Mouthwatering German Chocolate Poke Cake cravings hit hardest when you want something impressive without fuss. You know those days when a boxed mix sounds tempting, but you still want that homemade touch people rave about? This is the cake I make for family dinners, office potlucks, and rainy afternoons when I just need a cozy dessert that delivers. It’s rich, moist, coconutty, and nicely chocolatey, with sweet sauce seeping into every little poke. Best of all, it’s easy, forgiving, and you can prep most of it ahead. Let’s dive in and get that fork-ready bite waiting for you.
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this Mouthwatering German Chocolate Poke Cake is a keeper: fast to prep with no weird tricks. Mouthwatering German Chocolate Poke Cake cravings hit hardest when you want something impressive without fuss. You know those days when a boxed mix sounds tempting, but…
Recipe Ingredients
You can do this two ways: fully from scratch or with a head start from the box. I’ve done both, and they’re equally delicious. The trick is making sure the sauce gets into the warm holes and finishing with that classic coconut pecan topping. Here’s what I keep on hand.
Tools you’ll need
A 9 by 13 metal baking pan, a wooden spoon handle or skewer for poking, a medium saucepan, a whisk, and a mixing bowl. If you have a cooling rack, grab it too.
- For the cake base:
- 1 box German chocolate cake mix, plus ingredients on the box, or:
- 1 and 3/4 cups all-purpose flour, 3/4 cup cocoa powder, 1 and 1/2 cups sugar, 2 eggs, 1 cup buttermilk, 1/2 cup oil, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon vanilla, 3/4 cup hot coffee or hot water
- For the poke sauce:
- 1 can sweetened condensed milk
- Optional: 1/2 cup thick caramel sauce for extra gooey pockets
- For the coconut pecan frosting:
- 1 cup evaporated milk
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 cup sugar or 3/4 cup brown sugar for a deeper flavor
- 1 teaspoon vanilla
- 1 and 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans, toasted if you can
- Optional chocolate finish:
- 3/4 cup chocolate chips plus 1/2 cup heavy cream to make a quick ganache drizzle
Want a twist for birthdays or lighter chocolate cravings? Try this creamy-soft spin: White German Chocolate Cake. It’s got that sweet coconut-pecan vibe with a different chocolate profile and makes a lovely partner to this poke cake.
Pro tip: Toasting the pecans for 5 to 7 minutes at 350 F brings out nutty depth and makes the topping pop.
How to Make German Chocolate Poke Cake
Step-by-step plus my poke tips
- Preheat your oven to 350 F. Grease a 9 by 13 pan.
- Mix the cake: If using a box, follow package directions. If going from scratch, whisk dry ingredients, then add eggs, buttermilk, oil, and vanilla. Stir until smooth, then blend in the hot coffee or water. The batter will be thin – that’s what makes it moist.
- Pour into the pan and bake 28 to 34 minutes, or until a toothpick comes out mostly clean with a few crumbs.
- While the cake bakes, make the coconut pecan frosting: In a saucepan, whisk evaporated milk, egg yolks, butter, and sugar over medium heat, stirring constantly until thickened, 8 to 10 minutes. Remove from heat, stir in vanilla, coconut, and pecans. Cool 10 minutes.
- When the cake comes out, let it sit 5 minutes. Then use a wooden spoon handle or skewer to poke deep holes evenly across the surface. Poke while warm so the cake welcomes the sauce.
- Pour the sweetened condensed milk all over, letting it sink into the holes. If using caramel, drizzle it too. Give it a few minutes to absorb.
- Spread the coconut pecan frosting over the top. If it’s very thick, loosen with a splash of evaporated milk so it glides on without tearing the cake.
- Optional chocolate finish: Heat heavy cream to steaming, pour over chocolate chips, let sit 2 minutes, then stir smooth. Drizzle over the frosted cake.
- Cool completely before slicing. I like to chill mine for at least 1 hour for cleaner cuts and better flavor.
I also love serving slices alongside a playful roll cake for extra flair. If that sounds fun, check out this toasty, nutty beauty: German Chocolate Coconut Pecan Roll Cake. It pairs perfectly with the rich, saucy crumb in this poke cake.
“I brought this to a team lunch and people literally stopped mid-sentence to ask what it was. I had three coworkers request the recipe before dessert was over. The texture is unreal.”
Key reminders: Keep the cake warm for poking, pour the sauce right away, and let it chill before slicing. That’s the trifecta for clean slices and super-moist bites.
Where Did German Chocolate Cake Come From?
Despite the name, this cake isn’t from Germany. It was named after Samuel German, an American baker who developed a mild, sweet chocolate for Baker’s Chocolate in the 1850s. A Dallas newspaper shared a recipe for German’s Chocolate Cake in the 1950s, and it took off everywhere. Today we shorten it to German chocolate cake, but the core flavors stay the same: milder chocolate, buttery coconut, and pecans.
If you love learning the story behind desserts and playing with variations, try a classic remake with a twist like a creamy white version or a roll cake approach. I’ve even served a slice of poke cake next to a lighter cousin for contrast, especially when I want to balance richness with something airy.
Storage Information
Make-ahead and freezing
This cake stores beautifully, which is another reason it’s my go-to for gatherings. Keep it tightly covered in the fridge for up to 4 days. The texture actually improves by day two as the sauce settles into the crumb. For a softer countertop serve, let slices sit out 20 to 30 minutes before plating.
Freezing works too. Cut the cake into squares, wrap individually, and freeze up to 2 months. Thaw in the fridge overnight or at room temp for about 1 hour. If you plan to freeze, skip the ganache drizzle until serving so it looks neat. A quick warm spoon or hot knife makes perfect slice edges.
Serving tip: A little whipped cream on the side is never wrong. The cool fluff plays so well with the coconut pecan top.
More Delicious Poke Cake Recipes
If your sweet tooth loves easy, gooey desserts, you’re in good company here. I rotate a few crowd-pleasers with this one. When I’m craving something playful and creamy, I go for this fun Italian bakery twist: cannoli poke cake. For holidays, I can’t resist a bright and cheerful option that always gets smiles, like this Festive Christmas Poke Cake. Both are simple to pull together and perfect for sharing.
If you loved the textures here, you might also explore deep, velvety chocolate desserts for your next baking day. I like testing one new recipe alongside a classic so dessert feels like a tasting board. It’s a great way to keep things exciting without adding much effort.
Common Questions
Q: Can I make the cake a day ahead?
A: Yes. In fact, it tastes even better the next day. Chill it covered, then pull it out 30 minutes before serving.
Q: Do I have to use German chocolate cake mix?
A: No. Any chocolate cake works, but German chocolate gives that gentle chocolate flavor that lets the coconut pecan topping shine.
Q: How big should I make the holes for the poke?
A: About the size of a pencil or the end of a wooden spoon. Space them evenly so the sauce gets everywhere.
Q: Can I reduce the sweetness?
A: Use unsweetened coconut, swap in 3/4 cup brown sugar for the frosting, and skip the caramel. It’ll still be rich but more balanced.
Q: What if I don’t have evaporated milk?
A: Use half-and-half in a pinch. It won’t be exactly the same, but the frosting will still set and taste great.
Ready to Bake and Share?
This is the kind of dessert that makes people pause after the first bite. The saucy crumb, buttery coconut, and tender chocolate base feel indulgent without being fussy. If you want a quick second opinion or a different angle on timing and toppings, I like how clearly these guides walk through it: German Chocolate Poke Cake – My Heavenly Recipes and German Chocolate Poke Cake – The Wanderlust Kitchen. I hope this helps you nail your own Mouthwatering German Chocolate Poke Cake at home. When you try it, snap a photo and tell me how it turned out.
German Chocolate Poke Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9 by 13 inch pan.
- If using a box mix, follow package directions to mix. If making from scratch, whisk dry ingredients together, then add eggs, buttermilk, oil, and vanilla. Stir until smooth, then blend in hot coffee or water.
- Pour batter into the prepared pan and bake for 28 to 34 minutes, or until a toothpick comes out mostly clean.
- While the cake bakes, in a saucepan whisk together evaporated milk, egg yolks, butter, and sugar over medium heat. Stir constantly until thickened (about 8 to 10 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Allow to cool for 10 minutes.
- When the cake is done, let it sit for 5 minutes. Use a wooden spoon handle or skewer to poke deep holes evenly across the surface.
- Pour sweetened condensed milk all over the cake, letting it sink into the holes. If using caramel, drizzle it as well. Allow a few minutes for absorption.
- Spread the coconut pecan frosting over the top of the cake, adding a splash of evaporated milk if too thick.
- For an optional chocolate finish, heat heavy cream until steaming, pour over chocolate chips, let sit for 2 minutes, then stir to smooth and drizzle over the frosted cake.
- Cool completely before slicing. For cleaner cuts, chill for at least 1 hour.
