German Chocolate Poke Cake

Wow, have you ever tasted German Chocolate Poke Cake? Oh my gosh, it’s super delicious. I can’t wait to share my experience with you.

I tried it last weekend, and oh boy, it was love at first bite. It has gooey chocolate, sweet coconut, and, um, so much yumminess. My taste buds did a happy dance!

Now I can’t stop thinking about that moist cake. The flavor and texture are just, wow, out of this world. I bet you’ll crave it too!

Let’s whip it up together. Grab the simple ingredients, poke some holes, and drizzle that yummy filling. You’ll feel like a baking champion!

Why You’ll Love This Recipe

• Ultra Moist & Decadent: The sweetened condensed milk and caramel soak into the cake, making it soft and flavorful.
• Effortless Yet Impressive: A boxed cake mix provides convenience, but the final result feels homemade.
• Perfect for Any Occasion: Great for parties, potlucks, or a weekend dessert.
• Make-Ahead Friendly: This cake gets better as it sits, making it a great choice for preparing in advance.
• Customizable: You can add chocolate chips, drizzle extra caramel, or even toast the coconut for an added crunch.

What You Need to Know Before You Start

Prep & Cook Time

• Prep Time: 15 minutes
• Bake Time: 35-40 minutes
• Chill Time: At least 2 hours
• Total Time: About 3 hours (including chilling)

Servings

This recipe makes one 9×13-inch cake, serving about 12-15 people.

Difficulty Level

Easy—great for beginners, yet impressive enough for experienced bakers to enjoy making.

Required Kitchen Tools

To ensure a smooth baking process, have the following tools ready:

• 9×13-inch baking dish – Ensures even baking and easy serving.
• Mixing bowls – One for the cake batter, another for mixing toppings.
• Hand or stand mixer – Helps blend the cake batter evenly.
• Wooden spoon or skewer – Used to poke holes in the cake so the filling soaks in.
• Measuring cups and spoons – For precise ingredient measurements.
• Spatula – Makes spreading the toppings and whipped topping easy.
• Cooling rack – To help the cake cool before adding the filling.

Part 1: Ingredients for the Cake

To create this rich and decadent dessert, gather the following ingredients:

For the Cake:

• 1 box German chocolate cake mix (or homemade German chocolate cake batter)
• 3 large eggs (room temperature)
• 1/2 cup vegetable oil
• 1 cup water

For the Filling:

• 1 can (14 oz) sweetened condensed milk
• 1 cup caramel sauce (homemade or store-bought)

For the Topping:

• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1 tub (8 oz) Cool Whip or whipped topping
• 1/2 cup chocolate chips (optional, for drizzle)

How to Make German Chocolate Poke Cake – Step-by-Step Instructions

Now that we have all the ingredients ready, let’s go through the step-by-step process to ensure your German Chocolate Poke Cake turns out perfectly.

Step 1: Prepare the Cake Batter

1. Preheat the Oven:
   • Set your oven to 350°F (175°C).
   • Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Mix the Cake Batter:
   • In a large mixing bowl, combine the German chocolate cake mix, eggs, vegetable oil, and water.
   • Use a hand mixer or stand mixer to blend everything on medium speed for about 2 minutes, until the batter is smooth.
   • Scrape the sides of the bowl to make sure all the ingredients are fully incorporated.
3. Bake the Cake:
   • Pour the batter into the greased 9×13-inch baking dish, spreading it evenly.
   • Bake according to the package instructions—typically 35-40 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool Slightly:
   • Once baked, remove the cake from the oven and let it rest for 10 minutes on a cooling rack.
   • You don’t want it to cool completely, as the warm cake will better absorb the filling in the next step.

Step 2: Poke the Cake and Add the Filling

1. Create the Holes:
   • Using the handle of a wooden spoon or a skewer, poke holes all over the cake.
   • Space them about 1 inch apart, making sure they go deep enough for the filling to soak through.
2. Prepare the Filling:
   • In a small saucepan, gently warm the sweetened condensed milk and caramel sauce over low heat, stirring until smooth.
   • This step helps the mixture pour easily into the cake holes.
3. Pour the Filling Over the Cake:
   • Slowly drizzle the warm caramel and sweetened condensed milk mixture over the cake, ensuring it seeps into all the holes.
   • Use a spatula or the back of a spoon to spread any excess filling evenly across the top.
4. Let the Cake Rest:
   • Allow the cake to sit at room temperature for about 20-30 minutes, letting the filling fully absorb into the cake.

Part 3: Preparing the Topping & Assembling the Cake

Now that the cake has absorbed all that sweet, gooey filling, it’s time to create the signature coconut-pecan topping and add the final layers of flavor.

Step 3: Prepare the Coconut-Pecan Topping

1. Toast the Coconut and Pecans (Optional but Recommended):
   • In a dry skillet over medium heat, add the sweetened shredded coconut and chopped pecans.
   • Stir frequently for 3-5 minutes, until fragrant and slightly golden.
   • Remove from heat and let them cool. Toasting enhances the nutty flavor and adds a slight crunch.
2. Prepare the Whipped Topping:
   • If using Cool Whip, remove it from the fridge and let it soften slightly for easy spreading.
   • If using homemade whipped cream, beat 1 ½ cups heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract on high speed until soft peaks form.

Step 4: Assemble the Cake

1. Spread the Whipped Topping:
   • Once the cake has fully cooled, spread the Cool Whip (or whipped cream) evenly over the top.
   • Use a spatula to smooth it out.
2. Sprinkle the Toasted Coconut & Pecans:
   • Evenly distribute the toasted coconut and pecans over the whipped topping.
3. Drizzle with Chocolate (Optional but Highly Recommended):
   • Melt ½ cup chocolate chips in the microwave in 30-second intervals, stirring in between.
   • Using a fork or a piping bag, drizzle melted chocolate over the cake in a zigzag pattern for a bakery-style finish.
4. Let the Cake Chill:
   • Cover the cake and refrigerate for at least 2 hours, but overnight is best.
   • Chilling allows the flavors to meld and makes slicing easier.

How to Serve German Chocolate Poke Cake

1. Slice and Enjoy:
   • Use a sharp knife to cut the cake into squares or rectangles.
   • A spatula works best to lift out clean slices.
2. Garnish for Extra Flair:(Optional)
   • Add a dollop of extra whipped cream on each slice.
   • Sprinkle additional toasted coconut and pecans on top for texture.
   • A final caramel or chocolate drizzle enhances the flavor.
3. Pairing Suggestions:
   • Serve with a scoop of vanilla or coconut ice cream for a decadent treat.
   • Enjoy alongside a hot cup of coffee or a glass of cold milk.

Storing German Chocolate Poke Cake

Refrigerator Storage:

• Cover the cake with plastic wrap or foil and store in the fridge for up to 4 days.
• The flavors will continue to develop, making it even better the next day!

Freezing Instructions:

• This cake can be frozen for up to 3 months.
• To freeze:
  • Cut into individual portions and wrap each piece in plastic wrap, then in aluminum foil.
  • Store in an airtight container or freezer bag.
• To serve, thaw slices in the refrigerator overnight.

Variations for German Chocolate Poke Cake

1. Chocolate Lover’s Version

• Use a chocolate fudge cake mix instead of German chocolate for a deeper cocoa flavor.
• Stir in mini chocolate chips into the batter before baking.

2. Extra Nutty Version

• Use toasted almonds or walnuts instead of pecans.
• Add chopped pecans directly into the caramel filling for extra crunch.

3. Caramel Delight Version

• Use dulce de leche instead of caramel sauce for an even richer taste.
• Drizzle extra salted caramel over the whipped topping.

4. Homemade Cake Version

• Instead of using a box mix, make a homemade German chocolate cake from scratch for a completely homemade experience.

Nutrition Information

Nutrient	Per Serving (1 Slice)
Calories	~380-450 kcal
Carbohydrates	~55g
Protein	~5g
Fat	~18g
Saturated Fat	~8g
Cholesterol	~40mg
Sodium	~250mg
Sugar	~40g
Fiber	~2g

Note: These values are approximate and depend on ingredient brands used.

German Chocolate Poke Cake FAQs

1. Can I make this cake in advance?

Yes! This cake actually tastes better the next day because the flavors meld together. Make it up to 24 hours ahead for best results.

2. Can I use a homemade cake instead of a box mix?

Absolutely! A homemade German chocolate cake works just as well. Just bake it in a 9×13-inch pan and follow the same poking and filling steps.

3. How can I make this cake less sweet?

• Reduce the amount of sweetened condensed milk by half.
• Use dark chocolate chips instead of milk chocolate for the drizzle.
• Add a pinch of sea salt to balance the sweetness.

4. Can I freeze German Chocolate Poke Cake?

Yes! Cut the cake into portions, wrap each slice in plastic wrap and foil, and store in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before serving.

5. What’s the best way to toast coconut and pecans?

• Stovetop Method: Toast in a dry skillet over medium heat for 3-5 minutes, stirring often.
• Oven Method: Spread them on a baking sheet and bake at 350°F (175°C) for 7-8 minutes, stirring once.

Conclusion

This German Chocolate Poke Cake is the perfect blend of convenience and homemade flavor. Whether you’re making it for a celebration or just because, this cake will satisfy any sweet tooth with its moist texture, rich chocolate base, and indulgent coconut-pecan topping.

Now that you have all the steps, go ahead and bake this decadent dessert—and don’t forget to refrigerate it before serving!

Enjoy your baking!