If you are craving a dessert that’s rich, moist, and bursting with a perfect balance of chocolate, coconut, and pecan flavors, then this German Chocolate Poke Cake Recipe is about to become your new favorite indulgence. This cake takes the classic German chocolate cake’s signature custard-like filling and cleverly uses it as a luscious poke cake glaze, resulting in a dessert that’s both incredibly easy to make and unbelievably delicious. Each bite offers tender chocolate cake soaked with a buttery coconut-pecan filling, topped with glossy chocolate frosting—a guaranteed crowd-pleaser at any gathering or cozy night in.
Ingredients You’ll Need
This German Chocolate Poke Cake Recipe uses simple, pantry-friendly ingredients that come together to create a show-stopping dessert. Each item plays its own vital role, from the moist chocolate cake base to the rich, gooey coconut-pecan filling that soaks into every bite.
- Chocolate cake mix: The foundation of this cake, providing a fudgy, tender crumb that’s easy to whip up and delicious.
- Water, oil, and eggs: Standard cake mix ingredients that activate the batter and keep it moist.
- Evaporated milk: Adds creaminess and depth to the filling, making it thick and luscious.
- Granulated sugar: Sweetens the gooey coconut-pecan filling just right.
- Unsalted butter: Brings richness and smooth texture to the filling, balancing the sweetness.
- Sweetened shredded coconut: Offers chewiness and tropical flavor that’s essential for that classic German chocolate experience.
- Chopped pecans: Provide crunch and a nutty contrast to the tender cake and creamy filling.
- Chocolate frosting: The final touch that brings everything together with a smooth, chocolaty finish.
How to Make German Chocolate Poke Cake Recipe
Step 1: Prepare and Bake the Cake
Start by preheating your oven to 350°F (175°C) and preparing your baking pan with grease and flour to ensure your cake won’t stick. Then, mix the chocolate cake batter according to the instructions on the box using water, oil, and eggs. Pour that rich batter into your pan and bake for about 28 to 30 minutes until a toothpick comes out clean. This creates the perfect chocolate base that is moist enough to absorb the filling.
Step 2: Make the Coconut-Pecan Filling
While your cake cools slightly, get started on the filling. Combine evaporated milk, sugar, and butter in a saucepan over medium heat, stirring until the butter melts and blends beautifully. Then stir in the shredded coconut and chopped pecans. Keep cooking and stirring this mixture for a few more minutes until it thickens just enough to be wonderfully gooey and rich.
Step 3: Poke the Cake and pour the Filling
Next comes the fun part that gives this dessert its name. Using the handle of a wooden spoon or a skewer, poke holes all across the surface of the cooled cake at roughly one-inch intervals. Pour the warm coconut-pecan filling all over the cake, making sure it seeps deep into those holes. This step guarantees every slice is infused with that luscious filling.
Step 4: Chill and Frost
Allow the cake to cool to room temperature before transferring it to the fridge. Chill it for at least two hours so the flavors meld and the filling sets. Finally, spread a generous layer of smooth chocolate frosting over the top, adding that decadent finishing touch. Slice it up when chilled and you’re ready to enjoy a slice of heaven.
How to Serve German Chocolate Poke Cake Recipe
Garnishes
To add a little wow factor when serving, sprinkle some extra toasted pecans or a few toasted coconut flakes on top of the frosting. A light dusting of cocoa powder or a drizzle of melted chocolate adds an elegant touch and amps up the chocolate goodness even more.
Side Dishes
Serve this German Chocolate Poke Cake Recipe alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for creamy contrast. Fresh berries also pair beautifully, bringing brightness and a fresh tang that balances the richness of the cake.
Creative Ways to Present
For a festive occasion, try serving the cake in individual clear cups, layering the poke cake pieces with whipped cream and pecans for a deconstructed trifle vibe. It’s a fun and elegant way to showcase this classic dessert. Alternatively, create mini poke cakes in muffin tins for easy grab-and-go treats that are perfect for parties.
Make Ahead and Storage
Storing Leftovers
This poke cake keeps beautifully in the refrigerator, covered tightly with plastic wrap or stored in an airtight container for up to four days. This allows the flavors to deepen even more with time.
Freezing
You can freeze leftover cake by wrapping it securely in plastic wrap and then foil. Freeze for up to two months. When ready to enjoy, thaw overnight in the refrigerator. Note that the frosting might not be as smooth afterward, but the cake will still taste fantastic.
Reheating
Since this cake is best enjoyed chilled to maintain the texture of the filling and frosting, reheating is not typically recommended. If you prefer it less cold, let it sit at room temperature for 20-30 minutes before serving instead of heating it.
FAQs
Can I use homemade chocolate cake instead of a cake mix?
Absolutely! Feel free to use your favorite chocolate cake recipe. Just ensure the cake is sturdy enough to be poked, and slightly cooled before adding the filling for best results.
What if I don’t have evaporated milk for the filling?
If evaporated milk isn’t on hand, you can substitute it with heavy cream or whole milk, but the filling may be slightly less thick and creamy. Cooking it a bit longer can help achieve the desired consistency.
Can I make this cake gluten-free?
Yes, swap the chocolate cake mix for a gluten-free version, and double-check other ingredients for gluten-free certification. The rest of the recipe remains the same and delicious!
How long does the cake need to chill before frosting?
At least two hours of refrigeration is recommended. This chilling step allows the filling to set nicely so the frosting goes on smoothly without sliding off.
Can I add a different nut instead of pecans?
Certainly! Walnuts or even chopped almonds work nicely if you prefer or have dietary restrictions, while still complementing the coconut and chocolate flavors.
Final Thoughts
This German Chocolate Poke Cake Recipe is truly a treasure to keep in your dessert rotation. Its effortless preparation combined with layers of luscious, classic flavors makes it a crowd-pleaser every single time. Whether it’s for a birthday, holiday, or just because, I encourage you to make this cake soon and savor the smiles it will bring. Happy baking!
Print
German Chocolate Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12-15 servings
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Description
This German Chocolate Poke Cake is a moist and flavorful dessert featuring a rich chocolate cake base filled with a luscious coconut-pecan filling and topped with creamy chocolate frosting. The unique poke technique allows the filling to seep deep into the cake, creating a decadent, layered treat perfect for any occasion.
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 to prevent the cake from sticking.
- Mix Cake Batter: Prepare the chocolate cake mix according to the package instructions, mixing in the required water, oil, and eggs.
- Bake Cake: Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Slightly: Allow the cake to cool in the pan for about 10 minutes to firm up before adding the filling.
- Prepare Filling: In a saucepan over medium heat, combine evaporated milk, granulated sugar, and unsalted butter. Stir until the butter melts and the mixture is well combined.
- Add Coconut and Pecans: Stir in the shredded coconut and chopped pecans, mixing thoroughly.
- Thicken Filling: Cook the mixture for an additional 2-3 minutes, stirring constantly until it thickens slightly.
- 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 soak in.
- Pour Filling: Pour the warm coconut-pecan filling evenly over the cake, ensuring it seeps into the holes.
- Chill Cake: Allow the cake to cool to room temperature, then refrigerate for at least 2 hours to let the flavors meld.
- Frost Cake: Once chilled, spread the chocolate frosting evenly over the top of the cake.
- Serve: Slice and serve the cake chilled for best flavor and texture.
Notes
- Ensure the cake is slightly cooled before poking holes to prevent it from crumbling.
- For added flavor, toast the pecans lightly before adding to the filling.
- Refrigerating the cake after adding the filling enhances the texture and flavor combination.
- The cake can be stored covered in the refrigerator for up to 3 days.
- Substitute the chocolate frosting with homemade frosting if preferred for a fresher taste.
