German Chocolate Poke Cake

This German Chocolate Poke Cake is a rich and indulgent dessert that transforms the classic German chocolate cake into an even more decadent treat. It starts with a moist cake base made from a boxed mix, which is then “poked” and filled with a luscious blend of sweetened condensed milk and caramel. Topped with fluffy whipped cream, toasted coconut, and crunchy pecans, this cake is the perfect combination of flavor, texture, and nostalgia. It’s perfect for potlucks, holidays, or when you need an easy dessert that feels extra special.

Why You’ll Love German Chocolate Poke Cake

• Super moist from the caramel and condensed milk soak
• Easy to make with a boxed cake mix and simple ingredients
• Beautiful texture contrast—fluffy cake, creamy filling, nutty topping
• Perfect for making ahead—even better after chilling
• Customizable for non-coconut lovers

Ingredients

For the Cake:

• 1 box German chocolate cake mix
• Ingredients called for on box (typically eggs, oil, and water)

Filling:

• 1 can (14 oz) sweetened condensed milk
• 1 jar (12 oz) caramel sauce

Topping:

• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1 container (8 oz) Cool Whip or whipped topping
• 1/4 cup chocolate chips, melted (optional, for drizzle)

Directions

Step 1: Prepare the Cake

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9×13-inch baking pan or use nonstick spray.
• In a large bowl, prepare the German chocolate cake mix according to the instructions on the box (typically combining with eggs, oil, and water).
• Pour the batter into the prepared pan and spread it evenly.
• Bake as directed on the box, about 25–30 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from oven and let the cake cool in the pan for about 10 minutes.

Poke the Cake

• While the cake is still warm but not hot, use the handle of a wooden spoon or a skewer to poke holes evenly across the surface of the cake, spacing about 1 inch apart.

📝 Tip: Don’t poke all the way to the bottom—just enough to fill the top half with filling.

Add the Filling

• In a medium bowl, whisk together the sweetened condensed milk and caramel sauce until smooth.
• Slowly pour the filling mixture over the entire surface of the cake, letting it seep into the holes.
• Use a spatula to spread evenly and ensure the mixture fills all the gaps.
• Cover and refrigerate the cake for at least 2 hours, or until completely chilled and the filling has set.

Prepare the Topping

• In a dry skillet over medium heat, toast the shredded coconut and chopped pecans until lightly golden and fragrant, stirring frequently to prevent burning (about 4–5 minutes).
• Remove from heat and let cool completely.
• Once the cake is chilled, spread the Cool Whip or whipped topping evenly over the surface.

Decorate the Cake

• Sprinkle the toasted coconut and pecans over the whipped topping.
• If desired, melt chocolate chips (in the microwave in 15-second intervals or using a double boiler) and drizzle over the top using a spoon or piping bag.

Chill and Serve

• Refrigerate until ready to serve.
• Slice and serve chilled for best flavor and texture.

Pro Tips and Variations

• Toasting the coconut and pecans enhances their flavor—don’t skip this step!
• Want it sweeter? Add an extra drizzle of caramel or chocolate sauce on top just before serving.
• Not a fan of coconut? Omit it and just use pecans or drizzle with extra chocolate.
• Add a touch of sea salt to the caramel for a salted caramel twist.
• Use homemade whipped cream instead of Cool Whip if you prefer.

Serving Suggestions

• Serve chilled as a make-ahead dessert for parties or potlucks.
• Garnish each slice with an extra dollop of whipped cream or a whole pecan.
• Pair with hot coffee or cold milk for a balanced finish.
• For birthdays or celebrations, top with chocolate curls or sprinkles.

7. Storage/Reheating

• Store covered in the refrigerator for up to 4–5 days.
• Do not freeze once topped with Cool Whip—freeze the cake before topping if needed.
• No reheating necessary—serve straight from the fridge.

FAQs

Can I make this with a homemade cake base?
Yes! Use your favorite homemade German chocolate cake recipe in place of the box mix.

Is this dessert very sweet?
It’s rich but well-balanced—especially if you use semi-sweet chocolate and toasted toppings.

Can I use fresh whipped cream instead of Cool Whip?
Absolutely. Just be sure to whip it until stiff peaks form and use it immediately.

Can I use caramel ice cream topping?
Yes, just make sure it’s thick and not too runny.

Do I have to toast the coconut and pecans?
No, but toasting adds flavor and crunch that really elevates the final dish.

Conclusion

This German Chocolate Poke Cake takes the traditional German chocolate flavor and turns it into a creamy, moist, and utterly irresistible dessert. With its easy prep and make-ahead potential, it’s perfect for feeding a crowd or indulging on a special night in. Rich, flavorful, and incredibly satisfying—this cake might just become your new favorite.

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