Description
This recipe creates an incredibly moist German Chocolate Poke Cake, featuring a rich chocolate base soaked in a sweet glaze and topped with classic coconut-pecan frosting.
Ingredients
Scale
- 1 box (15.25 oz) chocolate cake mix
- Ingredients listed on cake mix box (eggs, oil, water)
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup caramel sauce or dulce de leche
- 1/2 cup hot water
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 1 1/2 cups flaked coconut, lightly toasted
- 1 cup chopped pecans, lightly toasted
Instructions
- Prepare the chocolate cake according to the box directions, using a 9×13 inch baking pan. Bake until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes.
- While the cake cools slightly, prepare the soak. In a small bowl, whisk together the sweetened condensed milk and caramel sauce until combined.
- Use the handle of a wooden spoon or a fork to poke holes all over the top of the warm cake, about 1 inch apart.
- Slowly pour the condensed milk mixture evenly over the entire surface of the cake, allowing it to soak into the holes. Set the cake aside.
- Prepare the coconut-pecan frosting. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar until dissolved.
- Add the evaporated milk and vanilla extract. Bring the mixture to a gentle boil, stirring constantly. Reduce heat to low and cook for 3 minutes, stirring constantly.
- Remove the pan from the heat. Quickly whisk in the egg yolks one at a time until fully incorporated. Return the pan to low heat and cook for 1 minute more, stirring constantly; do not boil after adding yolks.
- Remove from heat immediately. Stir in the toasted coconut and toasted pecans.
- Spread the warm frosting evenly over the soaked cake. Allow the cake to cool completely before serving.
Notes
- To toast coconut and pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
- For best results, chill the cake for at least 2 hours before slicing and serving.
- You can substitute the caramel sauce with 1/2 cup of melted butter mixed with 1/4 cup of brown sugar for the soak liquid if preferred.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg