Introduction:
German Chocolate Poke Cake is the easiest way to get that classic coconut-pecan flavor with maximum moisture and minimum stress. It starts
with a rich chocolate cake baked in a pan, then you poke holes all over it so a sweet, creamy mixture can soak down into every bite. The
result is a dessert that tastes like it came from a bakery: tender chocolate cake, gooey pockets of sweetness, and that unmistakable
German chocolate topping—caramel-like, nutty, and packed with coconut.
This is the kind of cake that’s made for potlucks, holidays, birthdays, and “bring a dessert” moments because it travels well, serves a
crowd, and honestly tastes even better after chilling. You can keep it super easy with a boxed cake mix and store-bought topping, or go
a step further with a homemade coconut-pecan frosting. Either way, the poke-cake method guarantees a soft, melt-in-your-mouth slice every
time. If you love German chocolate cake but want a simpler, more foolproof version, this is your new go-to.
Ingredients:
Makes: 1 (9×13-inch) cake (12–16 servings)
Cake:
- 1 box German chocolate cake mix (or chocolate cake mix)
- Eggs, oil, and water as directed on the box
- Optional: 1 tsp espresso powder (deepens chocolate flavor)
Poke filling:
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1/2 cup caramel sauce (store-bought or homemade)
- Optional: 1/2 cup chocolate syrup (for extra chocolatey pockets)
Topping (easy version):
- 1 tub (8 oz / 225 g) whipped topping (Cool Whip), thawed
- 1 jar (12–16 oz) coconut-pecan frosting (store-bought)
- Optional: 1/2 cup toasted pecans for garnish
- Optional: 1/4 cup toasted coconut for garnish
Optional homemade coconut-pecan frosting (instead of jar):
- 1/2 cup unsalted butter
- 1 cup evaporated milk
- 3 large egg yolks
- 1 cup brown sugar (or 3/4 cup brown + 1/4 cup white)
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- Pinch of salt
