If you’ve ever dreamed of a dessert that’s both irresistibly moist and packed with rich, decadent flavors, this German Chocolate Poke Cake Recipe is about to become your new best friend. Imagine a luscious chocolate cake with sweet, gooey coconut-pecan filling magically soaked into every bite, topped with silky chocolate frosting that just melts in your mouth. It’s the perfect harmony of textures and tastes, made surprisingly easy to whip up for any occasion. Trust me, once you try this German Chocolate Poke Cake Recipe, it will steal the spotlight at your next gathering or family dinner.
Ingredients You’ll Need
What makes this cake truly special starts with simple, pantry-friendly ingredients that come together to create a texture and flavor explosion. Each one plays an important role, from the rich, moist chocolate base to the buttery, coconut-pecan filling and that final luscious chocolate frosting.
- Chocolate cake mix: A reliable shortcut for perfectly moist and fluffy chocolate cake every time.
- Water, oil, and eggs: Standard cake mix ingredients that bring the batter together with just the right consistency.
- Evaporated milk: Adds creaminess and depth to the coconut-pecan filling, making it rich and smooth.
- Granulated sugar: Sweetens the filling without overpowering the chocolate or coconut flavors.
- Unsalted butter: Provides a silky richness and helps the filling set with a slight thickness.
- Sweetened shredded coconut: Brings authentic texture and a chewy, tropical sweetness to the filling.
- Chopped pecans: Adds a delightful crunch and nutty contrast to the softness of the cake and coconut.
- Chocolate frosting: The final, luscious layer that completes this indulgent dessert with smooth, chocolatey decadence.
How to Make German Chocolate Poke Cake Recipe
Step 1: Bake the Chocolate Cake
Start by preheating your oven to 350°F (175°C) and prepping a 9×13-inch baking pan with grease and flour, which helps prevent sticking. Then, mix your cake batter following the instructions on that trusty chocolate cake box—water, oil, and eggs transform the dry mix into a rich chocolatey batter. Pour it into your pan and bake for about 28 to 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let it cool for about ten minutes so it’s warm but not piping hot, ready for the next delicious step.
Step 2: Prepare the Coconut-Pecan Filling
While the cake cools, grab a saucepan and combine evaporated milk, sugar, and butter over medium heat. Stir continuously until the butter fully melts and the mixture becomes smooth and combined—this is the base of your luscious filling. Next, fold in the shredded coconut and chopped pecans. Keep cooking gently for another 2 to 3 minutes, stirring constantly to slightly thicken the mixture and develop that classic creamy texture so essential for a true German chocolate experience.
Step 3: Poke and Pour the Filling
With your cooled cake in the pan, take a wooden spoon handle or skewer and poke holes all over the surface, spacing them about an inch apart. This technique is the magic that turns a good chocolate cake into a poke cake because it allows the filling to seep down into every bite, infusing the cake with gooey coconut-pecan goodness. Pour the warm filling evenly over the cake so it can soak deep into those holes, adding moisture and flavor.
Step 4: Chill and Frost the Cake
Allow the cake to cool to room temperature; then refrigerate it for at least two hours. This resting time is crucial because it lets the filling meld beautifully with the cake, ensuring every forkful is bursting with flavors. Once chilled, take that can of luscious chocolate frosting and spread it evenly over the top. The contrast between the cool, creamy frosting and the sticky, nutty filling below makes this cake an unforgettable dessert.
How to Serve German Chocolate Poke Cake Recipe
Garnishes
If you want to add a little flair, sprinkle chopped pecans or toasted coconut flakes over the frosting just before serving. It adds extra crunch and a visually inviting finish that makes your delicious homemade cake look as fabulous as it tastes.
Side Dishes
This German Chocolate Poke Cake Recipe shines on its own, but pairing it with a scoop of vanilla bean ice cream elevates the experience to pure indulgence. Fresh berries or a dollop of whipped cream also complement the richness by adding brightness and balance.
Creative Ways to Present
Try serving individual slices with a drizzle of warmed caramel or chocolate sauce for a restaurant-style touch. Alternatively, cut the cake into bite-sized squares and serve on a platter as a crowd-pleasing party dessert that’s easy for guests to enjoy without utensils.
Make Ahead and Storage
Storing Leftovers
Leftover German Chocolate Poke Cake Recipe keeps wonderfully in the refrigerator for up to 4 days when covered tightly with plastic wrap or in an airtight container. This not only preserves the moisture but also allows the flavors to deepen further.
Freezing
To freeze, wrap the cake securely in plastic wrap and then in aluminum foil, or use a freezer-safe container. It can be stored for up to 2 months this way. When ready to enjoy, thaw overnight in the refrigerator to maintain the integrity of the filling and frosting.
Reheating
This cake is best enjoyed chilled or at room temperature, but if you’d like it a little warmer, simply let a slice sit at room temperature for 20 to 30 minutes. Avoid microwaving as it can melt the frosting and alter the texture.
FAQs
Can I make the filling ahead of time?
Absolutely! You can prepare the coconut-pecan filling a day in advance and store it in the refrigerator. Reheat gently on the stove before pouring it over the cake to get that perfect gooey consistency.
What can I use instead of chocolate cake mix?
If you prefer homemade, a scratch chocolate cake recipe will work wonderfully. Just be sure it’s moist and sturdy enough to hold up after poking and soaking up the filling.
Is it necessary to refrigerate the cake after assembling?
Yes, chilling for at least two hours is important. It helps the filling soak in properly and makes slicing neater. Plus, the flavors meld and taste even better cold!
Can I use different nuts in the filling?
Certainly! While pecans are traditional and add a lovely flavor, walnuts or even almonds can be delicious substitutes if you prefer.
How long does it take to make this cake from start to finish?
Including baking, preparing the filling, cooling, chilling, and frosting, expect to spend around 3 to 4 hours total. Most of that time is hands-off, so it’s quite manageable for a special dessert.
Final Thoughts
Now that you know how to make this incredible German Chocolate Poke Cake Recipe, it’s time to gather your ingredients and get baking! This cake is truly a crowd-pleaser with a combination of textures and flavors that’s hard to beat. Whether for a casual family night or a festive celebration, it’s sure to bring smiles all around. Don’t be surprised if it quickly becomes your go-to dessert to impress and delight friends and loved ones.
Print
German Chocolate Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This German Chocolate Poke Cake is a decadent dessert combining a moist chocolate cake base with a luscious coconut-pecan filling and rich chocolate frosting. The unique ‘poke’ method infuses the cake with a sweet, creamy filling, making every bite deeply flavorful and moist. Perfect for parties or special occasions, this cake blends classic German Chocolate flavors with a convenient and easy-to-make poke cake technique.
Ingredients
For the Cake:
- 1 box (15.25 oz) chocolate cake mix
- Ingredients required by the cake mix (typically water, oil, and eggs)
For the Filling:
- 1 can (12 oz) evaporated milk
- 1 cup granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
For the Frosting:
- 1 can (16 oz) chocolate frosting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Pan: Grease and flour a 9×13-inch baking pan ensuring the cake doesn’t stick after baking.
- Mix Cake Batter: Prepare the chocolate cake mix according to the package instructions, typically by combining the mix with water, oil, and eggs.
- Bake Cake: Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is baked through.
- Cool Cake Slightly: Allow the cake to cool in the pan for about 10 minutes to set before adding filling.
- Make Filling: In a saucepan over medium heat, combine evaporated milk, granulated sugar, and butter. Stir until the butter melts and the mixture is well combined.
- Add Coconut and Pecans: Stir in shredded coconut and chopped pecans to the milk mixture.
- Thicken Filling: Cook for an additional 2-3 minutes, stirring constantly, until the mixture thickens slightly to a spreadable consistency.
- Poke Cake: Using the handle of a wooden spoon or a skewer, poke holes all over the cooled cake about 1 inch apart to allow the filling to seep in.
- Fill Cake: Pour the warm coconut-pecan filling evenly over the cake, making sure the filling seeps into the holes for maximum flavor infusion.
- Cool and Chill: Allow the cake to cool to room temperature, then refrigerate for at least 2 hours so the flavors meld and the filling sets.
- Frost Cake: Once chilled, spread the can of chocolate frosting evenly over the top of the cake for a finishing touch.
- Serve: Slice the cake and serve it chilled for the best flavor and texture.
Notes
- Ensure the cake is warm but not hot when poking the holes to avoid crumbling.
- For best results, chill the cake for at least 2 hours but up to overnight to let flavors fully develop.
- Use quality shredded coconut and pecans for enhanced texture and flavor.
- Leftovers can be stored covered in the refrigerator for up to 4 days.
- This cake freezes well; wrap tightly and freeze for up to 2 months, thaw in the refrigerator before serving.
