Description
Indulgent german chocolate poke cake promises a delightful journey through rich, moist layers infused with caramel and coconut. Chocolate lovers will savor each spoonful of this classic dessert that brings comfort and pure satisfaction to the table.
Ingredients
Scale
Cake Base:
- 1 box chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
Filling and Topping:
- 1 can (14 oz) sweetened condensed milk
- 1 cup coconut milk
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1/2 cup caramel sauce
Frosting:
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F and prepare a 9×13-inch baking pan by greasing it thoroughly.
- In a large mixing bowl, combine the chocolate cake mix with eggs, vegetable oil, and water. Whisk until the batter is smooth and free of lumps.
- Pour the cake batter into the prepared pan, spreading it evenly with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool for 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the entire surface of the warm cake.
- Whisk together sweetened condensed milk and coconut milk in a bowl. Slowly pour the mixture over the warm cake, ensuring it seeps into the holes.
- Sprinkle chopped pecans and shredded coconut over the cake, pressing them gently into the milk-soaked surface.
- Drizzle caramel sauce evenly across the cake, allowing it to flow into the holes and coat the nuts and coconut.
- For the frosting, cream unsalted butter in a stand mixer until light and fluffy. Gradually add powdered sugar, cocoa powder, and salt.
- Pour in heavy cream and vanilla extract, beating until the frosting reaches a smooth, spreadable consistency.
- Once the cake has completely cooled, spread the chocolate frosting evenly over the top, covering the pecan and coconut layer.
- Refrigerate the cake for at least 1 hour to allow the flavors to meld and the frosting to set.
- Before serving, let the cake sit at room temperature for 15 minutes to soften slightly. Slice and enjoy the rich, decadent German Chocolate Poke Cake.
Notes
- Swap cake mix for gluten-free version to accommodate dietary restrictions, ensuring everyone can enjoy this delectable dessert.
- Toast pecans beforehand to enhance their nutty flavor and add a delightful crunch to the cake’s texture.
- Use room temperature ingredients for smoother batter and more even cake consistency, preventing potential lumps or uneven mixing.
- Experiment with different milk alternatives like coconut or almond milk for unique flavor variations and potential dairy-free adaptation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 540
- Sugar: 58 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg