German Chocolate Poke Cake is a rich and indulgent dessert that brings together moist chocolate cake, a sweet caramel soak, and the signature coconut-pecan frosting that fans of German chocolate will recognize instantly. Finished with a luscious chocolate drizzle, this easy-to-make treat is perfect for parties, holidays, or any occasion that calls for something special and chocolatey.
Why You’ll Love This Recipe
This poke cake takes the classic German chocolate cake to a whole new level by adding an ultra-moist texture and layers of deep flavor. The combination of sweetened condensed milk and caramel creates a rich base that seeps into the cake, while the homemade coconut-pecan frosting adds the perfect chewy, nutty finish. It’s incredibly easy to make using a boxed cake mix, but the result is bakery-worthy.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
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German chocolate cake mix (plus ingredients listed on the box)
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sweetened condensed milk
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caramel sauce
For the Coconut-Pecan Frosting:
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butter
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brown sugar
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egg yolks
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evaporated milk
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vanilla extract
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sweetened shredded coconut
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chopped pecans
Toppings:
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melted chocolate chips
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additional chopped pecans (optional)
Directions
1. Bake the Cake
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Preheat the oven to 350°F (175°C).
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Prepare the German chocolate cake batter according to the instructions on the box.
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Pour the batter into a greased 9×13-inch baking pan and bake as directed.
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Remove the cake from the oven and let it cool for 5 minutes.
2. Poke & Soak
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Use the handle of a wooden spoon to poke holes all over the warm cake.
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Pour the sweetened condensed milk evenly over the surface.
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Drizzle the caramel sauce over the top, letting it soak into the holes.
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Allow the cake to cool completely before frosting.
3. Make the Coconut-Pecan Frosting
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In a medium saucepan over medium heat, melt the butter.
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Stir in brown sugar, egg yolks, and evaporated milk.
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Cook for about 10 minutes, stirring constantly, until the mixture thickens.
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Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
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Let the frosting cool slightly, then spread it evenly over the cooled cake.
4. Add the Final Touches
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Drizzle the top of the cake with melted chocolate.
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Sprinkle with additional chopped pecans if desired.
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Chill in the refrigerator for at least 1 hour before serving for best flavor and texture.
Servings and timing
This recipe yields approximately 12–15 servings.
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Cooling/Chilling Time: 1 hour 15 minutes
Total Time: About 2 hours
Variations
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From Scratch: Use a homemade German chocolate cake recipe if preferred.
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Salted Caramel: Use salted caramel sauce for a deeper flavor contrast.
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Dark Chocolate Drizzle: Swap milk chocolate chips for dark chocolate for a richer topping.
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Nut-Free Option: Omit the pecans and increase the amount of coconut if needed.
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Mini Cakes: Bake in muffin tins for individual servings; adjust bake time accordingly.
storage/reheating
Store the cake covered in the refrigerator for up to 5 days. For best texture, allow slices to come to room temperature before serving. This cake can also be frozen—wrap individual slices tightly and freeze for up to 2 months. Thaw in the refrigerator overnight and drizzle with fresh chocolate before serving if desired.
FAQs
Can I make this cake ahead of time?
Yes, it’s even better after chilling. Prepare the day before and store in the fridge overnight.
What’s the best caramel sauce to use?
Store-bought or homemade caramel sauce both work well. Choose one with a pourable consistency.
Can I use a different cake mix?
While German chocolate cake mix is traditional, chocolate fudge or devil’s food cake mix can also be used.
Can I skip the sweetened condensed milk?
It’s a key component for the poke cake’s moist texture, but you can reduce the amount slightly if needed.
Can I make this cake without eggs?
Use an egg replacer suitable for baking if you need an egg-free version, especially in the frosting.
Is this cake overly sweet?
It’s rich and sweet, as expected with these ingredients. You can reduce sugar slightly in the frosting if preferred.
What can I use instead of evaporated milk?
Half-and-half or heavy cream can work in a pinch, but evaporated milk gives the frosting its classic consistency.
How do I prevent the chocolate drizzle from hardening too fast?
Use a bit of coconut or vegetable oil when melting the chocolate to keep it smooth and glossy.
Can I serve this cake warm?
This cake is best served chilled or at room temperature to allow the frosting and fillings to set properly.
Can I use toasted coconut?
Absolutely—lightly toasted coconut adds extra flavor and texture to the frosting.
Conclusion
German Chocolate Poke Cake is an irresistible dessert that combines ease of preparation with luxurious results. The moist cake, rich caramel soak, and chewy coconut-pecan topping create a decadent treat perfect for birthdays, gatherings, or anytime you need a show-stopping dessert. Easy to make yet impressively indulgent, this poke cake is a must-try for chocolate lovers.
Print
German Chocolate Poke Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12–15 servings
- Category: Dessert
- Method: Baked
- Diet: Vegetarian
Description
This ultra-moist German chocolate cake is soaked with sweetened condensed milk and caramel, then topped with a luscious coconut-pecan frosting and a drizzle of melted chocolate. A show-stopping dessert that’s incredibly easy to make!
Ingredients
For the Cake:
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1 box German chocolate cake mix (plus ingredients listed on the box)
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1 can (14 oz) sweetened condensed milk
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1 jar (12 oz) caramel sauce
For the Coconut-Pecan Frosting:
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1/2 cup butter
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1 cup brown sugar
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3 large egg yolks
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1 cup evaporated milk
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1 tsp vanilla extract
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1 1/2 cups sweetened shredded coconut
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1 cup chopped pecans
Toppings:
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1/2 cup chocolate chips, melted
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Extra chopped pecans (optional)
Instructions
1. Bake the Cake
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Preheat oven to 350°F (175°C).
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Prepare and bake the cake in a greased 9×13-inch pan as directed on the box.
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Let it cool for 5 minutes after baking.
2. Poke & Soak
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Poke holes all over the cake using the handle of a wooden spoon.
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Pour sweetened condensed milk evenly over the cake.
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Drizzle caramel sauce generously to fill the holes.
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Let the cake cool completely.
3. Make the Coconut-Pecan Frosting
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In a saucepan, melt butter over medium heat.
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Add brown sugar, egg yolks, and evaporated milk.
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Cook while stirring for about 10 minutes until thickened.
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Remove from heat and mix in vanilla, coconut, and pecans.
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Cool slightly and spread over the cake.
4. Add the Final Touches
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Drizzle melted chocolate over the frosting.
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Top with additional pecans if desired.
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Chill for at least 1 hour before serving.
Notes
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For easier slicing, chill before serving.
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Add a pinch of sea salt to the caramel for a salted twist.
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Keeps well covered in the fridge for 3–4 days.
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