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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.

Ingredients

Scale

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

Find it online: https://cheframi.com/ultimate-german-chocolate-poke-cake-recipe/