Why You’ll Love This Recipe
There’s so much to adore about German Chocolate Poke Cake. Here’s why it’s a must-try:
- Rich and Indulgent: Layers of chocolate, coconut, pecans, and caramel-like filling create a decadent experience.
- Easy to Make: No fancy techniques required—just mix, poke, and assemble!
- Perfect for Sharing: Feeds a crowd and is always a hit at gatherings or potlucks.
- Customizable: Add extra toppings like whipped cream or sprinkles for flair.
- Make-Ahead Friendly: Can be prepared in advance, making it ideal for busy days or special occasions.
Ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box, like eggs, oil, and water)
- 1 cup sweetened condensed milk
- 1/2 cup caramel sauce (store-bought or homemade)
For the Coconut-Pecan Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded sweetened coconut
- 1 cup chopped pecans
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Optional Toppings:
- Whipped cream
- Extra shredded coconut or chopped pecans
Directions
-
Bake the Cake:
- Preheat your oven according to the cake mix instructions. Grease a 9×13-inch baking pan.
- Prepare the cake batter using the ingredients listed on the box. Pour the batter into the prepared pan and bake according to package directions.
- Once baked, remove the cake from the oven and let it cool for 10 minutes.
-
Poke and Fill:
- Use the handle of a wooden spoon or a straw to poke holes evenly across the warm cake.
- Drizzle the sweetened condensed milk and caramel sauce over the cake, allowing them to seep into the holes. Spread gently with a spatula to ensure even coverage.
-
Make the Coconut-Pecan Filling:
- In a medium saucepan, combine the sweetened condensed milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens (about 8–10 minutes).
- Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the mixture cool slightly.
- Spread the coconut-pecan filling evenly over the top of the cake.
-
Make the Chocolate Ganache:
- Heat the heavy cream in a small saucepan or microwave until hot but not boiling.
- Place the chocolate chips in a heatproof bowl and pour the hot cream over them. Let sit for 2–3 minutes, then whisk until smooth.
- Drizzle the ganache over the cake, spreading it slightly if desired.
-
Chill and Serve:
- Refrigerate the cake for at least 2 hours (or overnight) to allow the flavors to meld and the layers to set.
- Slice and serve chilled or at room temperature. Garnish with whipped cream, extra coconut, or pecans if desired.
Servings and Timing
- Servings: This recipe makes about 12-16 servings, depending on slice size.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Chill Time: 2 hours or overnight
Variations
- Vegan Version: Use a vegan chocolate cake mix, substitute dairy-free condensed milk, and use plant-based butter for the coconut-pecan filling.
- Nut-Free Option: Omit the pecans in the filling and use shredded coconut only.
- Whipped Topping: Add whipped cream or Cool Whip on top for extra richness.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: This cake is best served chilled, but you can gently reheat individual slices in the microwave for 10-15 seconds if you prefer it warm.
FAQs
1. Can I use a homemade chocolate cake mix instead of store-bought?
Yes, you can use a homemade cake mix if you prefer. Just make sure the cake batter has a similar texture and consistency.
2. Can I make this cake ahead of time?
Absolutely! This cake can be prepared a day in advance, making it perfect for parties or gatherings.
3. How long should I refrigerate the cake before serving?
Refrigerate the cake for at least 2 hours, but it’s best if you let it chill overnight for the flavors to fully meld.
4. Can I use a different type of nut instead of pecans?
Yes, you can substitute the pecans with walnuts or almonds for a different flavor.
5. How do I make the caramel sauce from scratch?
To make homemade caramel sauce, heat sugar in a pan until it melts, then add butter and cream, stirring until smooth.
6. Can I freeze German Chocolate Poke Cake?
Yes, you can freeze the cake (without the whipped cream or fresh toppings) for up to 2 months. Let it thaw in the fridge before serving.
7. Can I use coconut milk instead of sweetened condensed milk?
For a dairy-free version, you can use coconut condensed milk as a substitute.
8. Is there a gluten-free version of this recipe?
Yes, use a gluten-free chocolate cake mix for a gluten-free version of the cake.
9. Can I make the coconut-pecan filling without eggs?
Yes, you can substitute the eggs with cornstarch or arrowroot powder as a thickening agent.
10. How can I make this cake more decadent?
Top it with extra chocolate ganache, whipped cream, or a drizzle of caramel sauce for even more indulgence!
Conclusion
German Chocolate Poke Cake is a dreamy dessert that’s as easy to make as it is delicious. With its rich layers of chocolate, coconut, and pecans, all topped off with a luscious chocolate ganache, it’s a dessert everyone will love. Whether you’re preparing it for a special occasion or just a weekend treat, this cake is guaranteed to impress.
German Chocolate Poke Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
German Chocolate Poke Cake is a rich and indulgent dessert, featuring a moist chocolate cake soaked in sweetened condensed milk and caramel sauce, then topped with a creamy coconut-pecan filling and decadent chocolate ganache. This easy-to-make dessert brings the classic flavors of German chocolate cake into a simple yet irresistible poke cake. Perfect for potlucks, holidays, and special occasions, this dessert is sure to be a crowd favorite!
Ingredients
For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)
- 1 cup sweetened condensed milk
- 1/2 cup caramel sauce (store-bought or homemade)
For the Coconut-Pecan Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded sweetened coconut
- 1 cup chopped pecans
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Optional Toppings:
- Whipped cream
- Extra shredded coconut or chopped pecans
Instructions
Bake the Cake:
- Preheat the oven according to the cake mix instructions and grease a 9×13-inch baking pan.
- Prepare the cake batter as directed on the box, then pour into the prepared pan.
- Bake according to package instructions, then let the cake cool for 10 minutes.
Poke and Fill:
- Using the handle of a wooden spoon, poke holes evenly across the warm cake.
- Drizzle the sweetened condensed milk and caramel sauce over the cake, allowing it to seep into the holes.
Make the Coconut-Pecan Filling:
- In a saucepan, combine sweetened condensed milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 8-10 minutes).
- Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
- Spread the filling evenly over the cake.
Make the Chocolate Ganache:
- Heat the heavy cream until hot (but not boiling). Pour over chocolate chips in a heatproof bowl.
- Let sit for 2-3 minutes, then whisk until smooth.
- Drizzle the ganache over the cake, spreading slightly if desired.
Chill and Serve:
- Refrigerate for at least 2 hours (or overnight) to allow flavors to meld.
- Slice and serve chilled or at room temperature. Garnish with whipped cream, extra coconut, or pecans if desired.
Notes
- For an even richer dessert, add an extra drizzle of caramel or ganache before serving.
- If making ahead, refrigerate overnight for best flavor.
- To make a nut-free version, omit the pecans and use only shredded coconut.
