German Chocolate Poke Cake Recipe
If you’re looking to impress your friends (and yourself!) with a show-stopping dessert, let me introduce you to the wondrous German Chocolate Poke Cake. This decadent treat is everything swoon-worthy chocolate cakes should be: moist, beautifully gooey, and a delightfully rich celebration of coconut, pecans, and fudge. Every bite bursts with flavor and texture, and it’s the kind of cake that somehow gets even more delicious as it chills in the fridge. You’ll love how the classic poke cake technique turns a simple sheet cake into a luscious, crowd-pleasing dessert that always steals the spotlight!
Ingredients You’ll Need
You only need a handful of staple ingredients to make magic happen with this cake. Each one plays an important part—some add that deep chocolatey goodness, others bring tropical flair and nutty crunch, and a few give the signature creamy filling and topping. Here’s how every ingredient comes together to create German Chocolate Poke Cake at its finest:
- German chocolate cake mix: The perfect shortcut for a rich, cocoa-forward base and a moist crumb, ready in minutes.
- Eggs, oil, water: Used as directed by the cake mix; these bind everything together and add tenderness.
- Sweetened condensed milk: The secret to the cake’s ultra-moist, fudge-like texture—it soaks through the poked holes and makes every slice melt-in-your-mouth good.
- Coconut pecan frosting: Can’t have German chocolate cake without this fan-favorite topping; it’s nutty, chewy, and irresistible.
- Chocolate fudge topping or hot fudge sauce: For an extra chocolate punch and glossy finish that’s just begging to be devoured.
- Shredded sweetened coconut: Gives that classic sweet, chewy texture and a pop of coconut flavor in every forkful.
- Chopped pecans: Adds crunch, warmth, and the signature nutty element.
- Whipped topping (optional): The finishing touch—clouds of creamy goodness to balance out the rich cake (highly recommended!).
How to Make German Chocolate Poke Cake
Step 1: Bake the Cake
Start by preheating your oven to 350°F. Prepare the German chocolate cake mix following the instructions on the box (usually mixing with eggs, oil, and water), and pour the batter into a greased 9×13-inch pan. Bake as directed until a toothpick inserted in the center comes out clean—around 30 minutes. Let the cake cool for about 5 minutes once it comes out of the oven, but don’t let it cool completely; it needs to be warm for the magic to happen!
Step 2: Poke and Soak
The signature poke cake step! With the handle of a wooden spoon, poke holes across the cake, spacing them about 1 inch apart. Take your time—the more evenly spaced, the better the delicious milk soaks through. Next, slowly pour the sweetened condensed milk over the warm cake, making sure to fill every hole. Let it sit for 10 minutes so the cake absorbs all that creamy goodness.
Step 3: Spread the Coconut Pecan Frosting
Pop your coconut pecan frosting in the microwave for 15–20 seconds, just until it’s soft and easy to spread (but not hot!). Gently spread it over the whole surface of the cake, sealing in all the moisture and adding that classic texture and flavor you expect from a German Chocolate Poke Cake.
Step 4: Add Fudge, Coconut, and Pecans
Now comes the fun part: artistic drizzling and sprinkling! Drizzle the chocolate fudge topping back and forth over the frosted cake, then sprinkle with a generous handful each of shredded coconut and chopped pecans. If you want to take it to the next level, toast the coconut and pecans first for a deeper, aromatic crunch.
Step 5: Chill and Serve
Place the cake in the fridge for at least 2 hours (or overnight if you’re planning ahead). This resting time allows all the flavors to meld and the filling to set nice and firm. When you’re ready to serve, slice generous squares and add a lofty spoonful of whipped topping. Your German Chocolate Poke Cake is now ready for rave reviews!
How to Serve German Chocolate Poke Cake
Garnishes
This cake practically begs to be dressed up! A flourish of whipped topping is always a hit—its airy creaminess lifts all the rich flavors. You can also sprinkle a touch more coconut or an extra scatter of pecans just before serving for a pretty finish and bonus texture.
Side Dishes
Because German Chocolate Poke Cake is so luscious and bold, it shines brightest as the undisputed star of the dessert table. If you want to serve it with a little something on the side, keep it light—think a bowl of mixed berries or even a scoop of vanilla ice cream to contrast with all that chocolate and coconut.
Creative Ways to Present
If you’re entertaining, try cutting the cake into smaller squares and arranging them on a platter with toothpicks for a festive, finger-friendly dessert buffet. Or, use a round biscuit cutter to create elegant mini cakes, each topped with a swirl of whipped cream and a single toasted pecan for mini versions of German Chocolate Poke Cake that look as stunning as they taste.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Cover the pan tightly with foil or plastic wrap and store in the refrigerator for up to five days. The flavors develop even more over time, and the cake stays delightfully moist thanks to the filling and frosting.
Freezing
If you need to make your German Chocolate Poke Cake further ahead, you absolutely can freeze it. Once it’s completely chilled, slice into portions and wrap each tightly in plastic wrap, then foil. Freeze for up to three months. Thaw overnight in the fridge, and the cake will taste nearly as wonderful as freshly made.
Reheating
This cake is scrumptious chilled, but if you crave a warmer bite, just microwave an individual slice for 10–15 seconds until slightly warmed through. Top with fresh whipped topping right before serving to recreate that fresh-from-the-bakery feel.
FAQs
Can I use homemade cake batter instead of a box mix?
Definitely! If you love baking from scratch, go ahead and use your favorite German chocolate cake recipe for the base. Just make sure it bakes up in a 9×13-inch pan and is still warm before you start poking those signature holes.
What if I don’t like coconut?
No worries—if coconut isn’t your thing, you can simply leave it out of the topping, though it will taste a little less traditional. Add extra pecans or substitute with chopped walnuts for crunchy texture without the tropical notes.
Can I make German Chocolate Poke Cake gluten free?
Absolutely! Just use your favorite gluten-free chocolate cake mix as the base. All the toppings and fillings listed here are naturally gluten free, but always double-check the labels, especially on processed products.
Is it necessary to chill the cake before serving?
I highly recommend chilling—this lets the filling fully soak in, the flavors meld, and the topping set to perfection. If you’re short on time, you can serve it slightly cooled, but for best results and the ultimate texture, don’t skip the fridge.
How can I transport this cake for a party?
This is one of the easiest cakes to take with you! Just keep it in the 9×13-inch pan, cover it well, and transport in a cooler bag if possible. Add the whipped topping and fresh garnishes right before serving for a just-assembled look.
Final Thoughts
I hope this recipe brings as much joy to your table as it has to mine. German Chocolate Poke Cake is the kind of nostalgic, utterly irresistible dessert that turns any gathering into a celebration—and may just become your new go-to for potlucks, birthdays, or whenever you want to treat yourself. Don’t be surprised when everyone asks for the recipe!
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German Chocolate Poke Cake Recipe
- Total Time: 2 hours 45 minutes (includes chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of German Chocolate Poke Cake. This easy-to-make dessert features a moist German chocolate cake soaked in sweetened condensed milk, topped with coconut pecan frosting, chocolate fudge sauce, shredded coconut, and chopped pecans.
Ingredients
Cake:
- 1 box German chocolate cake mix (plus ingredients listed on box: eggs, oil, water)
Toppings:
- 1 (14 oz) can sweetened condensed milk
- 1 cup canned coconut pecan frosting
- 1/2 cup chocolate fudge topping or hot fudge sauce
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans
Serving:
- Whipped topping for serving (optional)
Instructions
- Preheat oven to 350°F. Prepare and bake the German chocolate cake mix in a 9×13-inch pan according to package directions.
- Poke holes: Using the handle of a wooden spoon, poke holes all over the warm cake, about 1 inch apart. Slowly pour the sweetened condensed milk evenly over the cake. Let sit for 10 minutes.
- Add toppings: Warm the coconut pecan frosting slightly in the microwave, then spread it over the cake. Drizzle with chocolate fudge topping, sprinkle with coconut and pecans.
- Chill: Refrigerate for at least 2 hours before serving. Top with whipped topping if desired.
Notes
- For added texture, toast the coconut and pecans before sprinkling on top.
- This cake can be made a day ahead and stored in the fridge—it gets better as it sits!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
