German Chocolate Poke Cake Recipe

German Chocolate Poke Cake is a delightfully moist and rich cake that’s filled and topped with a decadent coconut-pecan frosting. It’s not heavy or overly sweet either. I think it’s a perfect dessert for any occasion, and if you’re not a coconut fan, feel free to omit it. It will still be undeniably delicious! If you’re looking for a rich & indulgent dessert that’s not overly sweet, you’ve come to the right place.

When you make a moist and chocolaty cake and pair it with a luscious coconut-pecan filling & topping you get the perfect cake. The addition of chocolate just sends it over the top. I’ve really been in the mood for a delicious treat and this dreamy cake reminds me of comfort and celebrations. Not a fan of coconut? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed:

• 9×13-inch baking pan
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Wooden spoon or skewer
• Spatula
• Saucepan

Ingredients:

• For the Cake:
  • 1 box German chocolate cake mix (plus ingredients needed to prepare the mix, typically eggs, oil, and water)
• For the Filling:
  • 1 can (14 oz) sweetened condensed milk
  • 1 jar (12 oz) caramel sauce
• For the Topping:
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 container (8 oz) Cool Whip or whipped topping
  • 1/4 cup chocolate chips, melted (optional, for drizzle)

Directions:

1. Prepare 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. Pour the batter into the prepared baking pan.
   • Bake the cake as directed on the package, typically 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool in the pan for about 10 minutes.
2. Poke the Cake:
   • Once the cake has cooled slightly, use the handle of a wooden spoon or a skewer to poke holes all over the cake, about 1 inch apart.
3. Prepare the Filling:
   • In a mixing bowl, combine the sweetened condensed milk and caramel sauce. Mix until well combined.
   • Pour the mixture over the cake, ensuring it fills the holes. Spread evenly with a spatula if needed.
4. Chill the Cake:
   • Cover the cake and refrigerate for at least 2 hours, or until the filling has set.
5. Prepare the Topping:
   • In a saucepan, toast the shredded coconut and chopped pecans over medium heat until they are lightly browned and fragrant. Allow to cool.
   • Spread the Cool Whip or whipped topping over the chilled cake.
   • Sprinkle the toasted coconut and pecans evenly over the top of the cake.
   • Drizzle the melted chocolate chips over the cake, if desired.
6. Garnish and Serve:
   • Slice and serve the cake chilled.

Notes:

• This cake can be made a day in advance and stored in the refrigerator until ready to serve.
• For an extra indulgent touch, you can add more caramel sauce or chocolate drizzle on top before serving.

German Chocolate Poke Cake is a decadent treat that brings the classic flavors of German chocolate cake to a new level of indulgence. Enjoy!

German Chocolate Poke Cake

German Chocolate Poke Cake is a delightfully moist and rich cake that’s filled and topped with a decadent coconut-pecan frosting. It’s not heavy or overly sweet either. I think it’s a perfect dessert for any occasion, and if you’re not a coconut fan, feel free to omit it. It will still be undeniably delicious! If you’re looking for a rich & indulgent dessert that’s not overly sweet, you’ve come to the right place.

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Equipment

• 9x13-inch baking pan
• Mixing bowls 
• Electric mixer or whisk
• Measuring cups and spoons
• Wooden spoon or skewer
• Spatula
• Saucepan

Ingredients

  

• For the Cake:
• 1 box German chocolate cake mix plus ingredients needed to prepare the mix, typically eggs, oil, and water
• For the Filling:
• 1 can 14 oz sweetened condensed milk
• 1 jar 12 oz caramel sauce
• For the Topping:
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1 container 8 oz Cool Whip or whipped topping
• 1/4 cup chocolate chips melted (optional, for drizzle)

Instructions

 

• Prepare the Cake:
• Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
• Prepare the cake mix according to the package instructions. Pour the batter into the prepared baking pan.
• Bake the cake as directed on the package, typically 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for about 10 minutes.
• Poke the Cake:
• Once the cake has cooled slightly, use the handle of a wooden spoon or a skewer to poke holes all over the cake, about 1 inch apart.
• Prepare the Filling:
• In a mixing bowl, combine the sweetened condensed milk and caramel sauce. Mix until well combined.
• Pour the mixture over the cake, ensuring it fills the holes. Spread evenly with a spatula if needed.
• Chill the Cake:
• Cover the cake and refrigerate for at least 2 hours, or until the filling has set.
• Prepare the Topping:
• In a saucepan, toast the shredded coconut and chopped pecans over medium heat until they are lightly browned and fragrant. Allow to cool.
• Spread the Cool Whip or whipped topping over the chilled cake.
• Sprinkle the toasted coconut and pecans evenly over the top of the cake.
• Drizzle the melted chocolate chips over the cake, if desired.
• Garnish and Serve:
• Slice and serve the cake chilled.