German Chocolate Poke Cake

Ingredients:

For the Cake:

• 1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)

For the Filling:

• 1 can (about 400 g / 14 oz) sweetened condensed milk
• 1 jar (about 340 g / 12 oz) caramel sauce

For the Topping (Coconut-Pecan Frosting):

• 1/2 cup unsalted butter
• 1/2 cup evaporated milk
• 1 cup brown sugar
• 3 large egg yolks, beaten
• 1 tsp vanilla extract
• 1 1/2 cups shredded sweetened coconut
• 1 cup chopped pecans

👩‍🍳 Instructions:

1. Bake the Cake:

• Prepare and bake the chocolate cake in a 9×13 inch pan according to package directions.
• Let it cool for about 10–15 minutes.

2. Poke the Cake:

• Using the handle of a wooden spoon, poke holes all over the cake (about 2–3 cm apart).

3. Add the Filling:

• In a bowl, mix sweetened condensed milk and caramel sauce.
• Slowly pour over the cake, letting it soak into the holes.

4. Make the Coconut-Pecan Topping:

1. In a saucepan over medium heat, melt butter.
2. Add evaporated milk and brown sugar; stir well.
3. Stir in egg yolks (temper them first with a little warm mixture).
4. Cook, stirring constantly, until thickened (about 8–10 minutes).
5. Remove from heat and stir in vanilla, coconut, and pecans.

5. Assemble:

• Spread the warm topping evenly over the cake.
• Let cool completely before serving (it sets into a rich layer).

🍽️ To Serve:

• Slice and serve as-is or with whipped cream
• Best chilled slightly for clean slices

🔥 Tips:

• Don’t skip poking deep holes—this is what makes it extra moist
• Let the topping cool slightly before spreading so it thickens nicely
• Chill for 1–2 hours for the best texture

🧡 Variations:

• Add chocolate chips on top for extra richness
• Use homemade chocolate cake instead of boxed for a from-scratch version
• Drizzle with extra caramel before serving