This German Chocolate Poke Cake is a decadent dessert that takes the classic flavors of German chocolate cake and elevates them with a rich caramel sauce and a creamy pecan-coconut frosting. It's the perfect indulgence for any celebration or gathering.
INGREDIENTS
- German Chocolate Cake Mix: 1 box, used to create the base of this moist and flavorful cake.
- Water: 1 1/2 cups, helps bring the cake mix together and provides moisture.
- Vegetable Oil: 1/2 cup, adds richness and keeps the cake tender.
- Large Eggs: 3, to bind the ingredients and add structure to the cake.
- Sweetened Condensed Milk: 1 can, mixed with caramel sauce to create a sweet, sticky filling that soaks into the cake.
- Caramel Sauce: 1 cup, divided, used in both the filling and the frosting for extra sweetness.
- Chopped Pecans: 1 cup, folded into the frosting for a nutty crunch.
- Sweetened Shredded Coconut: 1 cup, adds a classic German chocolate cake flavor and texture to the frosting.
- Butter: 1/2 cup, softened, forms the base of the rich, creamy frosting.
- Powdered Sugar: 4 cups, gives the frosting its sweetness and smooth consistency.
- Milk: 1/4 cup, used to thin the frosting to the perfect spreadable consistency.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan to ensure the cake doesn’t stick.
- Step 2:
- In a large mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Beat the mixture until well combined, ensuring no lumps remain.
- Step 3:
- Pour the prepared cake batter into the greased baking pan. Spread it out evenly to ensure uniform baking. Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Step 4:
- Once the cake is baked, remove it from the oven and let it cool for about 5 minutes. This cooling time allows the cake to set slightly before you add the filling.
- Step 5:
- In a medium mixing bowl, combine the sweetened condensed milk and 1/2 cup of caramel sauce. Whisk together until the mixture is smooth and well blended.
- Step 6:
- Using the end of a wooden spoon, poke holes into the cake at 1-inch intervals. These holes will allow the caramel mixture to seep into the cake, making it extra moist and flavorful.
- Step 7:
- Pour the caramel sauce mixture over the cake, spreading it evenly to ensure it fills all the holes. Let the cake absorb the sauce while you prepare the frosting.
- Step 8:
- In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and remaining caramel sauce, mixing until smooth and creamy.
- Step 9:
- Fold in the chopped pecans and sweetened shredded coconut, ensuring they are evenly distributed throughout the frosting.
- Step 10:
- Spread the frosting over the cake, making sure to cover it completely. The frosting should be thick and rich, adding a final layer of flavor to the cake.
- Step 11:
- Chill the cake in the refrigerator for 1-2 hours before serving. This allows the flavors to meld together and makes the cake easier to slice.
Serving and Storage Tips
- Serve the German Chocolate Poke Cake chilled for the best flavor and texture. The cold frosting and soaked cake create a deliciously rich dessert experience.
- This cake pairs wonderfully with a hot cup of coffee or a glass of cold milk.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Be sure to keep the cake covered to maintain its moisture.
- If you prefer a more intense caramel flavor, drizzle additional caramel sauce over each slice before serving.
Helpful Notes
- You can make the cake a day in advance; in fact, letting it sit overnight in the refrigerator allows the flavors to deepen even more.
- For a nut-free version, simply omit the pecans. The cake will still be deliciously rich and flavorful.
- Quotes: "This German Chocolate Poke Cake is the ultimate indulgence, combining classic flavors with a modern twist."
Tips from well-known chefs
- Chef Julia recommends using a homemade caramel sauce for the richest flavor. It’s worth the extra effort!
- Chef David suggests toasting the shredded coconut lightly before adding it to the frosting to enhance its nutty flavor.
- Chef Emily advises serving this cake with a scoop of vanilla ice cream for an extra indulgent treat.