This German Chocolate Poke Cake Recipe transforms the classic dessert into an incredibly moist and flavorful treat.
The combination of rich chocolate cake, sweet coconut pecan filling, and creamy frosting creates an irresistible dessert that’s perfect for any occasion.
What makes this recipe special is how the poke holes allow the coconut pecan mixture to soak deep into the cake, creating layers of flavor in every bite.
Making this German Chocolate Poke Cake Recipe is surprisingly simple, requiring basic baking skills and common ingredients.
The result is a bakery-quality dessert that will impress family and friends.
Whether you’re celebrating a birthday, hosting a dinner party, or simply craving something sweet.
This cake delivers exceptional taste and texture that rivals any professional bakery creation.
When I First Introduced To
I discovered this German Chocolate Poke Cake Recipe during a family gathering where my aunt served it as dessert.
The moment I tasted the moist chocolate cake combined with the rich coconut pecan filling, I knew I had to learn how to make it myself.
The unique preparation method of poking holes and adding the filling creates an incredibly satisfying dessert experience.
That’s become my go-to recipe for special occasions.
Equipment List
- 9×13 inch baking pan
- Electric mixer
- Large mixing bowls
- Measuring cups and spoons
- Wooden spoon handle or skewer
- Medium saucepan
- Wire cooling rack
Ingredients List
- 1 box German chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup sweetened condensed milk
- 1/2 cup caramel sauce
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- 1 container whipped topping
- 1/4 cup chocolate chips
Step-by-Step Preparation
- Preheat oven to 350°F.
- Grease the 9×13 baking pan thoroughly.
- Mix cake ingredients in large bowl.
- Beat mixture for two minutes until smooth.
- Pour batter into prepared baking pan evenly.
- Bake for 30-35 minutes until toothpick clean.
- Cool cake completely on wire rack.
- Poke holes throughout cake using wooden handle.
- Mix condensed milk and caramel sauce together.
- Pour mixture over cake into holes slowly.
- Sprinkle coconut and pecans over cake surface.
- Spread whipped topping evenly over everything.
- Top with chocolate chips for decoration.
- Refrigerate for at least two hours.
Recipe Tips
- Use room temperature eggs for better mixing and smoother batter consistency.
- Don’t skip the cooling step – hot cake will melt the toppings.
- Make holes about 1 inch apart for even filling distribution.
- Pour filling mixture slowly to prevent overflow and ensure absorption.
- Chill overnight for best flavor development and easier serving.
What to Serve With German Chocolate Poke Cake Recipe
- Vanilla Ice Cream: The cool, creamy texture perfectly balances the rich chocolate flavors while adding a refreshing element to each bite.
- Fresh Berries: Strawberries or raspberries provide a tart contrast that cuts through the sweetness and adds beautiful color to your dessert presentation.
Conclusion
This German Chocolate Poke Cake Recipe delivers bakery-quality results with simple home preparation methods.
The moist texture and rich flavors make it perfect for celebrations or everyday indulgence.
With easy-to-find ingredients and straightforward steps, anyone can create this impressive dessert that’s guaranteed to become a family favorite for years to come.
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German Chocolate Poke Cake Recipe
Equipment
- 9×13 inch baking pan
- Electric mixer
- Large mixing bowls
- Measuring cups and spoons
- Wooden spoon handle or skewer
- Medium saucepan
- Wire cooling rack
Ingredients
- 1 box German chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup sweetened condensed milk
- 1/2 cup caramel sauce
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- 1 container whipped topping
- 1/4 cup chocolate chips
Instructions
- Preheat oven to 350°F.
- Grease the 9×13 baking pan thoroughly.
- Mix cake ingredients in large bowl.
- Beat mixture for two minutes until smooth.
- Pour batter into prepared baking pan evenly.
- Bake for 30-35 minutes until toothpick clean.
- Cool cake completely on wire rack.
- Poke holes throughout cake using wooden handle.
- Mix condensed milk and caramel sauce together.
- Pour mixture over cake into holes slowly.
- Sprinkle coconut and pecans over cake surface.
- Spread whipped topping evenly over everything.
- Top with chocolate chips for decoration.
- Refrigerate for at least two hours.
Notes
- Use room temperature eggs for better mixing and smoother batter consistency.
- Don’t skip the cooling step – hot cake will melt the toppings.
- Make holes about 1 inch apart for even filling distribution.
- Pour filling mixture slowly to prevent overflow and ensure absorption.
- Chill overnight for best flavor development and easier serving.
