German Chocolate Poke Cake

Why You’ll Love This Recipe

This cake is a crowd-pleaser, featuring a tender chocolate cake soaked in sweetened condensed milk, topped with a luscious chocolate ganache, and finished with a sweet coconut-pecan frosting. Each bite delivers a harmonious blend of flavors and textures, making it a standout dessert for birthdays, holidays, or any special gathering.

Ingredients

• 1 box (15.25 oz) chocolate cake mix (e.g., Betty Crocker Super Moist Chocolate Fudge)

• 3 large eggs

• 1 cup water

• ½ cup vegetable oil

• 1 can (14 oz) sweetened condensed milk

• ½ cup packed brown sugar

• ¼ cup unsalted butter, melted

• ⅔ cup chopped pecans

• ⅔ cup sweetened shredded coconut

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

2. In a large bowl, prepare the cake mix according to the package instructions, typically combining the cake mix with eggs, water, and oil.

3. Pour the batter into the prepared pan and bake for 28 to 33 minutes, or until a toothpick inserted into the center comes out clean.

4. Remove the cake from the oven and allow it to cool in the pan for about 10 minutes.

5. While the cake is cooling, in a medium bowl, whisk together the sweetened condensed milk, brown sugar, and melted butter until well combined.

6. Once the cake has cooled, use the handle of a wooden spoon or a skewer to poke holes all over the cake.

7. Pour the sweetened condensed milk mixture evenly over the cake, ensuring it seeps into the holes.

8. Allow the cake to cool completely.

9. In a small bowl, mix together the chopped pecans and shredded coconut.

10. Evenly sprinkle the pecan-coconut mixture over the top of the cake.

11. Serve and enjoy!

Servings and Timing

• Servings: Approximately 12–15 slices

• Prep Time: 15 minutes

• Cook Time: 28–33 minutes

• Cooling Time: 10 minutes (before poking holes) + 1 hour (after pouring sweetened condensed milk mixture)

• Total Time: Approximately 2 hours

Variations

• Nut-Free Version: Omit the pecans and increase the amount of shredded coconut for added texture.

• Dairy-Free Option: Use a dairy-free chocolate cake mix, coconut milk instead of sweetened condensed milk, and dairy-free chocolate chips for the ganache.

• Caramel Twist: Add a layer of caramel sauce between the cake and frosting for an extra layer of flavor.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.

• Reheating: Reheat individual slices in the microwave for 15–20 seconds or enjoy it chilled.

FAQs

1. Can I use a homemade chocolate cake mix instead of a boxed one?

Yes, a homemade chocolate cake mix will work just as well and might even enhance the flavors.

2. How do I ensure the sweetened condensed milk mixture soaks into the cake properly?

After poking holes in the cooled cake, pour the sweetened condensed milk mixture evenly over the surface, allowing it to seep into the holes. Using the back of a spoon, gently spread the mixture to cover the entire cake.

3. Can I freeze the German Chocolate Poke Cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.

4. Can I make the frosting ahead of time?

Yes, you can prepare the coconut-pecan frosting ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before spreading it on the cake.

5. Can I use sweetened shredded coconut instead of unsweetened?

Yes, sweetened shredded coconut is commonly used in this recipe and adds a delightful sweetness to the frosting.

6. How can I make the cake more chocolatey?

Add mini chocolate chips to the cake batter before baking to enhance the chocolate flavor.

7. Can I use a different type of nut?

While pecans are traditional, you can substitute them with walnuts or almonds for a different flavor and texture.

8. Is there a way to make the cake less sweet?

Reduce the amount of sweetened condensed milk used, or opt for a sugar-free version to decrease the sweetness.

9. Can I serve the cake warm?

While the cake is delicious warm, it's best served after it has cooled completely to allow the flavors to meld and the frosting to set.

10. How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.

Conclusion

The German Chocolate Poke Cake is a delightful dessert that combines the rich flavors of chocolate, coconut, and pecans in a moist, decadent treat. Its easy preparation and impressive presentation make it a perfect choice for any occasion. Whether you're a seasoned baker or a beginner, this cake is sure to impress and satisfy your sweet tooth.

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A moist and decadent German Chocolate Poke Cake combining rich chocolate, coconut, and pecans for a melt-in-your-mouth dessert perfect for any occasion.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 28–33 minutes
• Total Time: Approximately 2 hours (including cooling times)
• Yield: 12–15 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 box (15.25 oz) chocolate cake mix (e.g., Betty Crocker Super Moist Chocolate Fudge)

3 large eggs

1 cup water

½ cup vegetable oil

1 can (14 oz) sweetened condensed milk

½ cup packed brown sugar

¼ cup unsalted butter, melted

⅔ cup chopped pecans

⅔ cup sweetened shredded coconut

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Prepare cake mix according to package instructions by combining cake mix with eggs, water, and oil.
3. Pour batter into prepared pan and bake for 28 to 33 minutes or until a toothpick inserted into the center comes out clean.
4. Remove cake from oven and let cool in the pan for about 10 minutes.
5. In a medium bowl, whisk together sweetened condensed milk, brown sugar, and melted butter until well combined.
6. Once cake has cooled, poke holes all over the cake using the handle of a wooden spoon or skewer.
7. Pour the sweetened condensed milk mixture evenly over the cake, allowing it to seep into the holes.
8. Allow the cake to cool completely.
9. In a small bowl, mix chopped pecans and shredded coconut.
10. Sprinkle the pecan-coconut mixture evenly over the top of the cake.
11. Serve and enjoy!

Notes

• Nut-Free Version: Omit pecans and increase shredded coconut for texture.
• Dairy-Free Option: Use dairy-free cake mix, coconut milk instead of sweetened condensed milk, and dairy-free chocolate chips.
• Caramel Twist: Add caramel sauce layer between cake and frosting.
• Store in airtight container in refrigerator up to 5 days.
• Reheat slices in microwave for 15–20 seconds or serve chilled.
• Freeze wrapped tightly up to 2 months; thaw overnight in refrigerator.
• Use homemade chocolate cake mix as alternative to boxed.
• For more chocolate flavor, add mini chocolate chips to batter before baking.
• Substitute pecans with walnuts or almonds if desired.
• To reduce sweetness, use less sweetened condensed milk or sugar-free versions.

Nutrition

• Serving Size: 1 slice
• Calories: Approximately 350-400 kcal
• Sugar: High (due to sweetened condensed milk and brown sugar)
• Sodium: Moderate
• Fat: Moderate to high
• Saturated Fat: Moderate
• Unsaturated Fat: Present (from vegetable oil and pecans)
• Trans Fat: Negligible
• Carbohydrates: High
• Fiber: Low to moderate
• Protein: Moderate
• Cholesterol: Moderate (from eggs and butter)