If you’re a fan of rich, chocolatey desserts with layers of flavor and texture, this German Chocolate Poke Cake will become your new favorite. A decadent twist on the classic, this cake is soaked with sweet caramel, layered with whipped topping, and crowned with a luscious coconut-pecan topping. Perfect for parties, potlucks, or an indulgent family dessert night!
Ingredients
Cake Base:
- 1 box chocolate cake mix (plus ingredients as per package directions)
- 1 cup sweetened condensed milk
- 1 cup caramel sauce
Topping:
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
- 1½ cups heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Optional Garnishes:
- Chocolate shavings
- Caramel drizzle
Equipment
- 9×13-inch baking dish
- Hand or stand mixer
- Mixing bowls
- Offset spatula
Instructions
Step 1: Prepare the Cake
- Preheat your oven to 350°F (175°C) and grease the baking dish.
- Prepare the chocolate cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake as directed.
Step 2: Poke and Fill
- Once the cake is out of the oven and slightly cooled, use the handle of a wooden spoon to poke holes all over the surface of the cake.
- Pour the sweetened condensed milk over the cake, ensuring it seeps into the holes.
- Drizzle the caramel sauce over the cake in the same manner. Allow the cake to cool completely.
Step 3: Make the Topping
- Toast the shredded coconut and pecans in a dry skillet over medium heat until golden and fragrant. Set aside to cool.
- In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 4: Assemble the Cake
- Spread the whipped cream evenly over the cooled cake.
- Sprinkle the toasted coconut and pecans generously over the top.
Step 5: Garnish and Serve
- For an extra decadent touch, garnish with chocolate shavings and a drizzle of caramel.
- Slice and serve chilled or at room temperature.
Tips
- For deeper flavor, use dark chocolate cake mix or add a teaspoon of espresso powder to the batter.
- Toast the coconut and pecans in advance to save time.
- Refrigerate leftovers in an airtight container for up to 3 days.
This German Chocolate Poke Cake is a dessert that delivers indulgence in every bite. The combination of moist chocolate cake, caramel filling, and a luxurious coconut-pecan topping creates a crowd-pleaser that’s perfect for any celebration. Make it once, and it’ll quickly become a go-to favorite!
Irresistible German Chocolate Poke Cake – A Decadent Delight You Can't Resist!
Indulge in the ultimate dessert with this German Chocolate Poke Cake! Moist chocolate cake, luscious caramel filling, and a rich coconut-pecan topping make it an irresistible treat for every occasion.
Equipment
- 9x13-inch baking dish
- Hand or stand mixer
- Mixing bowls
- Offset spatula
Ingredients
- Cake Base:
- 1 box chocolate cake mix plus ingredients as per package directions
- 1 cup sweetened condensed milk
- 1 cup caramel sauce
- Topping:
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
- 1½ cups heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Optional Garnishes:
- Chocolate shavings
- Caramel drizzle
Instructions
- Step 1: Prepare the Cake
- Preheat your oven to 350°F (175°C) and grease the baking dish.
- Prepare the chocolate cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake as directed.
- Step 2: Poke and Fill
- Once the cake is out of the oven and slightly cooled, use the handle of a wooden spoon to poke holes all over the surface of the cake.
- Pour the sweetened condensed milk over the cake, ensuring it seeps into the holes.
- Drizzle the caramel sauce over the cake in the same manner. Allow the cake to cool completely.
- Step 3: Make the Topping
- Toast the shredded coconut and pecans in a dry skillet over medium heat until golden and fragrant. Set aside to cool.
- In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Step 4: Assemble the Cake
- Spread the whipped cream evenly over the cooled cake.
- Sprinkle the toasted coconut and pecans generously over the top.
- Step 5: Garnish and Serve
- For an extra decadent touch, garnish with chocolate shavings and a drizzle of caramel.
- Slice and serve chilled or at room temperature.
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