German Chocolate Poke Cake
This German Chocolate Poke Cake takes the classic dessert to a whole new level! A rich chocolate cake is poked and filled with sweetened condensed milk, then topped with a gooey coconut-pecan frosting. It’s the perfect indulgent dessert for birthdays, holidays, or anytime you need a sweet treat. Easy to make and irresistibly delicious, this recipe combines the flavors of German chocolate cake with the simplicity of a poke cake. German chocolate dessert recipes, easy poke cake ideas, and chocolate coconut cake are ideal keywords for this sweet masterpiece.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (based on cake mix)
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
-
For the Cake:
- 1 box German chocolate cake mix (plus ingredients listed on the box)
- 1 can (14 oz) sweetened condensed milk
-
For the Topping:
- 1 can (16 oz) coconut-pecan frosting
- 1 cup whipped topping or whipped cream
- 1/2 cup toasted coconut (optional)
- 1/4 cup chopped pecans (optional)
Instructions
-
Bake the Cake:
Preheat your oven to 350°F (175°C) and prepare the German chocolate cake mix according to the package instructions. Bake in a 9×13-inch pan until done. -
Poke the Cake:
Once baked, remove the cake from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon or a fork, poke holes evenly across the surface of the cake. -
Add Sweetened Condensed Milk:
Pour the sweetened condensed milk over the entire surface of the cake, letting it soak into the holes. Cover and refrigerate for at least 1 hour to let the flavors meld. -
Add the Frosting Layer:
Spread the coconut-pecan frosting evenly over the top of the chilled cake. -
Finish with Whipped Topping:
Add a layer of whipped topping or whipped cream on top of the frosting. Sprinkle with toasted coconut and chopped pecans, if desired. -
Chill and Serve:
Refrigerate the cake for another hour before serving to allow it to set. Slice and enjoy!
Notes
- Toasting Coconut and Pecans: Toast coconut and pecans in a dry skillet over medium heat for 2–3 minutes, stirring frequently.
- Make-Ahead Option: Prepare the cake a day in advance for deeper flavor. Keep refrigerated until serving.
- Variations: Swap sweetened condensed milk for caramel sauce for a caramel-chocolate twist.
Keywords: German Chocolate Poke Cake, chocolate cake recipe, coconut pecan frosting, poke cake ideas, easy chocolate desserts, holiday cake recipe.