Preparing the Cake:
- Bake the Cake:
- Preheat your oven according to the cake mix instructions.
- Prepare the cake batter according to the instructions on the box.
- Pour the batter into a greased 9×13 inch baking pan and bake according to the package instructions. Remove from the oven and let it cool slightly.
Preparing the Coconut Pecan Filling:
- Cook the Filling:
- In a medium saucepan, combine the evaporated milk, sugar, butter, and beaten egg yolks.
- Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes.
- Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
Assembling the Cake:
- Poke Holes in the Cake:
- Using the handle of a wooden spoon, poke holes all over the top of the warm cake.
- Pour the Filling:
- Pour the coconut pecan filling over the warm cake, spreading it evenly and making sure it fills the holes.
- Cool the Cake:
- Let the cake cool completely to allow the filling to set.
Making the Chocolate Ganache:
- Heat the Cream:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Pour over Chocolate:
- Place the chocolate chips in a heatproof bowl and pour the hot cream over the chocolate.
- Let it sit for a few minutes, then stir until smooth and creamy.
- Pour over Cake:
- Pour the chocolate ganache over the cooled cake, spreading it evenly with a spatula.
- Chill and Serve:
- Refrigerate the cake for at least 1 hour to set the ganache.
- Slice and serve the cake, optionally garnishing with additional chopped pecans and coconut.
Tips:
- Cake Variation: If you prefer, you can use a homemade chocolate cake recipe instead of a boxed mix.
- Ganache Consistency: For a thicker ganache, use less cream. For a thinner ganache, use more cream.
- Storage: Store any leftovers in the refrigerator, as the filling and ganache contain dairy.
This German Chocolate Poke Cake is a delightful dessert that’s perfect for any occasion. It’s rich, indulgent, and sure to satisfy your sweet tooth!