German Chocolate Poke Cake is a decadent dessert featuring rich chocolate cake infused with sweetened condensed milk and topped with a gooey coconut-pecan frosting. This delightful cake is indulgent yet perfectly balanced with textures and flavors. Whether you’re celebrating a birthday, hosting a gathering, or simply craving a special treat, this cake will wow your taste buds and your guests. It’s a breeze to prepare and makes for a show-stopping dessert everyone will adore.

Necessary Kitchen Equipment

9×13-inch baking dish
Mixing bowls (various sizes)
Whisk or hand mixer
Wooden skewer or fork
Offset spatula or silicone spatula
Cooling rack

Overview of Ingredients

For the Cake:

Boxed German chocolate cake mix (or your favorite chocolate cake recipe)
Eggs (as per cake mix instructions)
Oil (as per cake mix instructions)
Water (as per cake mix instructions)

For the Filling:

Sweetened condensed milk
Caramel sauce (optional for extra richness)

For the Topping:

Sweetened shredded coconut
Chopped pecans
Butter
Granulated sugar
Evaporated milk
Egg yolks
Vanilla extract

Step-by-Step Instructions

Prepare the Cake Base: Preheat your oven to the temperature specified on the cake mix box. Grease your 9×13-inch baking dish and set it aside. Prepare the cake batter according to the instructions on the box, then pour it into the prepared dish. Bake as directed, and let the cake cool slightly on a cooling rack.
Poke the Cake: Once the cake is warm but not hot, use a wooden skewer or fork to poke holes all over the cake. Ensure the holes are evenly spaced and reach the bottom to absorb the filling.
Add the Filling: Warm the sweetened condensed milk slightly to make it easier to pour. Slowly drizzle it over the cake, ensuring it seeps into the holes. For an extra layer of flavor, drizzle caramel sauce over the condensed milk.
Prepare the Coconut-Pecan Topping: In a medium saucepan, combine butter, granulated sugar, evaporated milk, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens (about 8–10 minutes). Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Let the topping cool slightly.
Top the Cake: Spread the coconut-pecan mixture evenly over the top of the cake using an offset spatula or silicone spatula. Allow the cake to cool completely before serving.

Recipe Tips

Room Temperature Ingredients: Ensure eggs and butter are at room temperature for a smoother batter and topping consistency.
Even Distribution: Use a spatula to gently press the filling into the holes to ensure even soaking.
Storage: Store the cake covered in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best flavor.
Customize the Topping: Add a sprinkle of mini chocolate chips or drizzle melted chocolate over the topping for a more decadent twist.

What to Serve with This Recipe

Pair this cake with a dollop of whipped cream or a scoop of vanilla ice cream to balance the richness. A hot cup of coffee or a glass of cold milk also complements the flavors beautifully.

Frequently Asked Questions

1. Can I use homemade chocolate cake instead of boxed mix? Absolutely! A homemade chocolate cake will elevate the flavors and make the dessert even more special.

2. Can I make this cake in advance? Yes, this cake is perfect for making ahead. The flavors meld together beautifully when it sits for a day in the refrigerator.

3. Can I substitute the pecans? If you prefer, you can use walnuts or omit the nuts altogether for a nut-free version.

4. Is the caramel sauce necessary? The caramel sauce is optional but adds a layer of richness and depth to the cake.

Notes

For an extra moist cake, drizzle an additional tablespoon of condensed milk over individual slices before serving.
If you prefer a slightly less sweet cake, reduce the amount of sweetened condensed milk used for soaking.