German Chocolate Poke Cake

This German Chocolate Poke Cake is a rich and gooey twist on the classic German chocolate cake. It’s infused with sweetened condensed milk and caramel, topped with a luscious coconut-pecan frosting, and finished with a smooth chocolate ganache. It’s the ultimate dessert for any occasion, combining indulgent flavors with an irresistible texture. Perfect for celebrations, special events, or simply as a decadent weekend treat.

Why You’ll Love This Recipe

This German Chocolate Poke Cake is a game-changer for anyone who loves the iconic flavors of German chocolate cake but wants something even more deliciously indulgent. The poke cake technique ensures the cake absorbs all the sweet condensed milk and caramel, creating a moist, gooey base that is impossible to resist. The coconut-pecan topping adds a satisfying texture and rich flavor, while the chocolate ganache provides the perfect finishing touch. Whether you’re serving it for a birthday, holiday, or just because, this cake is sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 box chocolate cake mix (preferably devil’s food or German chocolate)

• 3 eggs

• 1/2 cup vegetable oil

• 1 1/4 cups water

• 1 (14 oz) can sweetened condensed milk

• 1/2 cup caramel sauce

• 1/2 cup butter (1 stick)

• 1 cup brown sugar

• 1 cup evaporated milk

• 1 1/2 cups sweetened shredded coconut

• 1 cup chopped pecans

• 1 cup semi-sweet chocolate chips

• 1/2 cup heavy cream

• Pinch of sea salt (optional)

Directions

1. Preheat your oven to 350°F (175°C) and prepare the cake mix according to the package instructions, adding eggs, oil, and water.

2. Pour the batter into a greased 9×13-inch pan and bake for 28-32 minutes, or until a toothpick inserted comes out clean.

3. Once the cake is done, let it cool for about 5 minutes, then use the handle of a wooden spoon to poke holes across the top of the cake.

4. Pour the sweetened condensed milk evenly over the warm cake, followed by the caramel sauce. Let it cool completely.

5. In a saucepan, combine the butter, brown sugar, evaporated milk, coconut, and pecans. Cook over medium heat for 10-12 minutes, stirring constantly until thickened.

6. Spread the coconut-pecan mixture evenly over the cooled cake.

7. In a separate bowl, heat the chocolate chips and heavy cream together until melted and smooth. Pour the chocolate ganache over the coconut-pecan topping and spread evenly.

8. Sprinkle with extra pecans and sea salt if desired. Chill the cake for at least 2 hours before serving.

Servings and Timing

• Servings: 12

• Total time: 50 minutes (plus chilling time)

Variations

• Add extra flavor: Try adding a teaspoon of vanilla extract to the cake batter for an added layer of flavor.

• Swap nuts: If you’re not a fan of pecans, you can replace them with walnuts or almonds.

• Make it gluten-free: Use a gluten-free chocolate cake mix to make this recipe gluten-free without compromising on flavor.

• Add a fruit twist: For a fruity variation, add chopped cherries or raspberries to the coconut-pecan topping for a burst of sweetness.

Storage/Reheating

• Storage: Store any leftover cake in the refrigerator, covered, for up to 4 days. The cake tastes even better after it has had time to sit and absorb the flavors.

• Reheating: To serve leftovers, gently reheat individual slices in the microwave for about 15-20 seconds or until warmed through. The ganache will soften and become creamy again.

FAQs

Can I use a different cake mix for this recipe?

Yes, you can substitute any chocolate cake mix you prefer, though devil’s food or German chocolate cake mix will give the best results.

Can I make the cake ahead of time?

Yes, you can make the cake ahead of time and refrigerate it for up to 2 days before serving. Just be sure to let it cool completely before storing.

What can I use instead of caramel sauce?

If you don’t have caramel sauce, you can make your own by melting brown sugar and butter together, or substitute with dulce de leche.

Can I use sweetened coconut flakes?

Yes, sweetened shredded coconut works best for this recipe as it complements the other sweet ingredients.

Is there a way to make this recipe dairy-free?

To make this cake dairy-free, substitute the butter with a dairy-free alternative, use coconut milk in place of the evaporated milk, and use dairy-free chocolate chips.

How can I make the cake more decadent?

For a richer flavor, you can drizzle more caramel sauce over the finished cake just before serving.

Can I freeze this cake?

Yes, you can freeze the cake before adding the ganache. Just wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 2 months.

Can I use homemade chocolate ganache?

Absolutely! If you prefer homemade ganache, simply melt together equal parts of chocolate and heavy cream to make your own.

Can I add more coconut to the cake?

If you love coconut, feel free to add more shredded coconut to the topping or even mix some into the cake batter itself.

What can I serve this cake with?

This cake is delicious on its own, but it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Conclusion

This German Chocolate Poke Cake is a show-stopping dessert that will quickly become a family favorite. The combination of moist cake, sweetened condensed milk, caramel, coconut-pecan topping, and smooth chocolate ganache creates an irresistible treat. Whether for a special occasion or a weekend indulgence, this cake is sure to impress with its decadent flavors and satisfying textures.