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Ultra-Moist German Chocolate Poke Cake with Coconut Pecan Frosting

Close-up of a hand holding a moist slice of german chocolate poke cake topped with gooey caramel and toasted coconut.
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Make this ultra-moist German Chocolate Poke Cake for your next gathering. The cake soaks up a sweet caramel liquid, ensuring rich flavor, and it is topped with classic, gooey coconut pecan frosting. This is an easy make-ahead dessert.

Ingredients

Scale
  • 1 box (15.25 ounces) chocolate cake mix
  • Ingredients called for on cake mix box (usually eggs, oil, water)
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup caramel sauce (store-bought or homemade)
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans, toasted
  • 1 cup shredded sweetened coconut
  • 1 package (3.4 ounces) instant vanilla or butterscotch pudding mix
  • 1 1/2 cups cold milk
  • 1/2 cup powdered sugar
  • 1/4 cup softened butter
  • 1/4 cup evaporated milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the chocolate cake according to the package directions, but use only the ingredients listed on the box (eggs, oil, water). Bake the cake in a 9×13 inch baking pan.
  2. While the cake is still warm from the oven, use the handle of a wooden spoon or a large fork to poke holes all over the top surface of the cake, spacing them about 1 inch apart.
  3. In a small bowl, whisk together the sweetened condensed milk, caramel sauce, and 1 teaspoon of vanilla extract until combined. Pour this soak evenly over the warm cake, making sure the liquid seeps into the poked holes. Let the cake cool completely at room temperature.
  4. While the cake cools, prepare the pudding layer. In a medium bowl, whisk together the instant pudding mix, cold milk, powdered sugar, softened butter, evaporated milk, and 1 teaspoon of vanilla extract until the mixture thickens, about 2 minutes.
  5. Gently spread the thickened pudding mixture evenly over the cooled, soaked cake.
  6. In a separate bowl, combine the toasted pecans and shredded coconut. Sprinkle this mixture over the pudding layer.
  7. Cover the cake loosely and refrigerate for at least 4 hours, or preferably overnight, to allow the soak to fully penetrate and the cake to set. This make-ahead step improves the texture.
  8. Slice and serve this decadent chocolate dessert cold.

Notes

  • Toasting the pecans brings out their best flavor for the topping. Spread them on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • You can substitute the caramel sauce with an equal amount of melted butterscotch chips mixed with a little cream for a different flavor profile in the soak.
  • This cake is best made one day ahead. The longer it sits, the moister the cake becomes as the soak fully absorbs.

Nutrition

Find it online: https://spoonsprout.com/german-chocolate-poke-cake-amazing-soak/