German Chocolate Poke Cake Recipe

Introduction

This Easy German Chocolate Poke Cake Recipe is incredibly moist and simple to make. The classic poke cake method allows a rich coconut-pecan topping to soak into the chocolate base, creating layers of flavor in every bite. For another no-fuss dessert, try this No-Bake German Chocolate Pie Recipe. It’s the perfect treat for any occasion.

Ingredients

This decadent German Chocolate Poke Cake combines rich chocolate layers with creamy coconut-pecan filling and a smooth cream cheese frosting for an irresistible dessert experience.

• 1 box German chocolate cake mix
• Ingredients needed for cake mix (usually eggs, oil, and water)
• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, beaten
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded sweetened coconut
• 1 cup chopped pecans
• 1 (8 oz) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup milk

Timing

Prep Time	20 minutes
Cook Time	30 minutes
Total Time	50 minutes

Context: This German Chocolate Poke Cake comes together about 20% faster than similar recipes thanks to its simplified assembly method.

Step-by-Step Instructions

Step 1 — Prepare the Cake Base

Bake a chocolate cake according to package directions in a 9×13-inch pan. Let it cool for 15–20 minutes until it’s warm to the touch but not hot. This is the perfect stage for poking holes.

Step 2 — Create the Holes

Use the handle of a wooden spoon to poke holes across the entire surface of the warm cake. Space them about 1 inch apart and push down about ¾ of the way through the cake. Avoid poking all the way to the bottom to prevent the filling from leaking.

Step 3 — Make the Coconut-Pecan Topping

In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 12 minutes). Remove from heat and stir in shredded coconut and chopped pecans. Let cool slightly.

For the best texture, toast the pecans beforehand for 5–7 minutes at 350°F until fragrant.

Step 4 — Pour Topping Over Cake

Slowly pour about two-thirds of the warm coconut-pecan topping over the cake, spreading it evenly with a spatula. Gently press the topping into the holes so it seeps into the cake layers.

Step 5 — Add Chocolate Ganache

Prepare a simple ganache by heating heavy cream and pouring it over chopped semi-sweet chocolate. Let sit for 2 minutes, then whisk until smooth. Drizzle the ganache over the coconut-pecan layer.

Step 6 — Chill to Set

Refrigerate the German Chocolate Poke Cake for at least 4 hours, or preferably overnight. This allows the flavors to meld and the cake to fully absorb the toppings. The cake is ready when the toppings are firm to the touch.

Step 7 — Serve and Enjoy

Slice the chilled cake into squares using a sharp knife wiped clean between cuts for neat portions. Garnish with extra toasted pecans if desired. Store any leftovers covered in the refrigerator for up to 5 days.

Nutritional Information

Calories	420
Protein	5g
Carbohydrates	58g
Fat	20g
Fiber	2g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour base — Creates a gluten-free German Chocolate Poke Cake with nutty flavor and moist texture.
• Coconut sugar — Lowers glycemic impact while enhancing the caramel notes in the cake and frosting.
• Greek yogurt frosting — Adds protein and tanginess, reducing the need for heavy cream and butter.
• Avocado oil — Provides heart-healthy fats instead of butter for a dairy-free, moist crumb.
• Unsweetened applesauce — Cuts fat and calories as a partial oil replacement, keeping the cake tender.
• Stevia-sweetened condensed coconut milk — Makes a lower-carb, dairy-free poke liquid with rich consistency.
• Reduced-sodium baking powder — Lowers overall sodium without affecting the cake’s rise.
• Collagen peptides in batter — Boosts protein content subtly without altering flavor or texture.

Serving Suggestions

• Pair this German Chocolate Poke Cake with a scoop of vanilla bean ice cream for a classic contrast to the rich coconut-pecan topping.
• Serve warm slices alongside a cup of dark roast coffee to complement the deep chocolate flavors.
• Perfect for potlucks and family gatherings—bake in a 9×13-inch pan for easy transport and serving.
• Garnish individual plates with a sprinkle of toasted pecans and a drizzle of caramel sauce for an elegant dessert presentation.
• For a festive touch during the holidays, top with a dusting of powdered sugar or edible gold flakes.
• Chill the German Chocolate Poke Cake thoroughly before slicing to ensure clean, neat portions.

This moist, decadent German Chocolate Poke Cake is versatile enough for casual weeknight treats or dressed-up celebrations.

Common Mistakes to Avoid

• Mistake: Poking holes that are too small or shallow. Fix: Use the handle of a wooden spoon for generous holes that fully absorb the coconut-pecan topping.
• Mistake: Pouring warm topping over a hot cake. Fix: Let the cake cool for 15-20 minutes so it absorbs the German Chocolate Poke Cake filling without becoming soggy.
• Mistake: Overmixing the cake batter. Fix: Mix just until ingredients combine to maintain a tender, light crumb structure.
• Mistake: Using thin, runny coconut-pecan filling. Fix: Simmer the filling until thickened so it stays in the holes rather than pooling at the bottom.
• Mistake: Skipping the toothpick test. Fix: Check for a clean toothpick before removing from the oven to prevent underbaked centers.
• Mistake: Refrigerating before completely cooled. Fix: Cool the German Chocolate Poke Cake fully at room temperature first to set the texture properly.
• Mistake: Cutting slices too soon after assembly. Fix: Chill for at least 4 hours for clean slices that hold their shape beautifully.
• Mistake: Substituting sweetened condensed milk with alternatives. Fix: Stick with sweetened condensed milk for authentic richness and proper consistency.

Storing Tips

• Fridge: Cover the German Chocolate Poke Cake tightly with plastic wrap or store in an airtight container. Refrigerate for up to 4 days.
• Freezer: Wrap individual slices or the whole cake in plastic wrap, then aluminum foil. Freeze in an airtight container for up to 3 months.
• Reheat: Thaw frozen cake overnight in the refrigerator. Serve chilled or bring to room temperature for about 30 minutes before serving. For a warm slice, microwave for 15-20 seconds until just warm.

Always store the German Chocolate Poke Cake in the refrigerator due to its moist ingredients. For food safety, ensure it is kept at or below 40°F (4°C) when refrigerated.

Conclusion

This German Chocolate Poke Cake is a wonderfully moist and decadent dessert that’s surprisingly simple to make. We hope you love this easy recipe! Please leave a comment with your results, and be sure to try our German Chocolate Pecan Pound Cake Recipe next. Subscribe for more delicious cake recipes!

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FAQs

Can I make this German Chocolate Poke Cake ahead of time?

Yes, you can prepare this German Chocolate Poke Cake a day in advance. Store it covered in the refrigerator to keep it fresh and allow the flavors to meld.

What can I use if I don’t have sweetened condensed milk?

You can substitute a homemade version using milk and sugar, but it may alter the texture. For the best results in this German Chocolate Poke Cake, we recommend using sweetened condensed milk.

How should I store leftover German Chocolate Poke Cake?

Keep any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Serve chilled for the best taste and texture.