German Chocolate Poke Cake (Print)
Rich chocolate cake with coconut pecan frosting and sweet filling, ideal for sharing at celebrations.
# Ingredients:
→ Cake Base
01 -
1 box chocolate cake mix
02 -
240 ml water
03 -
80 ml vegetable oil
04 -
3 large eggs
→ Filling
05 -
1 can sweetened condensed milk (396 g)
→ Coconut Pecan Frosting
06 -
115 g unsalted butter
07 -
240 ml evaporated milk
08 -
200 g granulated sugar
09 -
3 large egg yolks
10 -
135 g sweetened shredded coconut
11 -
100 g chopped pecans
12 -
5 ml vanilla extract
# Steps:
01 -
Prepare and bake the chocolate cake mix in a 23 x 33 cm baking dish according to the package instructions.
02 -
Allow the cake to cool for 5–10 minutes, then use the handle of a wooden spoon or a skewer to poke holes throughout the surface of the cake.
03 -
Pour the sweetened condensed milk evenly over the warm cake, ensuring it seeps into the holes.
04 -
Let the cake cool completely, then refrigerate for at least 4 hours or overnight for optimal texture.
05 -
In a saucepan, combine unsalted butter, granulated sugar, evaporated milk, and egg yolks. Cook over medium heat, stirring constantly, until thickened (approximately 10–12 minutes). Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract.
06 -
Evenly spread the coconut pecan frosting over the chilled cake. Slice and serve as desired.
# Additional Notes:
01 -
For clean slices, chill the cake until fully set before cutting.