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Ultra-Moist German Chocolate Poke Cake with Gooey Coconut Pecan Topping

A decadent slice of german chocolate poke cake featuring dark chocolate layers, coconut filling, and whipped cream topping.
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Make this rich, decadent German Chocolate Poke Cake. It stays incredibly moist because of the filling poured over the warm cake, topped with a classic, gooey coconut pecan frosting. This is an easy make-ahead dessert perfect for parties.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix
  • Ingredients called for on cake mix box (usually eggs, oil, water)
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup hot fudge topping
  • 1 cup boiling water
  • For the Coconut Pecan Topping:
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • For the Finish:
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chopped pecans, toasted (for garnish)

Instructions

  1. Prepare the cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Prepare the chocolate cake mix according to the package directions and pour the batter into the prepared pan. Bake according to package directions until a toothpick inserted in the center comes out clean.
  2. Poke the cake: While the cake is still warm, use the handle end of a wooden spoon or a large fork to poke holes all over the top of the cake, spacing them about 1 inch apart. You want holes that go deep but do not pierce the bottom of the pan.
  3. Prepare the filling: In a small saucepan, combine the granulated sugar, butter, heavy cream, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  4. Stir in the coconut and pecans into the saucepan mixture. Remove from heat and stir in the vanilla extract.
  5. Pour the filling: Immediately pour the hot coconut-pecan mixture evenly over the warm cake, allowing it to seep into the holes.
  6. Prepare the condensed milk layer: In a small bowl, whisk together the sweetened condensed milk and hot fudge topping until combined. Drizzle this mixture evenly over the coconut-pecan layer, allowing it to soak in.
  7. Chill: Cover the cake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set and the cake to absorb moisture.
  8. Prepare the whipped topping: Just before serving, beat the heavy whipping cream, powdered sugar, and vanilla extract in a bowl until stiff peaks form.
  9. Frost and garnish: Spread the whipped cream evenly over the chilled cake. Sprinkle the top with toasted chopped pecans. Slice and serve cold.

Notes

  • For the best moisture, let this cake chill for a full 8 hours or overnight before serving.
  • You can toast the pecans for the topping by spreading them on a dry skillet over medium heat for 3 to 5 minutes, stirring often until fragrant.
  • If you prefer a richer chocolate flavor in the cake base, substitute the water called for on the box with strong brewed coffee.

Nutrition

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