Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Irresistible German Chocolate Poke Cake Recipe

★★★★★

4.7 from 64 reviews
  • Author: Lily
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Mix in Coconut and Pecans. Remove the saucepan from heat and stir in the shredded coconut and chopped pecans until fully incorporated.
  7. 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.
  8. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://flavorbylily.com/irresistible-german-chocolate-poke-cake-recipe/