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I love making this German Chocolate Poke Cake because it puts a fun spin on a beloved classic. You're working with a super moist chocolate cake that gets loaded up with sweet creamy condensed milk, making each forkful a treat. The real showstopper is that rich coconut pecan topping bringing all the cozy vibes.
The first time I put this together for my sister’s birthday, the leftovers vanished and everyone wanted more—it’s now the go-to sweet treat at every family reunion for us
Irresistible Ingredients
- Vanilla extract: wraps up all the flavors with a fragrant finish Go for real vanilla if you can for the best results
- Chopped pecans: add a bit of crunch and nutty taste For an even deeper flavor, toast them lightly first
- Sweetened shredded coconut: brings the signature chewy bite that makes German chocolate desserts special Pick a package that’s extra moist
- Large egg yolks: create a thicker, richer frosting Make sure your eggs are at room temperature for best mixing
- Granulated sugar: gives the frosting its sweetness and helps caramelize Pick fine-grained sugar so it melts easily
- Evaporated milk: gives body and a hint of rich caramel to the frosting Select full-fat for a creamy texture
- Unsalted butter: helps the frosting taste fresher and richer Grab the freshest butter for maximum flavor
- Sweetened condensed milk: keeps the cake creamy and moist The thickest can you can find works best
- Large eggs: hold the cake together while adding richness Always better with fresh eggs for a fluffy crumb
- Vegetable oil: keeps every bite extra tender Try to use one without much flavor
- Water: lightens up the cake and keeps things soft Filtered is great if you have it
- Chocolate cake mix: turns this into a quick, no-fuss dessert Pick a good quality mix if you want the ultimate taste
Easy Directions
- Add the Frosting:
- Take the chilled cake and spread that coconut pecan frosting all over the top. Make sure to cover every inch. Slice into squares when you’re ready and serve cool or at room temp.
- Make Your Frosting:
- Throw butter, sugar, egg yolks, and evaporated milk into a saucepan and stir on medium heat. Keep going for ten to twelve minutes until it thickens nicely. Off the heat, toss in coconut, pecans, and vanilla. Mix until they’re even throughout.
- Chill the Cake:
- When your cake is cooled to room temperature, pop it in the fridge for at least four hours, or overnight if you’ve got the time. This lets that milk soak all the way through.
- Poke and Pour:
- While your cake’s still warm, use a skewer or the end of a wooden spoon to poke holes spread across the top. Pour the sweetened condensed milk slowly over so it really seeps deep into those holes.
- Bake the Chocolate Cake:
- Get your chocolate cake mix going in a 9x13 baking dish, following what the box says exactly. Stop mixing once it comes together for best results. Bake until you poke it and just a few crumbs stick—wait about five to ten minutes before moving on.
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The sneaky star is that condensed milk. It sounds simple, but it’s the magic that makes this cake melt as soon as you take a bite. My aunt’s jaw dropped the first time I served it for dessert—it’s still my top secret ingredient!
Keeping it Fresh
This dessert holds up perfectly covered in your fridge for up to five days. The coconut pecan frosting locks in all the softness so the cake never gets dry. Cut pieces and store sealed for quick, ready-to-eat treats.
Easy Ingredient Swaps
If nuts are an issue, just use extra coconut or sunflower seeds instead of pecans. No sweetened condensed milk? Try pouring on some thick caramel sauce for a new twist. Gluten-free cake mix makes it totally safe for anyone who needs it.
Fun Ways to Serve
Pair with a little vanilla ice cream for a classic diner vibe. You could sprinkle cocoa powder or drizzle extra melted chocolate for fancier flair. It's my favorite birthday go-to—add birthday candles or chocolate curls on top for fun.
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History & Culture
Funny enough, German chocolate cake comes from the guy Sam German, not the country. He made a special chocolate in the 1800s for Baker’s, and folks in America turned it into this cake. The poke technique is a more recent US home cook hack for extra-moist treats.
Recipe FAQs
- → How do you keep the cake extra moist?
Poke holes in the warm cake, then pour over plenty of condensed milk so it seeps in nice and deep.
- → What toppings complement the coconut pecan frosting?
Try drizzling a little chocolate sauce, tossing on some extra coconut flakes, or a handful of toasted pecans on top. All work great.
- → Can I bake the cake ahead of time?
Yup, make it earlier and pop it in the fridge for several hours, even overnight. The flavors soak in and it's even tastier.
- → Is it possible to use homemade chocolate cake instead of box mix?
For sure! Just make your usual chocolate cake for a 9x13 pan and go from there. Works just as well.
- → Can this dessert be made nut-free?
No problem! Skip the pecans or swap for more coconut if you don’t want any nuts.