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Ultra-Moist German Chocolate Poke Cake with Classic Coconut Pecan Frosting

A moist slice of german chocolate poke cake with white filling and pecan caramel topping on a white plate.
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Make this ultra-moist German Chocolate Poke Cake, featuring a rich chocolate base soaked in sweetened condensed milk and topped with a classic, gooey coconut pecan frosting. This easy make-ahead dessert is perfect for parties and gatherings.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 (14 oz) can sweetened condensed milk
  • 1 (5.25 oz) can evaporated milk
  • 1 teaspoon vanilla extract
  • 1 (3.9 oz) package instant chocolate pudding mix
  • 1 cup boiling water
  • 1 cup cold milk
  • 1 (12 oz) container frozen whipped topping, thawed
  • 1 cup chopped pecans, toasted
  • 1 cup shredded sweet coconut, toasted
  • 1 (12 oz) jar caramel or fudge topping (for drizzling)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Prepare the chocolate cake according to the package directions, substituting the required water, oil, and eggs. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  3. While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake, about 1 inch apart.
  4. In a small bowl, whisk together the sweetened condensed milk, evaporated milk, and vanilla extract. Pour this mixture evenly over the warm cake, allowing it to soak into the holes. Let the cake cool completely, about 1 hour.
  5. Prepare the pudding: In a medium bowl, whisk the instant pudding mix with the cold milk until thickened, about 2 minutes. Gently fold in half of the thawed whipped topping. Spread this mixture evenly over the cooled cake.
  6. Prepare the coconut pecan frosting: In a saucepan, combine the boiling water, chocolate pudding mix (from the package), and the remaining half of the whipped topping. Whisk until smooth. Stir in the toasted coconut and toasted pecans. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 3 to 5 minutes. Do not boil.
  7. Remove the frosting from the heat and let it cool slightly, about 10 minutes. Spread the warm coconut pecan frosting over the pudding layer.
  8. Chill the cake for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to absorb moisture.
  9. Before serving, drizzle the top with caramel or fudge topping, if desired. Garnish with extra toasted pecans.

Notes

  • For the best texture, you can prepare the cake and the soaking liquid the day before. Cover and refrigerate. Prepare the frosting just before serving.
  • To toast coconut and pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • If you prefer a richer soak, you can substitute the evaporated milk with heavy cream.

Nutrition

Find it online: https://mdlatdmm.com/german-chocolate-poke-cake-recipe/