Irresistible German Chocolate Poke Cake Recipe: Sweet Bliss

Decadent chocolate cascades through this heavenly german chocolate poke cake, creating a dessert that melts hearts instantly.

Rich layers of moist cake promise pure indulgence with every bite.

Velvety chocolate seeps into delicate holes, infusing each morsel with intense flavor.

Coconut and pecans dance across the surface, adding delightful texture and crunch.

Creamy frosting whispers sweet promises of comfort and pure dessert bliss.

This cake transforms an ordinary evening into a celebration of pure deliciousness.

Prepare to fall in love with a dessert that defines pure chocolatey perfection.

Ingredients for Chocolate Poke Cake

• German Chocolate Cake Mix: A classic mix perfect for easy baking.

• Cooking Spray or Butter: Helps the cake release smoothly from the pan.
• Eggs: Binding agent for the cake mix.
• Water: Standard liquid for cake mix preparation.
• Vegetable Oil: Adds moisture to the cake.

• Sweetened Condensed Milk: Rich and creamy milk that adds sweetness.
• Caramel Sauce: Smooth sauce that enhances the cake's flavor.

• Coconut Shreds: Tropical and textured topping with nutty sweetness.
• Pecans: Crunchy nuts that provide delightful texture.
• Cool Whip or Whipped Topping: Light and fluffy cream topping.
• Chocolate Chips: Optional drizzle for extra chocolate goodness.

How to Make Poke Cake Step by Step

Step 1: Craft the Cake Base

Mix German chocolate cake mix following package directions.

Pour batter into a greased 9×13-inch pan.

Bake at 350°F until a toothpick comes out clean.

Let the cake rest in the pan for 10 minutes after baking.

Step 2: Create Delicious Holes

Take a wooden spoon handle or skewer and create evenly spaced holes across the entire cake surface.

Punch holes approximately one inch apart, ensuring good coverage.

Step 3: Infuse with Creamy Filling

• Sweetened condensed milk
• Caramel sauce

Pour the silky mixture directly over the cake, guiding it into the holes.

Use a spatula to spread evenly and ensure complete coverage.

Step 4: Chill and Set

Wrap the cake in plastic and refrigerate for minimum 2 hours.

This allows the filling to penetrate and create a luscious texture.

Step 5: Develop Toasted Toppings

• Shredded coconut
• Chopped pecans

Stir continuously until golden and fragrant.

Transfer to a plate for cooling.

Step 6: Layer with Whipped Goodness

Spread a generous layer of whipped topping across the chilled cake.

Scatter the toasted coconut and pecans over the top.

Optional: Drizzle melted chocolate for extra indulgence.

Step 7: Slice and Enjoy

Cut into square servings.

Keep leftovers refrigerated and consume within 3 days for optimal freshness.

Sweet Tips for Chocolate Poke Cake

• Refrigerate the cake for at least 2 hours to let the caramel and condensed milk soak deeply into the cake, creating a rich, moist texture that melts in your mouth.
• Watch coconut and pecans closely while toasting, stirring constantly to prevent burning and ensure a perfect golden-brown color that adds crunch and depth of flavor.
• Adjust the amount of caramel sauce and condensed milk to control the cake's sweetness level, making it perfect for different taste preferences.
• Swap the traditional cake mix with a gluten-free German chocolate cake mix to accommodate dietary restrictions without compromising on taste.
• Melt chocolate chips with a touch of coconut oil for a smoother, shinier drizzle that adds an elegant finishing touch to the cake.

Store and Warm Up Chocolate Poke Cake

• Store cake in an airtight container or cover tightly with plastic wrap to maintain freshness, preventing it from drying out or absorbing other refrigerator odors.
• Keep the German chocolate poke cake refrigerated for up to 3-4 days, ensuring the best taste and texture during storage.
• Gently warm individual slices in the microwave for 10-15 seconds at 50% power, checking to avoid overheating and maintaining the cake's moisture.
• Wrap cake slices individually in plastic wrap, then place in a freezer-safe container to preserve for up to 2 months, thawing overnight in the refrigerator before serving.

Great Matches for Poke Cake

• Savor Flavor-Boosting Pairings: Elevate German Chocolate Poke Cake
• Brew Rich Coffee Companion: Dark roast or espresso cuts through the cake's sweetness, creating a perfect balance with its caramel and chocolate notes.
• Select Complementary Wine Match: Choose a late-harvest Riesling or port wine, whose sweet undertones beautifully enhance the cake's rich coconut and pecan profile.
• Create Creamy Ice Cream Accent: Serve alongside vanilla bean or bourbon-praline ice cream, which adds a cool, smooth counterpoint to the warm toasted coconut and caramel layers.
• Craft Nutty Beverage Partner: Hazelnut liqueur or almond-infused milk provides a delightful nutty background that mirrors the cake's pecan and coconut textures.

New Ways to Make German Poke Cake

• Gluten-Free Chocolate Haven: Replace standard German chocolate cake mix with a gluten-free cake mix, ensuring those with celiac disease can enjoy this decadent dessert without worry.
• Dairy-Free Delight: Swap sweetened condensed milk with coconut condensed milk and use dairy-free whipped topping to create a lactose-free version that maintains rich, creamy texture.
• Nutless Chocolate Option: Eliminate pecans completely or substitute with sunflower seeds for individuals with nut allergies, keeping the cake's essential flavor profile intact.
• Low-Sugar Chocolate Treat: Select a sugar-free cake mix, use sugar-free caramel sauce, and replace sweetened condensed milk with a sugar-free alternative for diabetic-friendly indulgence.

FAQs

• Are German chocolate cake and this poke cake the same thing?

No, a traditional German chocolate cake is a layered cake with coconut-pecan frosting, while this poke cake is a modern twist using a similar flavor profile with holes poked to absorb additional filling.

• Can I use a homemade cake mix instead of a boxed mix?

Yes, you can use a homemade chocolate cake recipe. Just ensure the batter consistency is similar to a boxed mix for best results.

• Why do I need to poke holes in the cake?

The holes allow the caramel and sweetened condensed milk to seep into the cake, creating a moist, rich, and flavorful dessert with more depth of flavor.

• Is toasting the coconut and pecans necessary?

Toasting enhances the nutty flavor and adds a delightful crunch to the cake, but it’s optional if you prefer a softer texture or want to save time.

Why German Chocolate Poke Cake Works

• Quick and Easy Preparation: Whip up this show-stopping cake using basic box mix and minimal ingredients, perfect for bakers of all skill levels.
• Crowd-Pleasing Flavor Explosion: Combine rich German chocolate, creamy caramel, and crunchy pecans for a mouthwatering dessert that wows everyone at potlucks and family gatherings.
• Customizable Crowd-Pleaser: Adapt the recipe by switching toppings or adding extra chocolate drizzle, making it versatile for different tastes and occasions.
• Make-Ahead Magic: Prepare this cake in advance and chill, reducing last-minute stress and allowing flavors to develop beautifully before serving.

German Chocolate Poke Cake Recipe

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4.9 from 33 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Indulgent German chocolate poke cake brings rich, velvety layers of chocolate and coconut to your dessert table. Moist cake filled with caramel and topped with classic german chocolate frosting promises a delightful slice of sweet comfort you’ll savor.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 box German chocolate cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 1 cup water

Topping Ingredients:

• 1 can (14 ounces / 397 grams) sweetened condensed milk
• 1 jar (16 ounces / 454 grams) caramel sauce
• 1 container (8 ounces / 226 grams) whipped topping

Garnish Ingredients:

• 1 cup chopped pecans
• 1/2 cup shredded coconut
• 1/4 cup chocolate shavings

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Instructions

1. Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing and flouring its surface. Craft the German chocolate cake batter following package guidelines, then transfer the mixture into the prepared pan.
2. Bake the cake for 25-30 minutes, verifying doneness by inserting a toothpick into the center. Once baked, let the cake rest in the pan for 10 minutes to cool slightly.
3. Create multiple holes across the cake’s surface using a wooden spoon handle or skewer, spacing them approximately 1 inch apart. This will help the filling penetrate deeply.
4. Whisk together sweetened condensed milk and caramel sauce until uniformly blended. Carefully pour the mixture over the perforated cake, ensuring it seeps into every crevice.
5. Refrigerate the cake for a minimum of 2 hours, allowing the filling to set and flavors to meld together completely.
6. Toast shredded coconut and chopped pecans in a dry skillet over medium heat. Stir continuously until the ingredients turn golden brown and release a nutty aroma. Transfer to a plate for cooling.
7. Apply a generous layer of whipped topping across the chilled cake’s surface. Generously sprinkle the toasted coconut and pecans over the cream.
8. Optional: Drizzle melted chocolate chips for an additional flavor dimension. Cut into square servings and enjoy chilled. Refrigerate any remaining cake for up to 3 days.

Notes

• Toasting nuts and coconut intensifies their natural flavors, creating a more complex and rich taste profile for the cake.
• Always ensure cake is completely cooled before poking holes to prevent filling from becoming runny and losing its texture.
• For a gluten-free version, substitute the German chocolate cake mix with a gluten-free alternative and check all other ingredients for potential gluten content.
• Consider using homemade whipped cream instead of Cool Whip for a fresher, less processed topping that enhances the cake’s authentic flavor.

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 12
• Calories: 220
• Sugar: 18g
• Sodium: 300mg
• Fat: 7g
• Saturated Fat: 1.5g
• Unsaturated Fat: 4.5g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg