Dive into the indulgent world of German Chocolate Poke Cake with me at Life with Jeviko! This luscious cake is a modern twist on the classic German Chocolate Cake, featuring rich chocolate layers and a delectable coconut-pecan frosting. Perfect for impressing guests or satisfying your sweet tooth, this cake is surprisingly easy to make and absolutely unforgettable.
Why is This Cake So Moist and Flavorful? The secret to this cake’s incredible moisture is the “poke” technique. After baking, holes are made in the cake and filled with a sweetened condensed milk and evaporated milk mixture. This ensures every bite is packed with chocolatey goodness and stays wonderfully moist.
Can I Prepare This Cake Ahead of Time? Absolutely! This cake can be made 1-2 days in advance and stored in the refrigerator. Chilling enhances the flavors and keeps the frosting perfectly creamy. It’s a great make-ahead option for easy entertaining.
How Should I Serve This Cake? Serve the cake chilled for the best texture and flavor. Garnish with toasted coconut, chocolate shavings, chopped nuts, or fresh berries for an extra touch. Display it on a pedestal cake stand for a stunning dessert table centerpiece.
Who Will Love This Cake? Fans of German Chocolate Cake and chocolate poke cakes will be thrilled by this recipe. It’s a crowd-pleaser for potlucks, birthdays, and special occasions, offering a rich and irresistible chocolate experience.
Why Make This German Chocolate Poke Cake? This cake combines the convenience of a boxed mix with the indulgence of a homemade treat. The poke technique makes it incredibly moist, and it’s sure to become a family favorite.
Ready to bake? Let’s get to the recipe and enjoy this show-stopping cake!
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 4 hours (includes cooling and chilling)
Ingredients:
Cake:
- 1 box (18.25 oz or 519g) chocolate or German chocolate cake mix
- Ingredients called for on cake mix box (usually oil, eggs, water)
Poke Mixture:
- 1 cup (237 ml) sweetened condensed milk
- 1/2 cup (118 ml) evaporated milk
Chocolate Ganache:
- 1 cup (177g) semisweet chocolate chips
- 1/2 cup (118 ml) heavy whipping cream
Coconut-Pecan Frosting:
- 1 1/2 cups (112g) sweetened shredded coconut
- 1 cup (110g) chopped pecans
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) light brown sugar
- 1 teaspoon (5 ml) vanilla extract
Instructions:
- Preheat oven to 350°F (177°C). Grease a 9×13 inch baking pan and line with parchment paper.
- Make cake batter according to package directions. Pour into prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- While the cake is still warm, use a wooden spoon handle to poke holes all over the top, being careful not to go through the bottom.
- In a small bowl, whisk together sweetened condensed milk and evaporated milk. Slowly pour over the cake, allowing the mixture to absorb into the holes.
- Let the cake cool completely, then refrigerate until chilled, about 1 hour.
- Make ganache by microwaving chocolate chips and cream in 30-second bursts, stirring between intervals, until smooth and creamy. Spread over the chilled cake.
- In a skillet over medium heat, melt butter. Add brown sugar, coconut, pecans, and vanilla. Cook, stirring constantly, for 5 minutes until bubbly.
- Spread the coconut-pecan mixture over the ganache and return the cake to the fridge for at least 2 hours before serving.
Tips for Success:
- For an extra moist cake, substitute water in the cake mix with an equal amount of milk or buttermilk.
- Toast pecans in a dry skillet for 3-5 minutes before adding them to the frosting for deeper flavor.
- Reserve some frosting to sprinkle over the cake for a pretty finish.
- Store leftovers covered in the fridge for up to 5 days.
- Try different cake flavors like red velvet or carrot for a unique twist!
Enjoy baking and savoring this decadent German Chocolate Poke Cake!
