I once tried a German Chocolate Poke Cake at a potluck, and it was like biting into a cloud of chocolatey goodness. The way the sweetened condensed milk soaked into the cake made every bite moist and rich, while the coconut-pecan topping added a perfect crunch. If you’re looking for a dessert that’s easy to make but feels like a special treat, this recipe might just become your new favorite.
What You’ll Love About This Recipe
This German Chocolate Poke Cake is a decadent dessert that’s easy to make and impossible to resist.
- Rich and Moist: The cake is infused with a luscious caramel sauce, ensuring every bite is moist and flavorful.
- Perfect Balance: The combination of chocolate cake, coconut-pecan topping, and creamy frosting creates a harmonious blend of textures and tastes.
- Crowd-Pleaser: Its indulgent layers make it a hit at parties, potlucks, or family gatherings.
Recipe
Indulge in the rich and decadent flavors of German Chocolate Poke Cake, a delightful dessert that combines moist chocolate cake with a luscious coconut-pecan filling. This easy-to-make treat is perfect for any occasion, offering a perfect balance of sweetness and texture.
Ingredients:
- 1 box chocolate cake mix (plus ingredients listed on the box)
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel or chocolate sauce
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup whipped topping or whipped cream
Instructions:
- Preheat the oven to 350°F (175°C). Prepare the chocolate cake mix according to the package instructions and bake in a 9×13-inch pan.
- Once baked, let the cake cool for 10 minutes. Use the handle of a wooden spoon to poke holes evenly across the cake.
- Pour the sweetened condensed milk over the cake, ensuring it seeps into the holes. Follow with the caramel or chocolate sauce.
- Sprinkle shredded coconut and chopped pecans evenly over the top.
- Refrigerate the cake for at least 1 hour to allow the flavors to meld.
- Before serving, spread whipped topping or whipped cream over the cake.
Notes:
- For a richer flavor, toast the coconut and pecans before adding them to the cake.
- Store leftovers in the refrigerator for up to 3 days.
Time:
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 45 minutes (including chilling)
Serving: 12
Calories: Approximately 350 per serving
Cuisine: American
Equipment
To make this German Chocolate Poke Cake, you’ll need a few essential tools to guarantee the process is smooth and efficient. Gather the following equipment:
- 9×13 inch baking pan
- Mixing bowls (large and medium)
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula or wooden spoon
- Toothpick or cake tester
- Saucepan (for the topping)
- Knife or offset spatula (for spreading)
Nutrition
This German Chocolate Poke Cake is a decadent dessert that combines rich flavors with satisfying textures. While indulgent, it’s important to be mindful of its nutritional content. A typical serving contains:
- Calories: Approximately 450 kcal
- Total Fat: 25g (Saturated Fat: 12g)
- Carbohydrates: 55g (Sugars: 40g)
- Protein: 5g
- Sodium: 300mg
- Cholesterol: 50mg
What to Serve With This Recipe
I love adding a dollop of whipped cream or a scoop of vanilla ice cream to my slice of German chocolate poke cake for extra richness. Fresh berries on top or a drizzle of caramel sauce can bring a fresh, sweet twist, and I think toasted coconut sprinkles add the perfect crunchy finish. These simple extras make the cake feel even more special without much extra work.
Whipped Cream Topping
While the rich flavors of this German chocolate poke cake stand on their own, it’s hard to resist the creamy touch of whipped cream topping. I love experimenting with whipped cream variations to add a little extra flair. Homemade whipped cream is my go-to—it’s so simple to make with just heavy cream, sugar, and vanilla. I’ll sometimes fold in cocoa powder for a chocolate twist or a pinch of cinnamon for warmth. The best part? It’s light enough to balance the cake’s decadence without overpowering it. Trust me, once you try it, you’ll never skip this step!
Vanilla Ice Cream
Although German chocolate poke cake is delightful on its own, pairing it with a scoop of vanilla ice cream takes it to a whole new level. The creamy vanilla flavors perfectly balance the rich chocolate and coconut layers, creating a match made in dessert heaven. I love experimenting with different ice cream varieties—classic vanilla bean, French vanilla, or even homemade—to find the perfect fit. The cold, smooth texture of the ice cream against the moist cake is irresistible. Trust me, it’s hard to stop at just one bite. This simple addition turns an already amazing dessert into an unforgettable treat.
Fresh Berries Garnish
Adding fresh berries as a garnish brings a bright, fruity contrast to the rich flavors of German chocolate poke cake. I love how fresh berry benefits include not only their sweet-tart taste but also their vibrant colors, making the cake look extra inviting. For berry presentation tips, I suggest arranging a mix of raspberries, strawberries, and blueberries in clusters or patterns on top. If I’m feeling fancy, I’ll dust them lightly with powdered sugar for a pretty finish. The berries add a revitalizing balance, and they’re so simple to use—it’s like a burst of summer on your plate!
Caramel Sauce Drizzle
A caramel sauce drizzle can take your German chocolate poke cake to the next level, and I’m all for it! When I make this cake, I love experimenting with caramel sauce variations to keep things interesting. A classic salted caramel adds a sweet-and-salty kick, while a hint of vanilla or bourbon gives it a cozy twist. For topping ideas, I’ll often warm the caramel slightly before drizzling, so it soaks into the cake’s holes just right. You can also swirl it over whipped cream or pair it with a scoop of ice cream for extra indulgence. Trust me, it’s a game-changer!
Toasted Coconut Sprinkles
Let’s talk about toasted coconut sprinkles—they’re the finishing touch that brings this cake to life. Toasted coconut benefits aren’t just about flavor; it adds a nutty crunch and a lovely aroma that completes every bite. I love how it pairs with the caramel and chocolate, giving a tropical twist you’ll keep craving. If you’re out of toasted coconut or want to mix it up, coconut topping alternatives like chopped nuts, chocolate shavings, or even crushed graham crackers work great. Personally, I’m all about that toasted coconut—it’s like a little vacation in every slice. Trust me, you’ll want seconds!
Frequently Asked Questions
Can I Use a Different Type of Chocolate?
I’m diving into a chocolate ocean of possibilities—yes, I can use different chocolate flavors. Dark, milk, or even white chocolate became my pairing options, each creating a wave of richness that transforms the dish.
Is It Possible to Make This Cake Gluten-Free?
I can make it gluten-free by swapping regular flour for gluten-free flours like almond or coconut. I’ll follow baking tips to guarantee the texture stays moist and avoid overmixing to keep it from getting dense.
How Long Does the Cake Stay Fresh?
I’ve found that freshness tips are key to making desserts last. For storage methods, I keep my cake covered at room temperature for up to two days, but it stays freshest refrigerated, lasting about five days.
Can I Substitute the Coconut Milk?
I’d say you can definitely substitute coconut milk with coconut alternatives like almond or oat milk if you’re avoiding coconut. For dairy substitutes, I’d recommend using heavy cream or even a non-dairy creamer for a similar richness.
What if I Don’T Have a Cake Tester?
If I don’t have a cake tester, I’ll use a toothpick or thin knife. I’ll check for cake thickness by gently pressing the center—if it springs back, it’s done. Baking times can vary, so I’ll keep an eye on it.
