Ultimate German Chocolate Poke Cake Recipe

Introduction

This Ultimate German Chocolate Poke Cake is a rich and indulgent dessert that combines moist chocolate cake with a luscious coconut-pecan filling. Poking holes in the warm cake allows the sweetened condensed milk and a buttery topping to seep deep inside, creating an irresistible gooey texture perfect for any occasion.

Ingredients

• 1 box chocolate cake mix
• 1 1/4 cups water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup evaporated milk
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Step 2: Prepare the chocolate cake mix by combining it with water, vegetable oil, and eggs according to the package instructions. Pour the batter into the greased pan and bake for 30-35 minutes, or until a toothpick inserted comes out with a few moist crumbs.
3. Step 3: While the cake is still warm, use the handle of a wooden spoon to poke holes evenly all over the top of the cake.
4. Step 4: Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
5. Step 5: In a saucepan, combine butter, brown sugar, evaporated milk, and vanilla extract. Bring the mixture to a boil, stirring constantly, then remove from heat and stir in shredded coconut and chopped pecans.
6. Step 6: Spread the warm coconut-pecan topping evenly over the cake. Let the cake cool completely before serving to allow the flavors to meld and the topping to set.

Tips & Variations

• Use room-temperature eggs for a smoother batter and better cake texture.
• Poke deep, closely spaced holes to ensure the sweetened condensed milk soaks through evenly.
• Substitute toasted walnuts for pecans if desired, or add a pinch of cinnamon to the batter for warm spice notes.
• For extra indulgence, drizzle melted dark chocolate over the cooled cake or add a dollop of whipped cream when serving.
• Chilling the cake overnight improves flavor melding and topping texture; if short on time, refrigerate for at least two hours.

Storage

Store the cake covered in the refrigerator for up to 5 days to keep it moist and fresh. Before serving, you can enjoy it chilled or allow it to come to room temperature for a softer texture. If desired, reheat individual slices briefly in the microwave to enhance the gooey topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What makes a German chocolate poke cake different from regular German chocolate cake?

The poke cake is distinct because you poke holes in the baked cake and pour a rich coconut-pecan filling into those holes, making the cake extra moist and flavorful throughout, unlike the layered traditional version.

Can I use a boxed cake mix for German chocolate poke cake?

Yes, using a boxed chocolate cake mix saves time and works perfectly. Just prepare it according to the package instructions, then poke holes and add the homemade coconut-pecan topping for authentic flavor.

How do you keep a poke cake from getting soggy?

To avoid sogginess, poke the holes when the cake is warm but not hot, and pour the sweetened condensed milk evenly. Allow the cake to cool completely before refrigerating so the topping sets properly.

What’s the best way to store German chocolate poke cake?

Keep the cake covered in the refrigerator for up to 5 days. Chilling maintains moisture and keeps the coconut-pecan topping fresh and delicious.

Ultimate German Chocolate Poke Cake Recipe

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★★★★★

4.9 from 108 reviews

This Ultimate German Chocolate Poke Cake is a rich and indulgent dessert featuring a moist chocolate cake base made from a boxed mix, baked to perfection, then poked and soaked with sweetened condensed milk. Topped with a luscious homemade coconut-pecan caramel frosting, this cake combines the classic flavors of German chocolate cake in an easy-to-make poke cake format that stays moist, fudgy, and irresistibly sweet. Perfect for gatherings or any special occasion, this dessert is sure to impress with its texture and decadent flavor.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 50 minutes (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Cake

• 1 box chocolate cake mix
• 1 1/4 cups water
• 1/2 cup vegetable oil
• 3 large eggs

Coconut-Pecan Frosting

• 1 can (14 oz) sweetened condensed milk
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly or line it with parchment paper to prevent sticking. In a large bowl, mix the chocolate cake mix with water, vegetable oil, and eggs according to the package instructions until smooth.
2. Bake the Cake: Pour the prepared batter evenly into the greased pan. Place in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs attached. Remove from the oven and allow it to cool slightly but remain warm.
3. Poke the Cake: Using the handle of a wooden spoon, poke holes evenly spaced all over the warm cake to allow the filling to seep in deeply and evenly.
4. Add Sweetened Condensed Milk: Slowly pour the entire can of sweetened condensed milk evenly over the top of the cake, allowing it to seep through the holes you created. This will make the cake moist and sweet inside.
5. Prepare the Coconut-Pecan Frosting: In a medium saucepan, combine butter, brown sugar, evaporated milk, and vanilla extract. Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, continue to cook for 1 to 2 minutes until it thickens slightly, then remove from heat and stir in shredded coconut and chopped pecans.
6. Top the Cake: Spread the warm coconut-pecan frosting evenly over the top of the cake, ensuring it covers all areas and seeps into the holes.
7. Cool and Chill: Allow the cake to cool completely at room temperature, then refrigerate for at least 2 hours or overnight to let the flavors meld and the texture set properly.
8. Serve: Slice and serve chilled or at room temperature. For an extra touch, optionally drizzle with chocolate ganache or garnish with toasted coconut flakes before serving.

Notes

• You can customize the seasonings by adding a pinch of cinnamon to the cake batter for a warm spice note.
• Use room temperature eggs for better batter consistency.
• Avoid overmixing the cake batter to keep it light and fluffy.
• Do not pour the topping on a hot cake; warm is best to prevent sogginess.
• Chilling the cake overnight enhances flavor absorption and topping stability.
• Store the cake covered in the refrigerator for up to 5 days to maintain freshness.

Keywords: German chocolate poke cake, chocolate cake, coconut pecan topping, poke cake, easy dessert, chocolate dessert, pecan cake, sweetened condensed milk cake