German Chocolate Poke Cake Recipe 🍫🍰

This German Chocolate Poke Cake is a decadent dessert that combines the rich flavors of chocolate with a sweet, coconut-pecan frosting and a moist, tender cake. The "poke cake" method allows the frosting to seep into the cake, creating a deliciously gooey, flavorful treat that’s sure to be a crowd-pleaser. It’s a perfect dessert for parties, potlucks, or any special occasion where you want to impress with something a little different!

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Ingredients:

For the Cake:

• 1 box (15.25 oz) German chocolate cake mix (or use a homemade chocolate cake recipe)
• 1 cup (240ml) water
• 1/2 cup (120ml) vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract

For the Coconut-Pecan Frosting:

• 1 ½ cups (360ml) evaporated milk
• 1 cup (200g) granulated sugar
• 3/4 cup (170g) unsalted butter
• 3 large egg yolks
• 1 ½ teaspoons vanilla extract
• 1 ½ cups (120g) shredded sweetened coconut
• 1 ½ cups (180g) chopped pecans

For the Chocolate Drizzle (Optional):

• 1/2 cup (90g) semi-sweet chocolate chips
• 1 tablespoon unsalted butter
• 2 tablespoons heavy cream

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Instructions:

Step 1: Prepare the Cake

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and lightly flour it, or line it with parchment paper for easy removal later.
2. In a large bowl, prepare the German chocolate cake mix according to the package instructions. Typically, you’ll need to mix the cake mix, water, vegetable oil, eggs, and vanilla extract together until smooth.
3. Pour the batter into the prepared baking pan and spread it evenly.
4. Bake in the preheated oven for 28-32 minutes or until a toothpick inserted into the center comes out clean.
5. Once baked, remove the cake from the oven and let it cool for about 15-20 minutes.

Step 2: Make the Coconut-Pecan Frosting

1. While the cake is cooling, prepare the coconut-pecan frosting. In a medium saucepan, combine the evaporated milk, granulated sugar, and unsalted butter over medium heat. Stir occasionally until the butter has melted and the sugar dissolves.
2. In a small bowl, whisk the egg yolks until well combined, then slowly add them to the saucepan, whisking constantly. This helps prevent the eggs from curdling.
3. Continue to cook the mixture over medium heat, stirring constantly, for about 8-10 minutes, or until it thickens and reaches a custard-like consistency.
4. Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Mix until everything is evenly distributed, then set aside to cool for about 10-15 minutes.

Step 3: Poke the Cake

1. After the cake has cooled slightly but is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake, about 1 inch apart. Be sure to make the holes deep enough to allow the frosting to seep into the cake.
2. Spoon the coconut-pecan frosting evenly over the cake, making sure it fills the holes and covers the top. The frosting will seep into the holes, making the cake extra moist and flavorful.
3. Let the cake cool completely in the pan, allowing the frosting to firm up and set.

Step 4: Make the Chocolate Drizzle (Optional)

1. In a small microwave-safe bowl, combine the semi-sweet chocolate chips, butter, and heavy cream. Microwave in 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth.
2. Drizzle the melted chocolate over the cooled cake for an extra layer of richness. You can either drizzle it randomly for a rustic look or create a more uniform design if you prefer.

Step 5: Serve and Enjoy

1. Once the cake is completely cooled, slice it into squares and serve.
2. The cake can be stored in an airtight container in the refrigerator for up to 5 days. It may also be stored at room temperature for 2-3 days, but refrigerating it helps the frosting set better and keeps it fresh longer.

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Storage Tips:

✔ Refrigerator: Store the cake in an airtight container in the fridge for up to 5 days. The coconut-pecan frosting will keep the cake moist and flavorful. ✔ Freezer: You can freeze the cake for up to 2 months. Wrap the cake tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.

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Tips & Variations:

✔ Alcohol-Free Version: You can make a non-alcoholic version of the cake by replacing the Limoncello with more lemon juice and a splash of vanilla extract. ✔ Mini Cupcakes: If you prefer to make individual servings, pour the batter into mini muffin tins and bake for about 12-15 minutes. Add a spoonful of the coconut-pecan frosting to each mini cupcake once they’ve cooled. ✔ Toppings: For extra flavor, you can add chocolate shavings or whipped cream on top of each slice for an elegant touch. ✔ Nuts: If you’re not a fan of pecans, you can substitute them with chopped walnuts or leave the nuts out completely for a smoother texture.

This German Chocolate Poke Cake is a crowd-pleasing dessert with layers of flavor that you’re sure to love. The combination of rich chocolate cake, gooey coconut-pecan frosting, and the chocolate drizzle on top makes this cake a showstopper for any occasion. Enjoy every decadent bite! 😊