8. Make the Frosting
In a large bowl, beat the softened butter until creamy and pale. Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud. Add the milk and the remaining caramel sauce (about ½ cup or 120 ml). Beat on medium speed for 3 to 5 minutes until the frosting is light, fluffy, and easily spreadable.
9. Fold in Coconut and Pecans
Using a spatula, gently fold in the chopped pecans and shredded coconut until evenly distributed throughout the frosting.
10. Frost the Cake
Spread the coconut-pecan frosting evenly over the cooled and soaked cake, making sure to cover every corner. You can create decorative swirls or peaks with the spatula if desired.
11. Chill
Place the cake uncovered in the refrigerator for at least 1 to 2 hours. Chilling firms the topping and allows the flavors to meld beautifully.
12. Serve and Enjoy
Cut the cake into squares and serve chilled or at room temperature. For an extra indulgence, drizzle additional warm caramel sauce over each slice just before serving.
Tips for Success
- Poke holes while cake is still warm: This ensures the caramel soak penetrates fully.
- Toast pecans and coconut: A quick 5-minute toast in the oven enhances their nuttiness and flavor.
- Use room temperature eggs and butter: This helps the batter and frosting blend smoothly.
- Let the cake chill before slicing: Produces clean slices and improves texture.
Ingredient Substitutions and Variations
- No German chocolate cake mix? Use a regular chocolate cake mix and add 1 teaspoon espresso powder to deepen the chocolate flavor.
- Nut allergies? Substitute pecans with toasted sunflower seeds or omit nuts entirely.
- Dairy-free version: Use plant-based butter, coconut milk condensed milk, and coconut milk in the frosting (note the flavor will change slightly).
- Make your own caramel sauce: Homemade caramel adds a richer, more personalized flavor but store-bought is perfectly fine.
Serving Suggestions
- Serve with vanilla bean ice cream or whipped cream for an elegant dessert.
- Add an extra drizzle of warm caramel sauce and sprinkle extra toasted coconut or pecans before serving for a stunning presentation.
- Perfect for birthdays, holidays, picnics, or anytime you want to wow guests.
The Story Behind German Chocolate Cake
Despite its name, German chocolate cake is actually American, named after Samuel German, who developed a type of sweet baking chocolate for the Baker’s Chocolate Company in the 19th century. The cake recipe gained widespread popularity in the 1950s, characterized by its unique coconut-pecan frosting. The poke cake variation is a modern twist that helps infuse the cake with extra moistness and caramel flavor.
Storage and Shelf Life
- Store covered in the fridge for 3 to 4 days to maintain moisture and freshness.
- Freeze individual slices wrapped in plastic and foil; thaw overnight in the fridge before serving.
Frequently Asked Questions (FAQ)
Q: How do I make the cake extra moist?
A: Poking holes and pouring the caramel-condensed milk soak allows deep absorption for moist, rich bites.
Q: Can I use homemade caramel sauce?
A: Absolutely! Homemade caramel enhances flavor and texture beautifully.
Q: What can I substitute for pecans?
A: Walnuts, almonds, or toasted seeds work well if you prefer or have allergies.
Q: How long should the cake chill before serving?
A: At least 1 to 2 hours for the best texture and flavor blending.
Q: Any tips for spreading the frosting evenly?
A: Spread the frosting when the cake is slightly cooled but not cold for smooth coverage.
Final Thoughts
The German Chocolate Poke Cake is an easy yet show-stopping dessert that’s perfect for any occasion. Its moist, chocolatey base soaked with gooey caramel, topped with a coconut-pecan frosting, makes for a multi-textured, deeply satisfying treat. Whether you’re baking for family, friends, or yourself, this cake is guaranteed to disappear quickly and leave everyone asking for seconds.
