Print

Easy Chocolate Poke Cake – German-Inspired Sweet Perfection

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

An ultra-moist chocolate poke cake soaked in sweetened condensed milk and topped with homemade coconut-pecan frosting. A rich, easy dessert perfect for crowds and holidays.

Ingredients

Scale

Cake Base:

  • 1 box German chocolate or devil’s food cake mix

  • Ingredients per box (usually eggs, oil, water)

  • 1 (14 oz) can sweetened condensed milk

  • Optional: 3–4 tbsp chocolate syrup

Coconut-Pecan Topping:

  • 1 cup evaporated milk

  • 3 egg yolks

  • ½ cup granulated sugar

  • ½ cup brown sugar

  • ½ cup unsalted butter

  • 1 tsp vanilla extract

  • 1 ½ cups sweetened shredded coconut

  • 1 cup chopped pecans

Optional Garnish:

  • Whipped topping or chocolate ganache

  • Extra pecans or coconut for sprinkling

Instructions

  • Preheat oven to 350°F. Prepare cake mix as directed and bake in a greased 9×13-inch pan.

  • Cool cake for 10 minutes. Poke holes all over using a wooden spoon handle.

  • Pour sweetened condensed milk evenly over the cake. Let cool completely.

  • In a saucepan, cook evaporated milk, egg yolks, sugars, and butter over medium heat until thickened (8–10 minutes). Stir constantly.

  • Remove from heat. Add vanilla, coconut, and pecans. Cool slightly.

  • Spread topping over cake. Chill at least 1 hour before slicing.

  • Garnish with whipped topping or drizzle if desired

Notes

  • Tastes better the next day.

  • Store covered in fridge for up to 5 days.

  • Freeze slices for longer storage.

Find it online: https://thefoodaunt.com/easy-chocolate-poke-cake-german-inspired-sweet-perfection/