Dessert

Irresistible German Chocolate Poke Cake Recipe

ByZoe Lane October 26, 2025October 26, 2025

Introduction

Irresistible German Chocolate Poke Cake is a rich, moist dessert that combines classic chocolate cake with a luscious coconut-pecan topping. This easy-to-make poke cake soaks up a sweetened condensed milk drizzle, delivering a gooey, flavorful treat perfect for any occasion.

The image shows a close-up of a square layered dessert on a white plate, sitting on a white marbled surface. The bottom layer is dark brown and dense, looking like rich chocolate cake. Above that is a golden caramel layer mixed with bits of nuts, adding texture and shine. On top of the caramel layer is a thick layer of melted chocolate that spreads smoothly over the edges. Scattered on the melted chocolate are whole pecans and small dark chocolate chips, adding a mix of shapes and textures. The dessert looks moist and rich with shiny and textured layers clearly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box chocolate cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 large eggs
1 can (14 oz) sweetened condensed milk
1 cup shredded coconut
1 cup chopped pecans
1/2 cup butter
1/2 cup brown sugar
1/2 cup evaporated milk
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F and grease a 9×13-inch baking pan.
Step 2: Prepare the chocolate cake mix according to the package directions using water, oil, and eggs. Pour the batter into the prepared pan and bake for 30-35 minutes until a toothpick comes out with a few moist crumbs.
Step 3: While the cake is still warm, poke holes all over the surface using a wooden spoon handle.
Step 4: Evenly pour the sweetened condensed milk over the cake, allowing it to seep into the holes.
Step 5: In a saucepan, combine butter, brown sugar, evaporated milk, and vanilla extract. Bring to a boil, then stir in shredded coconut and chopped pecans.
Step 6: Spread the warm coconut-pecan topping evenly over the cake.
Step 7: Let the cake cool completely before serving. For best results, chill for at least two hours to allow the flavors to meld.

Tips & Variations

Use room-temperature eggs for a smoother batter and tender crumb.
To add a warm spice note, mix a pinch of cinnamon into the cake batter.
Swap pecans with walnuts for an earthier flavor.
For extra indulgence, drizzle melted dark chocolate or sprinkle flaky sea salt on top.
Serve chilled with a dollop of whipped cream or a scoop of coconut ice cream for a tropical twist.
Don’t skip poking deep, evenly spaced holes so the filling soaks in well.

Storage

Store leftover cake covered in the refrigerator for up to 4 days. To reheat, let it come to room temperature or enjoy chilled straight from the fridge. If stored improperly, the topping may become soggy, so keep it well-covered to maintain texture.

How to Serve

A rich dessert square with three distinct layers is shown on a white plate, sitting on a white marbled surface. The bottom layer is a dark, moist chocolate brownie with a dense texture. Above this is a thick, golden caramel layer mixed with toasted coconut flakes, giving it a rough and chewy look. The top layer is dark melted chocolate, glossy and smooth, spread evenly, and garnished with whole pecans and scattered small round chocolate chips. The dessert looks thick, gooey, and very indulgent. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake from scratch without a cake mix?

Yes, you can use your favorite homemade chocolate cake recipe instead of a boxed mix. The key is to ensure the cake stays moist and sturdy enough to hold the poke filling.

What if I don’t have evaporated milk for the topping?

You can substitute regular milk, but simmer it until slightly thickened to mimic evaporated milk’s creaminess. Alternatively, use canned coconut milk for a different flavor twist.