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Decadent German Chocolate Poke Cake Recipe

Close-up of a rich slice of german chocolate poke cake showing chocolate base, white filling, and coconut pecan topping with whipped cream.
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Make this moist German Chocolate Poke Cake using a doctored cake mix. It features a rich chocolate base soaked in a sweet liquid and topped with a classic, gooey coconut pecan frosting. This is an easy make-ahead dessert perfect for potlucks.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup caramel sauce or dulce de leche
  • 1 cup chopped pecans, toasted
  • 1 cup shredded sweetened coconut
  • 1 cup powdered sugar
  • 1/2 cup butter, softened
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Prepare the chocolate cake according to the package directions, substituting the required water, oil, and eggs for the cake batter. Mix until just combined.
  3. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  4. While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the top surface, spacing them about 1 inch apart.
  5. In a small bowl, whisk together the sweetened condensed milk and caramel sauce. Pour this mixture evenly over the warm cake, allowing it to soak into the holes. Let the cake cool completely.
  6. Prepare the coconut pecan topping: In a medium saucepan, combine the toasted pecans, coconut, powdered sugar, softened butter, milk, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens slightly and bubbles, about 5 to 7 minutes. Do not boil rapidly. Remove from heat and let cool slightly.
  7. Spread the slightly cooled coconut pecan topping evenly over the cooled, soaked cake.
  8. Before serving, top the cake with the freshly whipped heavy cream. Chill the cake for at least 2 hours before slicing and serving for the best texture.

Notes

  • For an extra moist cake, you can substitute half of the required water in the cake mix with strong brewed coffee.
  • You can prepare the coconut pecan topping a day ahead and store it in the refrigerator. Reheat gently before spreading over the cake.
  • To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.

Nutrition

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