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Whipped cream (optional, for serving)
Additional pecans or chocolate shavings (for garnish, optional)
Directions:
Bake the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Prepare the cake mix according to the package instructions, using water, vegetable oil, and eggs. Pour the batter into the prepared pan and bake according to package directions, usually about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Poke the Cake:
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 or a fork to poke holes all over the top of the cake.
Prepare the Poke Filling:
In a small saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Stir until the chocolate chips are melted and the mixture is smooth. Pour the mixture evenly over the warm cake, allowing it to seep into the holes.
Make the Coconut Pecan Frosting:
In a medium saucepan, combine the evaporated milk, granulated 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.
Frost the Cake:
Spread the coconut pecan frosting evenly over the top of the cake. Allow the cake to cool completely at room temperature, then refrigerate for at least 2 hours to let the flavors meld.
Serve:
Slice the cake and serve with whipped cream if desired. Garnish with additional pecans or chocolate shavings for an extra touch.
Enjoy:
Indulge in your delicious Irresistible German Chocolate Poke Cake! 
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 2 hours 55 minutes (including cooling time) | Servings: 12-16
