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:

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.
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.

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

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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.