Irresistible German Chocolate Poke Cake Recipe
Introduction
Irresistible German Chocolate Poke Cake is a rich, moist dessert that combines classic chocolate cake with a luscious coconut-pecan filling. Poked holes in the warm cake allow a sweet, creamy topping to soak through, creating a decadent treat 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
- Step 1: Preheat your oven to 350°F and grease a 9×13-inch baking pan.
- Step 2: Prepare the chocolate cake mix according to the package directions, using water, vegetable oil, and eggs. Pour the batter into the prepared pan and bake for 30-35 minutes until a toothpick comes out with a few moist crumbs.
- Step 3: While the cake is still warm, use a wooden spoon handle to poke holes all over the surface evenly.
- Step 4: Pour the sweetened condensed milk evenly over the cake, allowing it to seep into the holes.
- Step 5: In a saucepan, combine butter, brown sugar, evaporated milk, and vanilla extract. Bring to a boil, stirring frequently.
- Step 6: Remove from heat and stir in shredded coconut and chopped pecans.
- Step 7: Spread the warm coconut-pecan frosting evenly over the cake.
- Step 8: Let the cake cool completely before serving, allowing the flavors to meld perfectly.
Tips & Variations
- Use room-temperature eggs for a smoother batter and better rise.
- Poke holes deeply and closely spaced to ensure the sweetened condensed milk soaks evenly.
- For a twist, substitute pecans with walnuts or add a pinch of cinnamon to the batter for warmth.
- Drizzle melted dark chocolate over the topping or sprinkle flaky sea salt for a flavor boost.
- Try adding shredded coconut to the batter or serve with a scoop of coconut ice cream for extra tropical flair.
- If short on time, chill the cake in the freezer for an hour instead of overnight.
Storage
Store the cake covered in the refrigerator for up to 5 days to keep it moist and preserve the topping. When ready to serve, you can enjoy it chilled or bring it to room temperature. To reheat, warm slices gently in the microwave for 10-20 seconds if preferred warm.
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?
German chocolate poke cake features holes poked into the cake that allow a rich coconut-pecan filling to soak through, making it extra moist and flavorful, whereas traditional German chocolate cake has layered frosting without the soaked filling.
Can I use a boxed cake mix for German chocolate poke cake?
Yes, a boxed chocolate cake mix works perfectly and saves time. Just prepare it according to package directions, 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 holes while the cake is warm but not hot, pour the filling evenly, and let the cake cool completely before refrigerating to allow the topping to set properly.
What’s the best way to store German chocolate poke cake?
Store the cake covered in the refrigerator for up to 5 days. The cool environment maintains moisture and keeps the coconut-pecan topping fresh.
Print
Irresistible German Chocolate Poke Cake Recipe
- Total Time: 2 hours 50 minutes (including chilling time)
- Yield: 12 servings 1x
Description
Irresistible German Chocolate Poke Cake is a moist, rich chocolate dessert that combines a tender chocolate cake with a luscious coconut-pecan filling that seeps into the cake through poked holes. This decadent cake features a gooey caramel-coconut topping with buttery pecans, creating a perfect balance of textures and flavors. Easy to prepare using a boxed cake mix, it’s ideal for potlucks, family gatherings, or special occasions, delivering nostalgic charm and crowd-pleasing taste with every bite.
Ingredients
For the Cake
- 1 box chocolate cake mix
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 3 large eggs
For the Filling and Topping
- 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
- Prepare the Cake Batter. Preheat your oven to 350°F and grease a 9×13-inch baking pan thoroughly or line it with parchment paper for easy removal. In a large bowl, prepare the cake mix by combining the chocolate cake mix, water, vegetable oil, and eggs according to the package directions, mixing gently until smooth without overmixing.
- Bake the Cake. Pour the batter evenly into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the cake moist.
- Poke the Cake. While the cake is still warm but not hot, use a wooden spoon handle to poke holes evenly spaced all over the surface of the cake to allow the filling to absorb into the layers effectively.
- Add Sweetened Condensed Milk. Pour the entire can of sweetened condensed milk evenly over the poked cake, letting it seep into the holes and saturate the cake for rich flavor and moisture.
- Prepare the Coconut-Pecan Topping. In a saucepan, combine butter, brown sugar, evaporated milk, and vanilla extract. Bring the mixture to a boil over medium heat while stirring constantly. Once boiling, reduce the heat slightly and continue to stir for about 1-2 minutes until thickened.
- Mix in Coconut and Pecans. Remove the saucepan from heat and stir in the shredded coconut and chopped pecans until fully incorporated.
- Spread the Topping. Immediately spread the warm coconut-pecan mixture evenly over the cake’s surface so it adheres and melds into the cake layers.
- Cool and Chill. Allow the cake to cool completely at room temperature, then refrigerate for at least 2 hours or preferably overnight to set the flavors and texture before serving.
Notes
- Use room-temperature eggs for better batter consistency and better rise in the cake.
- Be careful not to overbake the cake to keep it moist and tender.
- Poke the holes deeply and closely spaced so the filling infuses thoroughly.
- Chilling the cake overnight improves flavor melding and stabilizes the topping.
- Feel free to swap pecans for walnuts or add a pinch of cinnamon to the batter for a warm touch.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: German Chocolate Poke Cake, Chocolate Cake, Poke Cake, Coconut Pecan Cake, Easy Dessert, Chocolate Dessert, Rich Cake
