1) Bake the cake
- Preheat oven to the temperature listed on your cake mix box (usually 350°F / 175°C).
- Grease a 9×13-inch baking dish.
- Prepare cake batter according to package directions (add espresso powder if using).
- Bake as directed until a toothpick inserted comes out clean.
- Let cake cool 10 minutes (still warm, not hot).
2) Poke the cake
- Use the handle of a wooden spoon (or a thick straw) to poke holes all over the cake, about 1 inch apart.
- Don’t poke all the way through to the bottom—just deep enough to create channels for the filling.
3) Add the filling
- In a bowl, stir sweetened condensed milk and caramel sauce until smooth.
(Optional: swirl in chocolate syrup too.) - Pour evenly over the cake, making sure it sinks into the holes.
- Let cake cool completely, then refrigerate 1 hour to set.
4) Add topping
- Spread whipped topping evenly over the chilled cake.
- Spoon coconut-pecan frosting over the top and gently spread (or dollop for a rustic look).
- Garnish with toasted pecans and toasted coconut if desired.
- Chill at least 2 hours (overnight is best) before slicing.
Optional: Homemade coconut-pecan frosting
- In a saucepan over medium heat, melt butter.
- Whisk in evaporated milk, egg yolks, brown sugar, and a pinch of salt.
- Cook, whisking constantly, 8–12 minutes until thickened (it should coat a spoon).
- Remove from heat and stir in vanilla, coconut, and pecans.
- Cool to room temperature before spreading on the cake.
Serving and Storage:
Serving: Serve chilled for the best texture and clean slices. For extra indulgence, drizzle with caramel or chocolate sauce
and add a scoop of vanilla ice cream.
Storage: Keep covered in the refrigerator for up to 5 days.
Freezing: You can freeze slices (wrapped tightly) up to 2 months. Thaw overnight in the fridge. Note: whipped topping may
soften slightly after freezing.
Tips:
- Poke while warm: Warm cake absorbs the filling better.
- Space holes evenly: This gives you filling in every bite.
- Chill time matters: The flavors deepen and the cake becomes extra moist after a few hours.
- Toast the coconut/pecans: A quick toast makes the topping taste bakery-level.
- Don’t rush topping: Add whipped topping only after cake is fully cooled and chilled.
Variations:
- Chocolate lovers: Use chocolate cake mix + condensed milk + chocolate syrup + coconut-pecan topping.
- Salted caramel: Use salted caramel sauce and sprinkle flaky salt on top.
- Extra coconut: Fold 1/2 cup coconut into the whipped topping layer.
- Nut swap: Use walnuts instead of pecans.
- Butter pecan twist: Use butter pecan cake mix and keep the coconut-pecan topping.
Tips:
- Cleaner slices: Chill overnight and use a knife wiped clean between cuts.
- Potluck travel: Keep it cold—transport in a cooler with ice packs.
- Make it prettier: Pipe whipped topping around the edges or add chocolate shavings.
- Reduce sweetness: Use less caramel and add a little extra salt to balance.
Conclusion:
German Chocolate Poke Cake is the ultimate easy dessert for coconut-pecan lovers: rich chocolate cake, sweet caramel-condensed milk soaked
into every bite, and that classic topping that tastes like a buttery candy. It’s simple, crowd-friendly, and even better the next day—
exactly what a perfect make-ahead cake should be.
FAQ:
Is German chocolate cake actually from Germany?
Surprisingly, no. “German chocolate” refers to a type of sweet baking chocolate named after Sam German, not the country.
Can I make this without Cool Whip?
Yes. Use stabilized homemade whipped cream (heavy cream + powdered sugar). Keep the cake chilled and serve within 24–48 hours for best texture.
Do I have to use caramel in the poke filling?
No. You can use only sweetened condensed milk, or swap caramel for chocolate syrup if you want a more chocolate-forward cake.
Why didn’t my filling soak in?
The cake may have cooled too much before poking, or the holes may be too small. Use a wooden spoon handle and pour while cake is still warm.
Can I use homemade coconut-pecan frosting?
Absolutely—homemade frosting takes it to the next level. Just cool it completely before spreading so it doesn’t melt the whipped topping.
How far ahead can I make it?
You can make it 1–2 days ahead. In fact, it tastes even better after an overnight chill.
