If you love rich chocolate, gooey caramel, and nutty coconut in one delicious bite, this German Chocolate Poke Cake is your dream dessert. It’s everything you love about classic German chocolate cake but with an irresistible twist each bite is soaked with caramel goodness that makes it extra moist and indulgent.
Introduction
Ever tried a poke cake? It’s a game-changer, especially when paired with the deep flavors of a German chocolate cake. This cake is a treat for any occasion whether it’s a holiday get-together or a casual weekend indulgence. What makes this recipe stand out is how the cake soaks up a caramel-sweetened condensed milk mixture, turning each bite into a rich, chocolatey dream. And then there’s the frosting packed with pecans and shredded coconut for that perfect crunchy-sweet finish.
This cake is not just dessert it’s an experience!
Jump to RecipeWhy You’ll Love It
- Extra Moist: Thanks to the poke cake technique, the caramel mixture seeps into every nook and cranny of the cake, keeping it incredibly moist.
- Texture Heaven: Between the soft cake, gooey caramel, and crunchy coconut-pecan topping, every bite offers a delightful contrast of textures.
- Simple but Impressive: Using a boxed cake mix keeps things easy, but the result is a showstopper. No one will believe how quickly this came together!
- Perfect for Gatherings: This cake is made in a 9×13 inch pan, so it feeds a crowd ideal for potlucks, family dinners, or even just because.
Ingredients List
For the Cake:
- 1 box of German chocolate cake mix
- 1 ½ cups of water
- ½ cup of vegetable oil
- 3 large eggs
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce
For the Frosting:
- ½ cup butter, softened
- 4 cups powdered sugar
- ¼ cup milk
- Remaining ½ cup caramel sauce
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
Pro Tip: Use good-quality caramel sauce for the richest flavor! If you’re feeling adventurous, make your own caramel sauce—it’s simpler than you think and adds an extra touch of homemade flair.
Step-by-Step Instructions
1. Prepare the Cake
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Beat until smooth and well-mixed. Pour the batter into the prepared pan and bake for 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean.
2. Poke the Cake
Once the cake is out of the oven, let it cool for about 5 minutes. Using the end of a wooden spoon, poke holes all over the cake, spacing them about 1 inch apart. These little wells will hold all the caramel goodness!
3. Add the Caramel Filling
In a medium bowl, whisk together the sweetened condensed milk and ½ cup of caramel sauce. Slowly pour this mixture over the cake, making sure it fills all the holes. Don’t worry if it pools on top that’s what makes the cake super moist and flavorful.
Tip: Use a spatula to spread the mixture evenly across the surface of the cake for maximum caramel coverage.
4. Make the Frosting
While the cake cools, it’s time to make the frosting. In a large mixing bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, milk, and the remaining ½ cup of caramel sauce, mixing until smooth and fluffy.
Frosting Tip: If you prefer a thicker frosting, add a bit more powdered sugar. For a thinner consistency, add a touch more milk.
5. Add Pecans and Coconut
Once your frosting is smooth and creamy, fold in the chopped pecans and shredded coconut. This step is what gives German chocolate cake its signature texture, so don’t skip it!
6. Frost and Chill the Cake
Spread the frosting evenly over the top of the cake, making sure to cover every inch. Place the cake in the refrigerator to chill for at least 1-2 hours before serving. Chilling helps the flavors meld together and makes slicing easier.
7. Serve and Enjoy!
Once your cake is chilled, slice it into squares and serve. It’s rich, decadent, and bursting with chocolate-caramel flavor. Perfect for sharing or not, we won’t judge!
Engagement Elements
I made this German Chocolate Poke Cake for my best friend’s birthday, and it was an absolute hit! The caramel filling makes this cake so moist and flavorful, and that frosting oh my goodness! It has the perfect balance of crunch from the pecans and coconut, plus that sweet, creamy base. My favorite part? How simple it is to make, but how fancy it looks when served.
One tip: If you want to take this cake to the next level, you can toast the pecans and coconut before adding them to the frosting. It adds an extra layer of flavor and a bit of crunch. Another fun variation is to drizzle a bit of melted chocolate on top for an extra indulgent finish.
German Chocolate Poke Cake Yum
12
servings15
minutes35
minutes50
minutesThis moist cake is packed with chocolate, caramel, pecans, and coconut. The perfect combination of flavors and textures will leave you craving more. Enjoy this special occasion dessert for a satisfying snack.
Ingredients
1 box of German chocolate cake mix.
1 1/2 cups of water.
1/2 cup of vegetable oil.
3 large eggs.
1 can of sweetened condensed milk.
1 cup of caramel sauce.
1 cup of chopped pecans.
1 cup of sweetened shredded coconut.
1/2 cup of butter, softened.
4 cups of powdered sugar.
1/4 cup of milk.
Directions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat the mixture until it is well combined.
- Pour the cake batter into the prepared pan and bake it for 30-35 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
- Once the cake is done baking, take it out of the oven and let it cool for 5 minutes.
- In a medium mixing bowl, combine the sweetened condensed milk and 1/2 cup of caramel sauce. Whisk the mixture together until it is well combined.
- Using the end of a wooden spoon, poke holes into the cake at 1-inch intervals.
- Pour the caramel sauce mixture over the cake, making sure to spread it evenly.
- In a large mixing bowl, beat the butter until it is creamy. Gradually add in the powdered sugar, milk, and remaining caramel sauce, mixing until it is smooth and creamy.
- Fold in the chopped pecans and shredded coconut.
- Spread the frosting over the cake, making sure to cover it completely.
- Chill the cake in the refrigerator for 1-2 hours before serving.
- Enjoy your delicious German Chocolate Poke Cake!.
Closing
If you’re a fan of German chocolate cake, you have to try this poke cake version! It’s easy, delicious, and a guaranteed crowd-pleaser. I’d love to hear how yours turns out, so leave a comment below or share a picture of your creation. Don’t forget to tag me if you post it on social media—I can’t wait to see what you whip up!
Happy baking! 🎂