Description

Irresistible German Chocolate Poke Cake is a rich, decadent dessert combining moist chocolate cake with a luscious coconut-pecan topping soaked with sweetened condensed milk. This classic Southern-inspired treat offers a perfect balance of textures and flavors, from the tender chocolate crumb to the gooey, nutty, and coconut-laden frosting, resulting in an irresistible cake perfect for celebrations or casual indulgence.

Ingredients

Scale

For the Cake:

1 box chocolate cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 large eggs

For the Filling:

1 can (14 oz) sweetened condensed milk

For the Coconut-Pecan Topping:

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

Prepare the Cake Batter: Preheat your oven to 350°F and grease a 9×13-inch baking pan thoroughly. In a mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs, mixing according to the cake mix package instructions until smooth and well blended.
Bake the Cake: Pour the prepared batter evenly into the greased pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and allow the cake to cool slightly.
Poke Holes in the Cake: While the cake is still warm, use the handle of a wooden spoon to poke holes evenly all over the surface of the cake. This will help the filling soak in completely.
Add Sweetened Condensed Milk: Pour the entire can of sweetened condensed milk evenly over the cake, allowing it to seep into the holes and moisten the cake thoroughly.
Prepare the Coconut-Pecan Topping: In a saucepan over medium heat, combine the butter, brown sugar, evaporated milk, and vanilla extract. Bring the mixture to a boil, stirring frequently. Once boiling, remove from heat and stir in shredded coconut and chopped pecans until well combined.
Top the Cake: Spread the warm coconut-pecan topping evenly over the cake while both are still warm. This ensures the topping adheres well and melds flavors perfectly.
Cool and Serve: Allow the cake to cool completely, preferably chilling it for at least 2 hours, or overnight for best results, to let the flavors set. Serve chilled or at room temperature.

Notes

You can customize the topping by substituting the pecans with walnuts or adding a pinch of cinnamon for extra warmth.
For a quicker option, use a boxed chocolate cake mix and store-bought caramel sauce instead of making your own topping.
To avoid dryness, do not overbake the cake; check for doneness at 30 minutes with a toothpick.
Make sure to poke deep and evenly spaced holes to maximize the absorption of sweetened condensed milk.
Chilling the cake is essential to prevent the topping from sliding off and to enhance flavor melding.
Use room temperature eggs for better batter consistency and fluffiness.
Grease or line the baking pan well to prevent sticking and allow easy cake removal.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American Southern

Keywords: German Chocolate Cake, Poke Cake, Coconut Pecan Cake, Chocolate Cake, Southern Dessert, Cake with Topping