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This twist on German chocolate is my favorite because it's got something extra. Classic deep chocolate gets bumped up with a super creamy, milky soak that makes each bite crazy fudgy. The best part is topping it off with that nostalgic coconut pecan stuff that instantly feels like a party.
The first time I made this for my sister’s birthday, the leftovers vanished fast. Now people always ask for it whenever we do a family reunion. It’s our go-to treat.
Irresistible Ingredients
- Vanilla extract: finishes things off with sweet, fragrant notes Go for pure extract if you can
- Chopped pecans: crunchy and nutty Try toasting for a bolder kick
- Sweetened shredded coconut: classic chew and flavor Buy it moist for the best texture
- Large egg yolks: add richness to the frosting and make it nice and thick Let them warm up on the counter first
- Granulated sugar: brings the sweet and helps caramelize while cooking Use fine sugar so it mixes in smoothly
- Evaporated milk: makes your frosting creamy and caramel-y Choose full-fat for the yummiest results
- Unsalted butter: the base that makes frosting rich and smooth Fresh is best here
- Sweetened condensed milk: turns each piece moist and melt-in-your-mouth Find the thickest can for ultimate creaminess
- Large eggs: bind the cake together and make it fluffy The fresher the better
- Vegetable oil: keeps things tender and light Stick with neutral oil for clean flavor
- Water: makes the cake soft Use filtered water if you want extra purity
- Chocolate cake mix: cuts down on work but still tastes fancy Pick a good brand for that deep chocolate punch
Step-by-Step Walkthrough
- Frost and Slice:
- Spread your frosting across the whole cake after it’s chilled. Cut into servings, then dig in cold or let it come to room temp—the texture is great both ways.
- Whip Up the Coconut Pecan Frosting:
- Mix up your butter, sugar, evaporated milk, and egg yolks over medium heat. Stir non-stop until everything thickens and sticks to your spoon—about ten to twelve minutes. Pull it off the heat and blend in coconut, pecans, and vanilla until it’s all even.
- Chill Time:
- Let the cake cool completely, then slide it into the fridge for at least four hours, or all night if you can. Chilling lets the milk really sink in.
- Poke and Pour:
- Poke holes all around your warm cake with a skewer or wooden spoon handle, making sure to space them out. Slowly drizzle that condensed milk on top and watch it soak right in.
- Bake the Chocolate Cake:
- Follow the box directions exactly to whip up your chocolate cake in a thirteen by nine pan. Only beat until mixed, then bake until just a few crumbs stick to a toothpick. Give it a short five to ten-minute break out of the oven before moving on.
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Honestly, sweetened condensed milk is my magic move here. It sounds kind of obvious, but it’s what turns this treat into something seriously rich that melts as soon as you take a bite. I’ll never forget my aunt’s face when I first served this at dessert time.
Keeping It Fresh
Just cover this dessert and stash it in the fridge and you’re set for almost a week. The coconut pecan frosting acts to keep things soft, so leftovers are always tasty. Cut into slices and store it in a lidded container—you’ve got grab-and-go treats anytime.
Swaps and Options
Need it nut-free? Use extra shredded coconut or sunflower seeds instead. If condensed milk’s not handy, try pouring over thick caramel sauce—it’s different, but still delicious. Gluten-free cake mix? No problem, it swaps in without any trouble for those who need it.
How to Serve
Top your slice with a scoop of vanilla ice cream for serious old-school diner vibes. Go fancy and sprinkle cocoa or drizzle melty chocolate on top. It’s a birthday favorite at my place, because you can decorate it with candles or pile on some chocolate curls.
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Fun Backstory
Even though it’s called German chocolate, this dessert has American roots. The name comes from Sam German—the guy behind the special chocolate at Baker’s Chocolate way back in the 1800s. The poke cake version probably popped up thanks to home bakers loving super-moist, extra-decadent cakes.
Frequently Asked Questions
- → What's the trick for keeping this cake super soft?
Poke warm cake all over and pour condensed milk in. It keeps each bite really tender.
- → What can I put on it besides coconut and pecans?
Try extra coconut, more toasted pecans, or pour chocolate syrup over the top. All of these work great.
- → Can I prepare this cake in advance?
Definitely. Sticking it in the fridge for a few hours or all night helps the flavors really come together.
- → Can I use my own chocolate cake instead of a mix?
For sure! Use your favorite homemade chocolate cake in a standard 9x13 dish.
- → Is there a way to skip nuts?
Yep, just leave out the pecans or use more coconut to get around the nuts.