Description
Ingredients
For the Cake:
- 1 box chocolate cake mix (15.25 oz)
- 3 large eggs, at room temperature
- 1/2 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup coconut pecan frosting (store-bought or homemade)
For the Topping:
- 2 cups coconut pecan frosting
- 1 cup toasted coconut flakes
- 1/2 cup chopped pecans
- 1/4 cup chocolate shavings (optional, but highly recommended!)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan.
In a large bowl, combine the chocolate cake mix, eggs, oil, water, and vanilla extract. Using an electric mixer, beat on medium speed for about 2 minutes until the batter is well combined and smooth.
Pour the batter into your prepared baking pan and smooth the top with a spatula.
Olivia’s Tip: Tap the pan gently on the counter a few times to release any air bubbles trapped in the batter. This helps prevent those little cake volcanoes that sometimes form during baking!
Slide your cake into the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
Place the hot cake on a cooling rack, but don’t let it cool completely! This is key to the perfect german chocolate poke cake recipe – we want the cake still warm when we add the filling.
Olivia’s Tip: Set a timer for 5 minutes after removing the cake from the oven – that’s the perfect time to start the poking process!
While the cake is still warm (but not hot), use the handle of a wooden spoon to poke holes all over the cake. I usually make holes about 1 inch apart – you’ll want plenty of them!
The holes should go almost to the bottom of the cake, but not all the way through. Think of them as little reservoirs for all that creamy, sweet goodness we’re about to add.
Olivia’s Confession: The first time I made this, I was way too timid with my poking. Don’t be shy – your cake can handle it, and more holes mean more filling in every bite!
In a medium bowl, whisk together the sweetened condensed milk and 1 cup of coconut pecan frosting until well combined.
Slowly pour this mixture over the warm cake, making sure to aim for the holes you’ve created. Use a spatula to gently spread the mixture around, ensuring it fills all those lovely pockets.
Olivia’s Tip: Pour the filling mixture in stages, allowing it to soak in for a minute between additions. Patience here leads to a perfectly moist – not soggy – finished cake.
Once all the filling has been absorbed into the cake, spread the remaining 2 cups of coconut pecan frosting over the top in an even layer.
Sprinkle with the toasted coconut flakes, chopped pecans, and chocolate shavings if using.
Cover the cake with plastic wrap and refrigerate for at least 2 hours, though overnight refrigeration will give you the best flavor development.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 per serving
Keywords: chocolate cake, poke cake, coconut pecan frosting, german chocolate, moist chocolate dessert