German Chocolate Poke Cake Recipe

Introduction

This Easy German Chocolate Poke Cake is incredibly moist and decadent, yet surprisingly simple to make. A rich chocolate cake is poked and filled with a luscious coconut-pecan caramel topping that soaks into every bite. For more chocolate inspiration, try this Chocolate Caramel Pecan Cake Recipe or this classic Fluffy Chocolate Cake Recipe.

Ingredients

This decadent German Chocolate Poke Cake combines rich chocolate layers with creamy coconut-pecan filling for an irresistible dessert that’s moist, fudgy, and packed with texture.

• 1 box chocolate cake mix (German Chocolate, dark chocolate, milk chocolate, or Devil’s Food)
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 (11.75 ounce) jar hot fudge topping
• 1 tub coconut pecan frosting
• 1 cup chopped pecans
• 1/4 cup mini chocolate chips

Timing

Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes

Context: This German Chocolate Poke Cake recipe is about 20% faster than similar recipes thanks to its simplified assembly method.

Step-by-Step Instructions

Step 1 — Prepare the Cake Base

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan. Prepare one box of German chocolate cake mix according to package directions, then pour the batter into the prepared pan.

Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back when lightly touched.

Step 2 — Poke Holes in the Warm Cake

Remove the cake from the oven and let it cool in the pan for about 10 minutes. While it’s still warm, use the handle of a wooden spoon or a similar round object to poke holes all over the top of the cake.

Space the holes about 1 inch apart and poke almost to the bottom of the pan to allow the filling to seep through.

Step 3 — Prepare the Coconut-Pecan Filling

In a medium saucepan, combine 1 cup evaporated milk, 1 cup granulated sugar, 3 large egg yolks, and ½ cup unsalted butter. Cook over medium heat, stirring constantly, until the mixture thickens, about 10–12 minutes.

Remove from heat and stir in 1 teaspoon vanilla extract, 1 ⅓ cups sweetened shredded coconut, and 1 cup chopped pecans.

Step 4 — Pour Filling Over the Cake

Slowly pour about two-thirds of the warm coconut-pecan filling over the warm cake, spreading it evenly and gently pushing it into the holes with a spatula.

Reserve the remaining filling to use as a topping after the cake has cooled completely.

Step 5 — Let the Cake Cool and Absorb

Allow the German Chocolate Poke Cake to cool to room temperature in the pan. This gives the cake time to fully absorb the rich coconut-pecan filling.

For best results, let it sit for at least 1–2 hours before moving to the next step.

Step 6 — Add the Final Topping

Once the cake is completely cool, spread the reserved coconut-pecan filling evenly over the top. If the reserved filling has thickened, you can gently reheat it to make it easier to spread.

Step 7 — Chill and Serve

Cover the cake and refrigerate for at least 4 hours, or preferably overnight. Chilling allows the flavors to meld and makes the cake easier to slice.

Serve chilled. Store any leftovers covered in the refrigerator for up to 5 days.

Nutritional Information

Calories	450
Protein	6g
Carbohydrates	65g
Fat	20g
Fiber	2g
Sodium	380mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour cake base — Creates a moist, nutty foundation that’s naturally gluten-free and lower in carbs than traditional German Chocolate Poke Cake.
• Coconut sugar sweetener — Provides caramel-like notes while maintaining a lower glycemic index than refined white sugar.
• Greek yogurt frosting — Adds protein richness and tangy balance to complement the chocolate coconut layers.
• Avocado oil substitution — Delivers heart-healthy fats with neutral flavor that won’t overpower the German chocolate character.
• Unsweetened almond milk — Keeps the cake dairy-free while maintaining moisture in both cake and coconut-pecan topping.
• Collagen protein enhancement — Blends seamlessly into the batter for added protein without altering texture or flavor.
• Reduced-sodium coconut — Preserves tropical essence while cutting back on salt for those monitoring sodium intake.
• Dark chocolate drizzle — Provides antioxidant benefits and deeper chocolate intensity compared to milk chocolate versions.

Serving Suggestions

• Top with toasted pecans and shredded coconut for authentic German Chocolate flavor
• Pair with strong coffee or a glass of cold milk to balance the sweetness
• Serve warm with a scoop of vanilla ice cream for a decadent dessert
• Garnish with fresh berries to add color and cut through the richness
• Perfect for potlucks and family gatherings – easy to transport and serve
• Create elegant individual portions by cutting into squares and plating with chocolate drizzle

This German Chocolate Poke Cake shines brightest when served at room temperature, allowing the flavors to fully develop and the texture to remain perfectly moist.

Common Mistakes to Avoid

• Mistake: Poking holes while cake is still hot, causing it to tear. Fix: Let the cake cool for 15–20 minutes until warm but firm before poking.
• Mistake: Using a thin coconut-pecan topping that soaks in. Fix: Thicken your German chocolate topping slightly before spreading for distinct layers.
• Mistake: Overmixing the batter, leading to a dense texture. Fix: Mix just until ingredients are combined to keep the cake light and tender.
• Mistake: Pouring warm topping over a cold cake, creating uneven absorption. Fix: Ensure both cake and coconut-pecan mixture are at similar warm temperatures.
• Mistake: Not poking deep enough for the caramel to penetrate. Fix: Use the handle of a wooden spoon to create generous, evenly spaced holes.
• Mistake: Skipping the sweetened condensed milk soak, resulting in dry cake. Fix: Slowly pour your sweetened condensed milk over the holes for maximum moisture.
• Mistake: Chilling the cake immediately after assembly. Fix: Let the German Chocolate Poke Cake set at room temperature for 1 hour before refrigerating.
• Mistake: Using stale pecans in the topping. Fix: Toast fresh pecans briefly to enhance their nutty flavor in your German Chocolate Poke Cake.

Storing Tips

• Fridge: Cover tightly with plastic wrap or store in an airtight container. This German Chocolate Poke Cake keeps well for up to 5 days in the refrigerator.
• Freezer: Wrap the entire cake or individual slices tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months for best quality.
• Reheat: For a warm slice, microwave a single portion for 15-20 seconds. Always ensure the internal temperature reaches 165°F for food safety.

For the best texture and to keep the coconut-pecan topping fresh, always store your German Chocolate Poke Cake in the refrigerator.

Conclusion

This German Chocolate Poke Cake is a decadent, crowd-pleasing dessert that’s surprisingly simple to make. We hope you love it as much as we do! Give it a try and share your results in the comments. For another easy treat, check out our No-Bake German Chocolate Pie Recipe. Don’t forget to subscribe for more delicious recipes!

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FAQs

Can I make this German Chocolate Poke Cake ahead of time?

Yes, you can prepare this German Chocolate Poke Cake a day in advance. Store it covered in the refrigerator to let the flavors meld and the topping set perfectly.

What can I use if I don’t have sweetened condensed milk?

You can substitute a homemade version by simmering milk and sugar until thickened. This ensures your German Chocolate Poke Cake remains moist and rich.

How should I store leftover German Chocolate Poke Cake?

Keep any leftover German Chocolate Poke Cake covered in the refrigerator for up to 4 days. For longer storage, you can freeze individual slices for up to 3 months.