🍳 German Chocolate Poke Cake 🍰
Ingredients:
1 box (15 oz) devil’s food cake mix, plus ingredients listed on the box (eggs, oil, water)
1 can (14 oz) sweetened condensed milk
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1/2 cup unsalted butter
1 cup granulated sugar
3 large egg yolks
1 teaspoon pure vanilla extract
1 1/3 cups shredded sweetened coconut
1 cup chopped pecans
Flaky sea salt (optional, for garnish)
Instructions:
Prepare the Cake: Preheat your oven to the temperature specified on the cake mix box. Grease a 9x13-inch baking pan. Prepare the cake batter according to package instructions and pour it into the prepared pan. Bake until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for about 10 minutes.
Add the Sweetened Condensed Milk: Using the handle of a wooden spoon, poke holes all over the warm cake, spacing them about an inch apart. Slowly pour the sweetened condensed milk evenly over the surface, ensuring it soaks into the holes. Let the cake cool completely.
Make the Coconut-Pecan Filling: In a medium saucepan, melt the butter over medium heat. Stir in the sugar and cook for 2-3 minutes, stirring constantly. Whisk in the egg yolks one at a time, followed by the vanilla extract. Continue cooking, stirring frequently, until the mixture thickens slightly, about 5-7 minutes. Remove from heat and stir in the coconut and pecans. Let the filling cool to room temperature before spreading it evenly over the cake.
Prepare the Chocolate Drizzle: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each, until smooth and fully melted. Drizzle the chocolate mixture over the top of the cake using a spoon or piping bag.
Chill and Serve: Refrigerate the cake for at least 1 hour to allow the flavors to meld and the toppings to set. Slice, garnish with a sprinkle of sea salt if desired, and serve chilled or at room temperature.