German Chocolate Poke Cake

This German Chocolate Poke Cake is my favorite way to serve a classic with a twist. The cake starts with a super moist chocolate base then gets soaked with sweetened condensed milk that makes every bite extra rich. The crowning glory is a decadent coconut pecan frosting that brings nostalgia and celebration together in every slice.

When I first made this for my sister’s birthday everyone fought over leftovers and now it is the hit dessert at every reunion in our house

Ingredients

• Chocolate cake mix: makes this recipe quick with a bakery-worthy outcome Choose a high quality brand for best flavor
• Water: keeps the cake moist and light Use filtered water if possible for purity
• Vegetable oil: adds tenderness and moisture Go with a neutral oil for the cleanest taste
• Large eggs: bind and enrich the cake Fresh eggs give a fluffier crumb
• Sweetened condensed milk: brings creamy sweetness and helps the cake stay extra soft Pick the thickest can you can find for the most luscious finish
• Unsalted butter: forms the base for the frosting Fresh butter gives a cleaner taste
• Evaporated milk: gives the frosting body and a slight caramel note Use full-fat for best results
• Granulated sugar: sweetens and caramelizes in the frosting Look for fine sugar that dissolves easily
• Large egg yolks: add richness and help thicken the frosting Use room temperature eggs for smoother mixing
• Sweetened shredded coconut: gives the classic German chocolate texture and flavor Choose moist shreds for the best bite
• Chopped pecans: give crunch and nutty depth Toast them briefly if you want an even richer taste
• Vanilla extract: smooths out the flavors and gives a fragrant finish Use pure vanilla for best results

Step-by-Step Instructions

Make the Chocolate Cake:

Prepare the chocolate cake mix in a nine by thirteen inch baking dish following the package directions to the letter For the best texture beat the batter until just combined and bake until a toothpick comes out with a few crumbs Wait five to ten minutes before moving to the next step

Poke and Soak:

While the cake is warm use the handle of a wooden spoon or a skewer to poke holes all over Make sure to space them evenly Then pour sweetened condensed milk slowly and evenly over the top letting it soak deep into the cake

Cool and Chill:

Allow the cake to reach room temperature then place it in the refrigerator for a minimum of four hours or overnight This step is important because chilling helps the milk fully infuse into the cake

Prepare the Coconut Pecan Frosting:

In a medium saucepan combine unsalted butter granulated sugar evaporated milk and egg yolks Heat over medium stirring constantly for ten to twelve minutes until the mixture thickens and coats the back of a spoon Take off the heat When thickened stir in shredded coconut chopped pecans and vanilla extract until evenly combined

Finish and Serve:

Spread the cooled frosting evenly over the chilled cake Slice into squares and serve cold or at room temperature for best texture and flavor

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My secret favorite ingredient here is the sweetened condensed milk You might think it sounds simple but it is what transforms every bite into something so rich and melt in your mouth I still remember the look of wonder on my aunt’s face the first time I brought this out for dessert

Storage Tips

This cake stores beautifully covered in the fridge for up to five days The coconut pecan frosting helps keep the cake moist so leftovers never taste dry Slice and keep in an airtight container for grab and go dessert

Ingredient Substitutions

To make it nut free swap the pecans for more coconut or sunflower seeds If you cannot find sweetened condensed milk try a thick caramel sauce for a different but delicious soak Gluten free cake mix works just as well in the base for those needing a gluten free dessert

Serving Suggestions

Serve with a scoop of vanilla ice cream for a classic diner style treat Lightly dust with cocoa or drizzle with melted chocolate for extra decadence I love bringing it out for birthdays where you can arrange candles or chocolate shavings on top

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Cultural and Historical Note

German chocolate cake is not from Germany at all but is named after Sam German who developed the special baking chocolate for Baker’s Chocolate Company in the eighteen hundreds The modern poke cake twist likely came from American home cooks seeking to make desserts even more moist and indulgent

Recipe FAQs

→ How do you keep the cake extra moist?

Poking holes in the freshly baked chocolate cake and pouring condensed milk ensures moisture soaks throughout.

→ What toppings complement the coconut pecan frosting?

Chopped toasted pecans, a sprinkle of flaked coconut, or a drizzle of chocolate sauce all make tasty garnishes.

→ Can I bake the cake ahead of time?

Yes, chilling the cake for several hours or overnight lets the flavors meld and the filling penetrate well.

→ Is it possible to use homemade chocolate cake instead of box mix?

Absolutely! A homemade chocolate cake base works perfectly—just follow your preferred recipe for a 9x13 pan.

→ Can this dessert be made nut-free?

Yes, simply omit the pecans from the frosting or replace with more coconut for a nut-free version.