There’s something magical about a poke cake—it’s the perfect combination of a rich, moist cake and a creamy filling that seeps into every bite. And when it comes to indulgence, German Chocolate Poke Cake is in a league of its own. With deep chocolate flavors, a luscious coconut-pecan topping, and a creamy filling that makes every forkful melt in your mouth, this cake is truly unforgettable.
This cake is a wonderful choice for birthdays, holidays, or any time you’re craving something special. It’s easy to make, yet it looks and tastes like it took hours in the kitchen. Whether you’re a lifelong fan of German chocolate cake or trying it for the first time, this poke cake version will quickly become a favorite.
Why You’ll Love This Recipe
- Super Moist & Flavorful – The creamy filling infuses the cake, making it rich and decadent.
- Easy to Make – No complicated steps! Just bake, poke, and pour.
- Perfect for Any Occasion – A guaranteed crowd-pleaser for parties, potlucks, or just a weekend treat.
- That Classic German Chocolate Flavor – The coconut-pecan topping is what makes this cake truly special.
Ingredients You’ll Need
For the Cake:
- 1 box German chocolate cake mix
- 1 cup whole milk
- ½ cup vegetable oil
- 3 large eggs
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup evaporated milk
For the Coconut-Pecan Topping:
- ½ cup unsalted butter
- 1 cup granulated sugar
- 3 large egg yolks
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 ½ cups shredded sweetened coconut
- 1 cup chopped pecans
For the Chocolate Drizzle (Optional):
- ½ cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
How to Make German Chocolate Poke Cake
Step 1: Bake the Cake
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Prepare the German chocolate cake mix according to the package instructions, replacing water with whole milk for extra richness. Once the batter is smooth, pour it into the prepared pan and bake for the time specified on the box, usually about 25-30 minutes.
To check if the cake is ready, insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s done. Let the cake cool for about 10 minutes.
Step 2: Poke the Cake
Once slightly cooled, use the handle of a wooden spoon or a skewer to poke holes all over the cake. These holes will allow the filling to seep into every bite, making it incredibly moist and flavorful.
Step 3: Add the Filling
In a bowl, mix the sweetened condensed milk and evaporated milk. Slowly pour the mixture over the cake, making sure it gets into all the holes. Let the cake absorb the filling for at least 15-20 minutes.
Step 4: Make the Coconut-Pecan Topping
In a saucepan over medium heat, melt the butter. Add the granulated sugar, egg yolks, and evaporated milk. Stir constantly for about 10 minutes, or until the mixture thickens. Remove from heat and stir in the vanilla, shredded coconut, and chopped pecans. Let the topping cool slightly before spreading it over the cake.
Step 5: Drizzle with Chocolate
For an extra indulgent touch, melt the chocolate chips with heavy cream in a microwave-safe bowl in 20-second intervals, stirring in between until smooth. Drizzle the melted chocolate over the coconut-pecan topping.
Step 6: Chill and Serve
Refrigerate the cake for at least an hour to let all the flavors meld together. Slice and serve chilled or at room temperature.
Helpful Tips
- Use Whole Milk Instead of Water – This makes the cake richer and more flavorful.
- Let the Cake Absorb the Filling – Give it at least 20 minutes to soak up all the moisture.
- Toast the Pecans – For an extra nutty flavor, toast the pecans in a dry pan for a few minutes before adding them to the topping.
- Refrigerate Before Serving – This cake tastes even better after it’s chilled for a couple of hours.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- For a homemade touch: If you prefer not to use a cake mix, you can make your own German chocolate cake from scratch using flour, cocoa powder, sugar, eggs, and baking powder.
- Substitutions: If you don’t have evaporated milk, you can use whole milk or half-and-half for a similar consistency.
- Make it extra chocolatey: Add chocolate chips to the cake batter for little pockets of melty chocolate in every bite.
- Poking technique: Be sure to poke deep enough so the filling seeps through the entire cake, but not so deep that it goes through the bottom.
- Serving suggestions: This cake is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Chill for best results: While you can eat it immediately, chilling the cake for at least an hour allows the flavors to meld together beautifully.
Storage Instructions
- Refrigerator: Store leftover cake covered in the refrigerator for up to 5 days. The flavors only get better with time!
- Freezing: You can freeze this cake for up to 2 months. Wrap slices individually in plastic wrap, then place them in an airtight container. Thaw in the fridge before serving.
Frequently Asked Questions
Can I Make This Cake Ahead of Time?
Yes! In fact, this cake tastes even better the next day because the filling has more time to soak in.
Do I Have to Use German Chocolate Cake Mix?
Not at all! You can use a regular chocolate cake mix or even a homemade chocolate cake recipe.
Can I Use a Different Topping?
If you’re not a fan of coconut, you can top the cake with chocolate ganache or a simple buttercream frosting.
Related Recipes
If you loved this German Chocolate Poke Cake, you might also enjoy:
- Homemade Reese’s Cups
- Decadent Espresso Cheesecake – A Coffee Lover’s Dream
- German Chocolate Poke Cake
- Creamy Coffee Cheesecake
Final Thoughts
German Chocolate Poke Cake is one of those desserts that feels extra special but is surprisingly easy to make. Every bite is filled with chocolatey goodness, a creamy filling, and that irresistible coconut-pecan topping. Whether you’re making it for a family gathering or just because you’re craving something sweet, this cake is sure to impress.
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German Chocolate Poke Cake
Description
There’s something magical about a poke cake—it’s the perfect combination of a rich, moist cake and a creamy filling that seeps into every bite. And when it comes to indulgence, German Chocolate Poke Cake is in a league of its own. With deep chocolate flavors, a luscious coconut-pecan topping, and a creamy filling that makes every forkful melt in your mouth, this cake is truly unforgettable.
This cake is a wonderful choice for birthdays, holidays, or any time you’re craving something special. It’s easy to make, yet it looks and tastes like it took hours in the kitchen. Whether you’re a lifelong fan of German chocolate cake or trying it for the first time, this poke cake version will quickly become a favorite.
Ingredients
For the Cake:
- 1 box German chocolate cake mix
- 1 cup whole milk
- ½ cup vegetable oil
- 3 large eggs
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup evaporated milk
For the Coconut-Pecan Topping:
- ½ cup unsalted butter
- 1 cup granulated sugar
- 3 large egg yolks
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 ½ cups shredded sweetened coconut
- 1 cup chopped pecans
For the Chocolate Drizzle (Optional):
- ½ cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Prepare the German chocolate cake mix according to the package instructions, replacing water with whole milk for extra richness. Once the batter is smooth, pour it into the prepared pan and bake for the time specified on the box, usually about 25-30 minutes.
To check if the cake is ready, insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s done. Let the cake cool for about 10 minutes.
Once slightly cooled, use the handle of a wooden spoon or a skewer to poke holes all over the cake. These holes will allow the filling to seep into every bite, making it incredibly moist and flavorful.
In a bowl, mix the sweetened condensed milk and evaporated milk. Slowly pour the mixture over the cake, making sure it gets into all the holes. Let the cake absorb the filling for at least 15-20 minutes.
In a saucepan over medium heat, melt the butter. Add the granulated sugar, egg yolks, and evaporated milk. Stir constantly for about 10 minutes, or until the mixture thickens. Remove from heat and stir in the vanilla, shredded coconut, and chopped pecans. Let the topping cool slightly before spreading it over the cake.
For an extra indulgent touch, melt the chocolate chips with heavy cream in a microwave-safe bowl in 20-second intervals, stirring in between until smooth. Drizzle the melted chocolate over the coconut-pecan topping.
Refrigerate the cake for at least an hour to let all the flavors meld together. Slice and serve chilled or at room temperature.
Notes
- For a homemade touch: If you prefer not to use a cake mix, you can make your own German chocolate cake from scratch using flour, cocoa powder, sugar, eggs, and baking powder.
- Substitutions: If you don’t have evaporated milk, you can use whole milk or half-and-half for a similar consistency.
- Make it extra chocolatey: Add chocolate chips to the cake batter for little pockets of melty chocolate in every bite.
- Poking technique: Be sure to poke deep enough so the filling seeps through the entire cake, but not so deep that it goes through the bottom.
- Serving suggestions: This cake is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Chill for best results: While you can eat it immediately, chilling the cake for at least an hour allows the flavors to meld together beautifully.