German Chocolate Poke Cake – A Simple, Sweet Dessert

This Easy German Chocolate Poke Cake is a fun twist on the classic German chocolate cake, turning it into a rich, moist, and indulgent treat that’s incredibly simple to make. The “poke” method creates pockets in the cake for the gooey coconut-pecan frosting to seep into, making each bite even more delicious. This cake is perfect for any occasion, from casual family dinners to special celebrations like birthdays and holidays.

The combination of chocolate cake, creamy coconut-pecan frosting, and rich chocolate sauce makes this cake a favorite for any dessert lover. It’s easy to prepare with just a few simple ingredients, yet tastes like it’s straight from a bakery!

---

Ingredients Overview: What You’ll Need

For the Cake:

• Boxed German Chocolate Cake Mix: This simplifies the recipe while ensuring a moist and delicious chocolate cake base.

• Eggs: To add structure to the cake.

• Vegetable Oil: For a moist and tender cake.

• Water: To bring everything together and create the right cake consistency.

For the Coconut-Pecan Filling:

• Sweetened Condensed Milk: The base of the gooey, creamy coconut-pecan frosting.

• Shredded Coconut: Adds texture and that signature coconut flavor.

• Chopped Pecans: For the nutty crunch that complements the sweetness of the coconut.

• Butter: Adds richness and flavor to the frosting.

For the Chocolate Sauce:

• Chocolate Chips: These melt into a smooth, rich sauce that soaks into the cake.

• Heavy Cream: To melt with the chocolate and create a smooth, pourable sauce.

---

Step-by-Step Instructions: How to Make Easy German Chocolate Poke Cake

This easy cake comes together quickly and is sure to impress your guests. Here’s how to make it:

Step 1: Bake the Chocolate Cake

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

2. Prepare the cake according to the instructions on the German chocolate cake mix box. Usually, this involves mixing the cake mix with 3 large eggs, 1/2 cup vegetable oil, and 1 cup water. Mix until well combined.

3. Pour the cake batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

4. Allow the cake to cool for about 10-15 minutes.

Step 2: Poke the Cake

Once the cake has cooled slightly, use the handle of a wooden spoon (or any other round object) to poke holes evenly across the cake, about 1 inch apart. Be sure to poke all the way down to the bottom of the cake, but not so deep that the cake breaks apart.

Step 3: Prepare the Coconut-Pecan Filling

1. In a saucepan over medium heat, melt 1/2 cup butter.

2. Stir in 1 can (14 oz) sweetened condensed milk, 1 1/2 cups shredded coconut, and 1 cup chopped pecans. Cook for about 5 minutes, stirring constantly, until the mixture is thick and bubbly.

3. Remove from heat and let the mixture cool slightly.

Step 4: Add the Coconut-Pecan Filling

Once the coconut-pecan mixture has cooled slightly, pour it evenly over the cake, making sure to spread it out into the holes you poked. The frosting will soak into the cake, adding even more flavor and moisture.

Step 5: Make the Chocolate Sauce

1. In a microwave-safe bowl, combine 1 cup chocolate chips and 1/2 cup heavy cream.

2. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.

3. Drizzle the chocolate sauce over the top of the cake, covering the coconut-pecan layer. Let the sauce settle into the cake and harden slightly.

Step 6: Chill and Serve

Allow the cake to cool completely at room temperature. Once cooled, place it in the fridge for about 2 hours to set and firm up the layers.

Serve chilled and enjoy the delicious combination of moist chocolate cake, gooey coconut-pecan filling, and rich chocolate sauce.

---

Tips, Variations, and Substitutions

Tips for Perfect Easy German Chocolate Poke Cake:

• Don’t Overbake the Cake: Be sure to check the cake with a toothpick before the time is up to avoid overbaking, which can dry out the cake.

• Soak the Cake: The poke holes should be deep enough to allow the coconut-pecan filling to seep into the cake, ensuring every bite is flavorful.

• Cool the Cake: Let the cake cool for at least 10-15 minutes before poking the holes and adding the frosting, or it may collapse.

Variations:

• Add Extra Chocolate: For a more intense chocolate flavor, drizzle extra chocolate syrup or melted chocolate over the top before serving.

• Add Fruit: Fresh raspberries or strawberries can be added as a garnish for a fruity touch.

• Caramel Drizzle: Add a caramel drizzle over the cake for even more richness and flavor.

Substitutions:

• Gluten-Free: Use a gluten-free chocolate cake mix to make this dessert gluten-free.

• Dairy-Free: Use dairy-free chocolate chips and substitute the sweetened condensed milk with coconut milk or a dairy-free condensed milk alternative.

• Nut-Free: Skip the pecans or replace them with another crunchy topping like crushed graham crackers for a different texture.

---

Serving Ideas & Best Occasions

When to Serve:

• Holidays and Special Occasions: This cake is perfect for Thanksgiving, Christmas, or any special gathering.

• Potlucks and Parties: It’s an easy dessert to make for a crowd that’s sure to impress.

• Weekend Treats: Perfect for a weekend dessert, especially with a hot cup of coffee or tea.

What to Serve With It:

• Whipped Cream: A dollop of freshly whipped cream balances the sweetness of the cake and adds a light contrast to the rich flavors.

• Ice Cream: Vanilla ice cream is a great pairing for this decadent dessert.

• Fresh Fruit: Serve with fresh fruit like berries for a refreshing contrast to the rich, chocolatey cake.

---

Nutritional Information (Approximate per Slice)

• Calories: 350–400 per slice

• Fat: 18–22g (from butter, coconut, and chocolate)

• Carbs: 45–50g (from sugar and cake mix)

• Protein: 4–5g (from eggs and nuts)

• Fiber: 2–3g (from coconut and nuts)

---

Frequently Asked Questions (FAQ)

1. Can I make this cake ahead of time?

Yes! This cake actually tastes better the next day as the flavors have more time to meld together. You can make it a day in advance and keep it covered in the fridge.

2. Can I freeze the cake?

Yes! You can freeze the cake before adding the frosting. Wrap it tightly in plastic wrap and foil. It will last up to 2 months in the freezer. Let it thaw overnight before adding the frosting and chocolate sauce.

3. Can I use a homemade cake recipe instead of a boxed mix?

Absolutely! You can use your favorite homemade chocolate cake recipe for the base. Just be sure to bake it in a 9×13-inch pan and poke holes once it’s cooled.

4. Can I make this without the poke holes?

While the poke holes are what give the cake its signature moistness and flavor, you can skip this step. Just spread the frosting on top instead, but it won’t have the same gooey effect inside the cake.

5. How can I make this cake more festive for holidays?

To make the cake more festive, garnish it with sprinkles, edible glitter, or seasonal toppings like crushed candy canes for Christmas or colorful candies for Easter.

Print