German Chocolate Poke Cake – Decadent & Easy! 🍫🥥


 


1️⃣ Bake the Cake

  1. Prepare and bake the chocolate cake in a 9x13" pan as directed.

  2. While still warm, poke holes all over with the back of a wooden spoon.

2️⃣ Soak with Caramel Milk

  1. Mix condensed milk + caramel sauce, pour over the cake.

  2. Let it soak 30 mins (refrigerate if not frosting immediately).

3️⃣ Make the Frosting

  1. In a saucepan, whisk evaporated milk, sugar, egg yolks, and butter.

  2. Cook over medium heat, stirring constantly, until thickened (~10 mins).

  3. Remove from heat, stir in vanilla, coconut, and pecans.

4️⃣ Frost & Serve!

  1. Spread topping over cooled cake.

  2. Chill 1 hour before slicing.

🔥 Pro Tips

🔹 Toast pecans & coconut – For deeper flavor (350°F for 5-7 mins).
🔹 Use a fork – For smaller, more even holes.
🔹 Add chocolate drizzle – Melted chocolate on top for extra decadence.

🍽️ Serving Ideas

  • À la mode – With vanilla ice cream

  • Coffee pairing – Perfect for dessert after dinner

  • Garnish – Extra toasted coconut on top

🔄 Variations

  • Coconut-free – Skip coconut, use all pecans

  • Store-bought shortcut – Use canned coconut-pecan frosting instead

  • Spiked version – Add 1 tbsp rum to the frosting

📦 Storage Tips

  • Fridge: 5 days (cover tightly).

  • Freeze: 2 months (without frosting, add fresh when thawed).

Final Verdict: Chocolate-Coconut Heaven! ✨

This poke cake is ridiculously moist, rich, and loaded with texture—a guaranteed hit for any occasion!