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Irresistible German Chocolate Poke Cake Recipe

Irresistible German Chocolate Poke Cake Recipe

Indulge in a moist chocolate cake infused with a gooey caramel-coconut pecan filling and creamy frosting. This Irresistible German Chocolate Poke Cake combines rich chocolate with tropical sweetness and crunchy nuts, perfect for celebrations or cozy evenings. Easy to prepare using a boxed cake mix and simple ingredients, this dessert features a layered texture and deep flavors that will satisfy any sweet tooth.

  • Total Time: 4 hours (including chilling time)
  • Yield: 12 servings 1x

Ingredients

Scale

Chocolate Cake Base

  • 1 box chocolate cake mix (prepared as directed on package)

Coconut-Pecan Filling

  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1/2 cup (1 stick) butter

Additional Ingredients

  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips (for drizzle or mix-in)
  • Cream cheese or chocolate frosting (for topping)

Instructions

  1. Bake the Chocolate Cake: Prepare your chocolate cake mix according to the package instructions. Pour the batter evenly into a greased 9×13-inch baking dish. Bake until a toothpick inserted in the center comes out mostly clean. Let the cake cool slightly before proceeding.
  2. Poke the Cake: Using the handle of a wooden spoon or a thick skewer, poke holes about 1 inch apart all over the warm cake. These holes will allow the filling to seep deeply, enhancing moisture and flavor.
  3. Prepare the Coconut-Pecan Filling: In a saucepan over medium heat, combine sweetened condensed milk, evaporated milk, butter, shredded coconut, and chopped pecans. Stir continuously until the mixture thickens and turns golden brown, resembling caramel. Remove from heat and stir in vanilla extract.
  4. Pour Filling Over Cake: Slowly spoon the warm coconut-pecan filling over the poked cake, making sure the filling seeps into the holes and spreads evenly over the surface.
  5. Chill and Frost: Refrigerate the cake until completely cooled and the layers are set. Once chilled, frost the cake with your favorite cream cheese or chocolate frosting. Optionally, drizzle melted semi-sweet chocolate or sprinkle extra chopped pecans on top for added texture and visual appeal.

Notes

  • Use room temperature ingredients for smoother batter and better texture.
  • Poke holes while the cake is still warm to ensure filling sinks deeply.
  • Chill the cake before frosting to achieve clean slices.
  • Adjust pecan and coconut quantities to control crunch and chewiness.
  • Store the cake covered in the refrigerator to maintain moisture.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Contains nuts and dairy (can be modified for vegan and nut-free)

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 380
  • Sugar: 36g
  • Sodium: 220mg
  • Fat: 20g
  • Saturated Fat: 9g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 40mg

Keywords: German chocolate poke cake, coconut pecan cake, poke cake recipe, easy chocolate dessert, chocolate caramel poke cake