzle

Ingredients

Instructions