Name: German Chocolate Poke Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: German
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup unsweetened cocoa powder; 1 cup whole milk; ½ cup vegetable oil; 2 large eggs; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup sweetened shredded coconut; 1 cup chopped pecans; 1 cup sweetened condensed milk; 1 cup chocolate frosting

Jump to Recipe

Get ready to fall utterly in love with German Chocolate Poke Cake! This dreamy dessert takes all the iconic flavors of German chocolate cake—deep cocoa, rich nuts, creamy coconut—and turns them into an indulgent poke cake that’s not only downright easy to make but also impossible to resist. You’ve got moist chocolate cake soaked with a coconut-pecan sweetened milk, all crowned with luscious chocolate frosting. If you’re looking for an unforgettable treat that’s always the first thing to disappear at gatherings, this is the recipe you’ve been searching for!

German Chocolate Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this German Chocolate Poke Cake plays a key role. The best part? These are pantry-friendly staples that, when brought together, create magic. Follow the highlights below for handy tips to maximize their flavor.

All-purpose flour: Ensures a tender crumb and provides the structure for your cake.
Granulated sugar: Sweetens the cake perfectly and helps achieve a moist texture.
Baking powder: Gives the cake a light, airy rise.
Baking soda: Partners with cocoa powder for a deep, dark chocolate color and flavor.
Salt: Balances the sweetness and enhances all the other flavors.
Unsweetened cocoa powder: The main ingredient for that rich, chocolaty essence.
Whole milk: Adds moisture and richness to the batter—don’t skimp here!
Vegetable oil: Keeps the crumb soft and moist, even after chilling.
Eggs: Bind the batter together and give the cake structure.
Vanilla extract: Elevates every element with warm, aromatic undertones.
Boiling water: Intensifies the cocoa flavor and creates a silky-smooth batter.
Sweetened shredded coconut: Brings chewy texture and signature coconut sweetness.
Chopped pecans: Add nutty crunch and a classic German chocolate flavor note.
Sweetened condensed milk: Soaks into the holes for an ultra-decadent, fudge-like texture.
Chocolate frosting: A generous layer seals the deal; use your favorite brand or homemade.

How to Make German Chocolate Poke Cake

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F (175°C). Take a 9×13-inch baking pan and grease it well, then dust it lightly with flour. This little effort ensures your German Chocolate Poke Cake pops out beautifully with crisp, clean edges and absolutely zero stickiness.

Step 2: Mix the Dry Ingredients

In your largest mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. Don’t rush this part—make sure everything is evenly combined for a uniform crumb and chocolatey flavor all throughout the cake.

Step 3: Blend in the Wet Ingredients

Add the milk, vegetable oil, eggs, and vanilla extract to the dry mix. Using an electric mixer on medium speed, beat everything together for about 2 minutes, until your batter is glossy and smooth. This builds out a perfectly aerated, cohesive cake base.

Step 4: Stir in Boiling Water

Now comes the secret to that incredibly moist crumb: slowly stir in the boiling water. Your batter will seem thin—don’t worry, that’s exactly what you want for a decadent, fudge-like texture in your German Chocolate Poke Cake.

Step 5: Bake the Cake

Pour the glossy batter into your prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center emerges with just a crumb or two. Let the cake cool in the pan for about 10 minutes, allowing it to settle before the real fun begins.

Step 6: Poke the Cake

Grab the handle of a wooden spoon (or anything similar) and poke generous holes all over the cake, spacing them evenly. This is the hallmark of any good poke cake, as the holes become flavor highways for all that delicious coconut-pecan filling.

Step 7: Pour and Soak the Filling

In a small bowl, combine the sweetened condensed milk, shredded coconut, and chopped pecans. Pour this luscious mixture evenly over the cake, encouraging it into every groove and crevice. The cake will soak it up, turning irresistibly moist and rich.

Step 8: Frost and Finish

Once the cake is completely cool, spread your favorite chocolate frosting in a thick, even layer across the top. This final flourish adds a delightful creaminess and that unmistakable German chocolate finish.

How to Serve German Chocolate Poke Cake

Garnishes

Garnishing is your ticket to a truly show-stopping dessert. Sprinkle extra shredded coconut or a scatter of toasted pecans across the top for a little added crunch and color. For extra flair, add delicate chocolate curls or a drizzle of chocolate sauce just before serving.

Side Dishes

A small scoop of vanilla ice cream or a dollop of freshly whipped cream turns every slice of German Chocolate Poke Cake into a dreamy, celebratory dessert. Fresh berries like raspberries or strawberries also make a refreshing counterpoint to the dense, fudgy cake.

Creative Ways to Present

Cut the cake into tidy squares for a party tray, or use a round cookie cutter for elegant individual servings. Layer cubes of cake, coconut-pecan filling, and frosting in parfait glasses for a modern twist. No matter how you plate it, everyone’s in for a treat.

Make Ahead and Storage

Storing Leftovers

Cover the pan tightly with plastic wrap or transfer leftover slices to an airtight container. German Chocolate Poke Cake keeps wonderfully moist for up to four days in the refrigerator. The flavors deepen and meld as it sits—some say it’s even better on day two!

Freezing

If you’d like to freeze your German Chocolate Poke Cake, simply cut it into slices and wrap each piece individually in plastic and foil, then place them in a freezer-safe bag. It’ll keep for up to three months. Thaw slices in the fridge overnight for best results.

Reheating

If you prefer your cake slightly warm, pop a slice in the microwave for about 15-20 seconds. This revives the gooey filling and gives you an almost molten, brownies-meets-cake experience. Just be sure not to overheat or the frosting may melt more than you’d like.

FAQs

Can I use a boxed cake mix instead of making the cake from scratch?

Absolutely! If you’re in a hurry, a chocolate boxed cake mix will work as the base for your German Chocolate Poke Cake. Just follow the rest of the recipe for the filling and topping to keep all that homemade flavor.

What if I can’t find sweetened condensed milk?

You can substitute evaporated milk combined with extra sugar, but the result won’t be quite as rich and creamy. Sweetened condensed milk is key to achieving that signature sticky, indulgent filling.

Is it possible to make this cake nut-free?

Of course! Simply leave out the pecans and increase the coconut a bit, or replace the nuts with toasted sunflower seeds if allergies are a concern. The cake will still be ultra-delicious and safe for those with nut sensitivities.

Does this cake need to be refrigerated?

Yes, because of the sweetened condensed milk and coconut, German Chocolate Poke Cake is best stored in the fridge. It keeps the filling fresh and the cake perfectly moist.

How far in advance can I make it?

This cake is actually better when made at least a few hours ahead—or even a day before. This gives the coconut-pecan filling extra time to soak into the cake, making every bite rich and flavorful.

Final Thoughts

If you’re craving an easy, unforgettable dessert that everyone will rave about, it’s time to give German Chocolate Poke Cake a try. I can’t wait for you to enjoy every decadent, chocolate-coconut-pecan bite—your family and friends will be asking for the recipe in no time!

German Chocolate Poke Cake Recipe

★★★★★

4.9 from 6 reviews

Author: Zoe
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and decadent flavors of this German Chocolate Poke Cake. A moist chocolate cake with a coconut-pecan filling, topped with creamy chocolate frosting, creating the perfect dessert for any occasion.

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch baking pan.
Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cocoa powder. Mix well.
Add wet ingredients: Incorporate milk, oil, eggs, and vanilla extract. Beat for 2 minutes.
Add boiling water: Stir in boiling water until smooth. Pour batter into pan.
Bake: Bake for 30-35 minutes until a toothpick comes out clean. Cool for 10 minutes.
Poke holes: Use a wooden spoon handle to poke holes in the cake.
Prepare topping: Mix condensed milk, coconut, and pecans. Pour over cake, filling the holes.
Add frosting: Once cool, spread chocolate frosting over the cake.
Serve: Serve at room temperature or chilled.

Notes

This cake is best served the day it’s made but can be stored covered at room temperature for up to 2 days.
For extra richness, consider adding a layer of caramel sauce between the cake and the coconut-pecan topping.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: German