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To make a German chocolate poke cake, you need a few key ingredients. First, grab a box of German chocolate cake mix. This mix gives the cake its rich flavor. Next, you will need one cup of coconut milk. It adds moisture and creaminess. You also need three large eggs to bind everything together.

German Chocolate Poke Cake

Indulge in the rich flavors of a German Chocolate Poke Cake that will wow your friends and family! This simple and delicious recipe combines a moist chocolate cake with a decadent coconut and pecan topping. Perfect for bakers of all levels, just follow our easy steps to create a dessert that's sure to impress. Click through to explore the full recipe and master this delightful treat! Don't miss out on making something truly special today!
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Ingredients
  

1 box German chocolate cake mix

1 cup coconut milk (canned)

1 cup sweetened shredded coconut

1 cup chopped pecans

1 cup evaporated milk

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1/2 cup butter (1 stick)

1 teaspoon vanilla extract

3 large eggs

1/4 teaspoon salt

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

    In a mixing bowl, combine the German chocolate cake mix, coconut milk, eggs, and salt. Beat on medium speed for 2 minutes until well combined.

      Pour the cake batter into the prepared baking pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

        While the cake is baking, prepare the coconut pecan topping. In a saucepan, combine the evaporated milk, granulated sugar, cocoa powder, and butter. Cook over medium heat until the butter melts, stirring frequently. Bring the mixture to a gentle boil and then reduce to simmer.

          Add the sweetened shredded coconut, chopped pecans, and vanilla extract to the saucepan. Cook for an additional 5 minutes, stirring often. Remove from heat and let the mixture cool slightly.

            Once the cake is done, remove it from the oven and let it cool for about 10 minutes. Use the end of a wooden spoon to poke holes all over the surface of the cake, about 1 inch apart.

              Pour the warm coconut pecan topping evenly over the cake, ensuring it fills the holes as much as possible.

                Allow the cake to cool completely in the pan before slicing and serving.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

                    - Presentation Tips: Serve each slice with a dollop of whipped cream on top and a sprinkle of extra shredded coconut and chopped pecans for an attractive touch!