If you are craving a dessert that is the perfect combination of rich, moist chocolate and gooey, nutty coconut goodness, then this German Chocolate Poke Cake Recipe is an absolute must-try. It takes the classic flavors of traditional German chocolate cake and elevates them with a clever poke cake technique, creating irresistible pockets of luscious caramelized coconut-pecan filling. The final touch of creamy chocolate frosting ties it all together, making every bite a harmonious blend of textures and flavors that will have your friends and family begging for seconds.
Ingredients You’ll Need
Gathering the right ingredients is the secret to making this German Chocolate Poke Cake Recipe shine. Each component is simple but essential, from the moist chocolate cake base that sets the stage, to the decadent coconut-pecan filling that transforms the dessert, and finally the creamy frosting that delivers the perfect finishing touch.
- Chocolate cake mix (1 box, 15.25 oz): This is your base that ensures a rich, moist cake without any fuss.
- Water, oil, and eggs: These standard mix-ins help create the cake’s soft and tender crumb.
- Evaporated milk (1 can, 12 oz): Adds creaminess and depth to the filling layer.
- Granulated sugar (1 cup): Provides the perfect sweetness balance for the filling.
- Unsalted butter (3/4 cup or 1 1/2 sticks): Enriches the filling with silky smoothness and flavor.
- Sweetened shredded coconut (1 1/2 cups): Gives that signature chewy texture and coconut punch.
- Chopped pecans (1 cup): Adds a delightful crunch that complements the coconut beautifully.
- Chocolate frosting (1 can, 16 oz): The finishing layer that crowns the cake with creamy, chocolaty goodness.
How to Make German Chocolate Poke Cake Recipe
Step 1: Prepare and Bake the Cake
Start by preheating your oven to 350°F (175°C) and prepping a 9×13-inch baking pan with grease and flour. Mix the chocolate cake batter according to the package directions—typically combining the cake mix with water, oil, and eggs. Pour the batter into the pan and bake for about 28-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool in the pan for about 10 minutes.
Step 2: Make the Coconut-Pecan Filling
While the cake is still warm but resting, prepare the luscious filling that makes this German Chocolate Poke Cake Recipe so unforgettable. In a saucepan over medium heat, combine the evaporated milk, granulated sugar, and unsalted butter. Stir continuously until the butter melts completely and the mixture is smooth. Next, add the shredded coconut and chopped pecans, stirring well. Keep cooking for another 2-3 minutes until the filling thickens slightly, creating a sticky, rich coconut-pecan sauce.
Step 3: Poke the Cake and Pour the Filling
Using the handle of a wooden spoon or a skewer, gently poke holes all over the surface of the cooled cake, spacing them about 1 inch apart. This step is crucial as it allows the filling to seep deep into the cake, infusing every bite with that amazing coconut-pecan flavor. Slowly pour the warm filling evenly over the cake, letting it sink into each hole and soak into the layers below.
Step 4: Chill and Frost
Once the filling is absorbed, let the cake cool completely to room temperature before refrigerating it for at least 2 hours. This chilling time helps the flavors meld perfectly and the filling to set. When ready to serve, spread the entire top with a generous layer of smooth chocolate frosting. This final touch adds a rich finish that perfectly complements the moist, nutty cake beneath.
How to Serve German Chocolate Poke Cake Recipe
Garnishes
Enhance your German Chocolate Poke Cake Recipe with garnishes that add visual appeal and extra flavor contrasts. Toasted shredded coconut sprinkled on top creates a beautiful texture, or a few whole pecans add an elegant crunch. For a splash of color, a dusting of cocoa powder or a handful of fresh berries pairs wonderfully with the chocolate and coconut flavors.
Side Dishes
This luscious cake shines best as a stand-alone dessert, but pairing it with a scoop of vanilla ice cream or a dollop of freshly whipped cream elevates the experience. If you want to balance out the sweetness, serve alongside some lightly brewed coffee or a glass of cold milk for that nostalgic, comforting combination.
Creative Ways to Present
For a festive twist, slice the German Chocolate Poke Cake Recipe into bite-sized squares and serve them as part of a dessert platter. You can also layer the cake pieces in a trifle bowl with extra coconut filling or chopped nuts between layers for a stunning presentation. Another fun idea is to turn the leftovers into parfaits with alternating layers of cake, frosting, and whipped cream in clear glasses.
Make Ahead and Storage
Storing Leftovers
After enjoying your German Chocolate Poke Cake Recipe, store any leftovers tightly covered in the refrigerator. This keeps the cake moist and the filling fresh for up to 4 days. Be sure to keep it chilled to preserve the smooth frosting and prevent the coconut-pecan filling from drying out.
Freezing
Want to make this cake ahead of time? You can freeze the unfrosted cake layer wrapped well in plastic wrap and then foil for up to 2 months. Once ready to serve, thaw it in the refrigerator overnight, prepare and pour the filling, chill as directed, and then frost before serving. This method keeps the cake’s texture and flavor intact.
Reheating
This cake is best enjoyed chilled, so reheating is generally not recommended. However, if you prefer a slightly warmer dessert, allow individual slices to sit at room temperature for 20-30 minutes before serving, or gently warm a small portion in the microwave for 10-15 seconds. Avoid microwaving too long, or the frosting and filling could lose their creamy texture.
FAQs
Can I use homemade chocolate cake instead of a mix?
Absolutely! While this German Chocolate Poke Cake Recipe uses a boxed mix for convenience, you can substitute your favorite homemade chocolate cake recipe. Just ensure it’s baked in a 9×13-inch pan and cooled before poking to keep the cake structure intact for the filling.
Is there a non-dairy option for the filling?
If you want to make a dairy-free version, you can try substituting evaporated milk with coconut milk and using a dairy-free butter alternative. The flavor will be slightly different but still delicious, with an even stronger coconut presence.
Can I make this cake gluten-free?
Yes! Use a gluten-free chocolate cake mix and double-check that your fillings and frosting are gluten-free as well. This allows you to enjoy the classic taste of this German Chocolate Poke Cake Recipe even with a gluten sensitivity.
What is the best way to poke the holes evenly?
The handle of a wooden spoon or a skewer works perfectly. Start at one corner and work your way across and down, spacing the holes about one inch apart. This ensures the coconut-pecan filling distributes evenly without making the cake collapse.
Can I add other nuts or omit them altogether?
Definitely! Pecans give the cake its signature flavor and texture, but walnuts or almonds are great substitutions. If you’re allergic or prefer no nuts, simply omit them; the cake will still be delicious but with a softer filling texture.
Final Thoughts
Making this German Chocolate Poke Cake Recipe is a joyful indulgence that rewards you with layers of deliciousness in every bite. Its simple ingredients come together to create a show-stopping dessert that feels both homey and special. Whether you’re baking for a family gathering, a holiday party, or just to delight yourself, this cake is bound to become a cherished favorite. So grab your apron and give it a try—you’ll be so glad you did!
Print
German Chocolate Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This German Chocolate Poke Cake is a decadent twist on the classic dessert featuring a moist chocolate cake base filled with a rich coconut-pecan filling that soaks into the cake through perfectly poked holes. Topped with creamy chocolate frosting, this luscious treat combines sweet, nutty, and chocolaty flavors for an irresistible layered experience perfect for any celebration or dessert craving.
Ingredients
For the Cake:
- 1 box (15.25 oz) chocolate cake mix
- Ingredients required by the cake mix (typically water, oil, and eggs)
For the Filling:
- 1 can (12 oz) evaporated milk
- 1 cup granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
For the Frosting:
- 1 can (16 oz) chocolate frosting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Pan: Grease and flour a 9×13-inch baking pan to prevent the cake from sticking.
- Mix Cake Batter: Prepare the chocolate cake mix according to the package instructions using water, oil, and eggs.
- Bake Cake: Pour the batter into the prepared pan and bake for 28-30 minutes until a toothpick inserted in the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for about 10 minutes to firm up slightly.
- Make Filling: In a medium saucepan over medium heat, combine evaporated milk, granulated sugar, and butter. Stir continuously until the butter melts and the mixture is well combined.
- Add Coconut and Pecans: Stir in shredded coconut and chopped pecans into the saucepan mixture.
- Thicken Filling: Cook for an additional 2-3 minutes, stirring constantly, until the filling thickens slightly.
- Poke Cake: Using the handle of a wooden spoon or a skewer, poke holes all over the cooled cake about 1 inch apart to allow the filling to seep in.
- Pour Filling: Pour the warm coconut-pecan filling evenly over the cake, ensuring it seeps into all the holes.
- Chill Cake: Allow the cake to cool to room temperature, then refrigerate for at least 2 hours so flavors can meld and the filling sets.
- Frost Cake: Once chilled, spread the chocolate frosting evenly over the top of the cake with a spatula.
- Serve: Slice the cake and serve chilled for a moist, flavorful dessert experience.
Notes
- Use room temperature ingredients for the cake batter to ensure even mixing.
- You can substitute pecans with walnuts if preferred.
- For a richer flavor, toast the pecans lightly before adding to the filling.
- Be careful when poking holes so you do not break the cake’s structure.
- Refrigerate leftovers tightly covered for up to 3 days.
- Allow the cake to come to room temperature slightly before serving if refrigerated for better flavor.
