Short Description
A rich, indulgent twist on the classic German chocolate cake—moist chocolate cake filled with a velvety caramel-condensed-milk mixture, then topped with a decadent coconut-pecan frosting. Perfect for potlucks, family dinners, or any sweet craving!
Why You’ll Love This Recipe
Combines easy boxed mix convenience with homemade flavor FX
Gorgeous poke-and-fill technique ensures every bite is infused with sweetness
Classic coconut-pecan topping adds texture and flavor
Make-ahead friendly—chill overnight for best results
Crowd-pleasing and great for large gatherings
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake
1 box (15.25 oz) chocolate cake mix (or your favorite homemade recipe)
Ingredients called for on the box (typically water, oil, eggs)
For the Poke Cake
1 can (14 oz) sweetened condensed milk
1/2 cup caramel sauce (or dulce de leche)
For the Topping
1/2 cup (1 stick) unsalted butter
1 cup sweetened shredded coconut
1 cup chopped pecans
1 teaspoon vanilla extract
2 cups powdered sugar
1/4 cup milk
Directions
Prepare the Cake: Preheat oven to 350 °F (175 °C). Grease and flour a 9×13-inch pan. Prepare the cake mix according to package directions (or your homemade recipe). Pour batter into pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Poke the Cake: Remove from oven and cool for about 5–10 minutes. Use a wooden spoon handle or fork to poke holes approximately 1 inch apart across the cake surface.
Add the Filling: In a bowl, whisk together sweetened condensed milk and caramel sauce until smooth. Pour evenly over the cake, making sure the filling seeps into the holes. Let cake rest for about 30 minutes to absorb.
Make the Topping: In a saucepan over medium heat, melt butter. Add coconut and pecans; cook 2–3 minutes until coconut is toasted and fragrant. Remove from heat, then stir in vanilla, powdered sugar, and milk, mixing until the topping becomes smooth and creamy.
Top the Cake: Spread the coconut-pecan mixture evenly across the cake surface.
Chill and Serve: Refrigerate for at least 1 hour to let flavors meld and topping set. For ideal texture and flavor, chill overnight before serving.
Servings and Timing
Servings: 12–15 squares (standard 9×13-inch pan)
Prep Time: 15 minutes
Bake Time: 30–35 minutes
Poke & Fill: 30 minutes (absorption time)
Topping Prep: 10 minutes
Chill Time: Minimum 1 hour, ideally overnight
Total Time: Approximately 2 hours (includes chilling)
Variations
Homemade cake: Replace boxed mix with a scratch chocolate cake for full control of flavor.
Dulce de leche swap: Use dulce de leche instead of caramel sauce for a deeper flavor.
Nut-free version: Omit pecans or substitute with chopped almonds or leave nuts out entirely.
Gluten-free option: Use a gluten‑free chocolate cake mix.
Drizzle topping: Add a drizzle of melted chocolate or caramel over the frosting for extra flair.
Storage/Reheating
Refrigerator: Store in an airtight container or covered pan for up to 5 days.
Freezer: Wrap individual cake squares tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Serving: Serve chilled or bring to room temperature for 10–15 minutes to soften slightly.
FAQs
1. Can I use a homemade chocolate cake instead of boxed mix?
Yes—just bake it in a 9×13-inch pan following your recipe’s temperature and time instructions.
2. What’s the purpose of poking holes in the cake?
It allows the sweet filling to seep deep into the cake, making each bite moist and flavorful.
3. Can I skip chilling and serve immediately?
You can, but chilling for at least an hour helps the topping set and flavors blend.
4. How can I toast the coconut and pecans safely?
Toast gently over medium heat, stirring constantly for 2–3 minutes to avoid burning, until they’re fragrant and lightly golden.
5. Can I make this ahead of time?
Yes—bake, fill, top, and chill the cake a day in advance for best results.
6. Can I use evaporated milk instead of sweetened condensed milk?
Evaporated milk won’t be sweet enough; condensed milk is essential for richness and sweetness.
7. My topping seems too thin—what can I do?
Increase the powdered sugar by 1/2 cup or reduce the milk slightly until your desired consistency is reached.
8. What if I don’t have caramel sauce?
You can substitute store-bought dulce de leche or a neutral syrup, though this will slightly alter the flavor profile.
9. How do I prevent the cake from sticking to the pan?
Ensure thorough greasing and flouring of the pan, especially on the corners.
10. Can I omit nuts to make it nut-free?
Yes, just skip the pecans or substitute with seeds or leave them out entirely.
Conclusion
This German Chocolate Poke Cake is the ultimate easy-to-make dessert that delivers on decadent flavor and texture. With simple ingredients and a make-ahead advantage, it’s perfect for celebrations or satisfying your sweet tooth any time. Enjoy every luscious, coconut-pecan-packed bite!
Irresistible German Chocolate Poke Cake
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12–15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Irresistible German Chocolate Poke Cake is a moist chocolate cake soaked in sweetened condensed milk and caramel, topped with a rich coconut-pecan frosting. Every bite is gooey, nutty, and packed with flavor — a perfect make-ahead dessert! Keyword: German Chocolate Poke Cake
Ingredients
For the Cake:
-
1 box (15.25 oz) chocolate cake mix (or homemade chocolate cake)
-
Ingredients to prepare the cake (usually water, oil, and eggs as listed on the box)
For the Poke Filling:
-
1 can (14 oz) sweetened condensed milk
-
1/2 cup caramel sauce (or dulce de leche)
For the Topping:
-
1/2 cup (1 stick) unsalted butter
-
1 cup sweetened shredded coconut
-
1 cup chopped pecans
-
1 tsp vanilla extract
-
2 cups powdered sugar
-
1/4 cup milk
Instructions
-
Bake the Cake:
Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
Prepare chocolate cake according to box directions or your own recipe. Bake as instructed, usually 30–35 minutes. -
Poke the Cake:
Cool slightly (5–10 minutes). Use the handle of a spoon or fork to poke holes all over the top of the cake, about 1 inch apart. -
Add Filling:
Mix sweetened condensed milk and caramel sauce until smooth. Pour over warm cake, letting it soak into the holes. Let sit for 30 minutes. -
Make the Topping:
In a saucepan, melt butter. Add coconut and pecans. Cook 2–3 minutes until toasted.
Remove from heat, stir in vanilla, powdered sugar, and milk. Mix until creamy. -
Finish & Chill:
Spread topping over the entire cake. Chill for at least 1 hour or overnight before serving.
Notes
-
For added richness, use dulce de leche instead of caramel sauce.
-
Toast the pecans and coconut separately for deeper flavor.
-
Store leftovers covered in the refrigerator for up to 5 days.
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