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German Chocolate Poke Cake

German Chocolate Poke Cake
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A delightful German Chocolate Poke Cake featuring moist chocolate layers soaked in rich caramel custard, topped with a creamy, textured coconut-pecan frosting. Perfectly balancing chocolate, coconut, and nuts, this easy-to-make cake is ideal for any occasion and customizable to suit various dietary preferences.

Ingredients

Scale

Cake Base

  • 1 box Chocolate Cake Mix (or gluten-free chocolate cake mix for gluten-free version)
  • Ingredients called for on the cake mix box (typically eggs, oil, water)

Custard Mixture

  • 1 can (12 oz) Evaporated Milk (or coconut milk for dairy-free version)
  • 1 can (14 oz) Sweetened Condensed Milk
  • 4 large Egg Yolks
  • 1/2 cup Sugar
  • 1/2 cup Unsalted Butter

Coconut-Pecan Frosting

  • 1 1/3 cups Unsweetened Shredded Coconut
  • 1 cup Chopped Pecans (or walnuts/toasted almonds as alternative)

Instructions

  1. Bake the Chocolate Cake: Prepare the boxed chocolate cake mix according to the package instructions. Pour the batter into a greased 9×13-inch pan and bake at 350°F (175°C) for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for about 10 minutes.
  2. Poke the Cake: Using the handle of a wooden spoon or a large fork, poke deep holes all over the surface of the warm cake to allow the custard to seep in thoroughly.
  3. Prepare the Custard Mixture: In a medium saucepan over medium heat, combine evaporated milk, sweetened condensed milk, sugar, egg yolks, and butter. Stir constantly for 8 to 10 minutes until the mixture thickens and turns golden. Remove from heat, then stir in the shredded coconut and chopped pecans.
  4. Pour the Custard Over the Cake: Slowly pour or spoon the warm custard mixture evenly over the poked cake, making sure the custard fills all the holes for maximum moisture and flavor infusion.
  5. Chill and Serve: Refrigerate the cake for at least 2 hours or preferably overnight to let the custard set and flavors meld. Serve chilled for the best creamy and rich experience.

Notes

  • Let the cake cool before poking to prevent it from breaking apart.
  • Ensure to poke holes all over the cake for even custard absorption.
  • Use fresh shredded coconut and pecans for optimal texture and flavor.
  • Stir constantly when thickening the custard to avoid scorching.
  • Chilling overnight intensifies the flavors and creaminess of the cake.
  • Gluten-Free option: use a gluten-free chocolate cake mix.
  • Dairy-Free adaptation: substitute evaporated milk with coconut milk and use dairy-free butter.
  • For extra chocolate, drizzle melted dark chocolate on top before serving.
  • Add crushed pineapple to the frosting mixture for a tropical twist.
  • Use ready-made coconut frosting for a quicker no-bake alternative.

Nutrition

Keywords: German Chocolate Cake, Poke Cake, Coconut Pecan Frosting, Chocolate Dessert, Moist Chocolate Cake, Easy Dessert, Party Cake, Gluten-Free Dessert

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