German Chocolate Poke Cake Recipe
Ingredients
For the Cake:
– 1 box (15.25 oz) German chocolate cake mix (or 1 recipe from scratch)
– Ingredients required by the cake mix (usually eggs, oil, and water)
For the Filling:
– 1 can (14 oz) sweetened condensed milk
– 1/2 cup (120 ml) caramel sauce (store-bought or homemade)
For the Coconut-Pecan Topping:
– 1 cup (100 g) shredded sweetened coconut
– 1 cup (120 g) chopped pecans
– 1/2 cup (1 stick) unsalted butter
– 1 cup (200 g) packed brown sugar
– 1/2 cup (120 ml) evaporated milk
– 1 teaspoon vanilla extract
For Garnish:
Whipped cream or additional coconut and pecans (optional)
Instructions
1. Bake the Cake:
1. **Preheat Oven**: Preheat your oven according to the instructions on the cake mix box (usually 350°F or 175°C).
2. **Prepare Cake Mix**: Prepare the German chocolate cake mix according to the package instructions. This typically involves mixing the cake mix with eggs, oil, and water.
3. **Bake**: Pour the batter into a greased 9×13-inch baking dish and bake according to the package instructions, usually for about 30-35 minutes. The cake should be a deep golden brown and a toothpick inserted into the center should come out clean.
4. **Cool and Poke**: Allow the cake to cool in the pan for about 10 minutes. Use the handle of a wooden spoon or a fork to poke holes all over the cake, about 1 inch apart.
2. Prepare the Filling:
1. **Combine Ingredients**: In a small bowl, mix together the sweetened condensed milk and caramel sauce.
2. **Pour Over Cake**: Pour the caramel mixture evenly over the warm cake, allowing it to seep into the holes. The cake will absorb the mixture, making it rich and moist.
3. Prepare the Coconut-Pecan Topping:
1. **Melt Butter**: In a medium saucepan, melt the butter over medium heat.
2. **Add Sugar and Milk**: Stir in the brown sugar and evaporated milk. Bring to a gentle boil and cook, stirring constantly, for about 2-3 minutes until the mixture thickens slightly.
3. **Add Coconut and Pecans**: Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. The mixture will be thick and chunky.
4. **Spread Over Cake**: Evenly spread the coconut-pecan mixture over the top of the cake.
4. Chill and Serve:
1. **Cool**: Allow the cake to cool completely before serving. This will allow the caramel filling to set and the topping to firm up.
2. **Garnish**: If desired, top with additional whipped cream, coconut, or pecans before serving.
Tips:
– **Caramel Sauce**: For an extra touch of homemade flavor, you can make your own caramel sauce or use a high-quality store-bought version.
– **Texture**: If you like your cake extra gooey, make sure to pour the caramel mixture while the cake is still warm so it soaks in better.
– **Storage**: Store leftovers covered in the refrigerator for up to 4-5 days.
This German Chocolate Poke Cake is a crowd-pleaser with its rich chocolate flavor, gooey caramel filling, and sweet coconut-pecan topping. Enjoy!
