Go Back
The German chocolate poke cake recipe has simple yet key ingredients. You start with a box of German chocolate cake mix. This mix gives the cake its rich, chocolate flavor. You’ll also need water, vegetable oil, and eggs to prepare the batter. These ingredients are common and easy to find.

German Chocolate Poke Cake

Satisfy your sweet cravings with this easy German Chocolate Poke Cake recipe! This decadent dessert features rich chocolate cake soaked in a creamy coconut and pecan topping, creating a melt-in-your-mouth treat everyone will love. Perfect for any occasion, this recipe is simple enough for beginners but impressive enough for seasoned bakers. Click through to explore the full recipe and discover delightful variations to make it your own!
Print Recipe Pin Recipe

Ingredients
  

1 box German chocolate cake mix

1 cup water

1/2 cup vegetable oil

4 large eggs

1 can (14 oz) sweetened condensed milk

1 cup shredded coconut

1 cup chopped pecans

1 cup semi-sweet chocolate chips

1 tablespoon vanilla extract

Whipped cream or chocolate frosting for topping (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

    Prepare Cake Mix: In a large mixing bowl, combine German chocolate cake mix, water, vegetable oil, and eggs. Blend on medium speed until smooth, about 2 minutes.

      Bake the Cake: Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

        Poke the Cake: Once the cake is cooled, use the handle of a wooden spoon or a fork to poke holes evenly across the entire surface of the cake, about 1 inch apart.

          Make the Coconut-Pecan Topping: In a small saucepan over medium heat, combine the sweetened condensed milk, shredded coconut, chopped pecans, semi-sweet chocolate chips, and vanilla extract. Stir continuously until the mixture is heated through and the chocolate chips are melted (about 5 minutes).

            Fill the Holes: Pour the warm coconut-pecan mixture over the poked holes of the cake, letting it seep into the holes for maximum flavor.

              Chill: Cover the cake with plastic wrap and refrigerate for at least 2 hours to let the flavors meld and the cake soak in the filling.

                Serve: Before serving, optionally top with whipped cream or chocolate frosting for an extra indulgent touch. Slice and serve chilled or at room temperature.

                  Prep Time, Total Time, Servings: 20 minutes | 3 hours (including chill time) | 12 servings

                    - Presentation Tips: Garnish each slice with a few additional pecans and a light sprinkle of shredded coconut for an appealing look on the plate. Serve on colorful dessert plates for a festive touch!