German Chocolate Poke Cake Recipe – A Moist, Decadent Dessert with Coconut-Pecan Topping
Satisfy your sweet tooth with this irresistible German Chocolate Poke Cake. Featuring a moist chocolate cake base soaked in caramel, topped with a rich coconut-pecan frosting, this dessert is a crowd-pleaser. Easy to make and bursting with flavor, it’s perfect for potlucks, parties, or any occasion that calls for a show-stopping treat.
Prep Time: 50 minutes (plus chilling time) | Calories: Approximately 480 kcal per serving
Ingredients
For the Cake:
1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
For the Caramel Filling:
1 cup caramel sauce (store-bought or homemade)
For the Coconut-Pecan Topping:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter
1 tsp pure vanilla extract
1 ½ cups sweetened shredded coconut
1 cup chopped pecans
Directions
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the chocolate cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for 10-15 minutes.
Add the Caramel Filling:
Using the handle of a wooden spoon, poke holes all over the warm cake, spacing them about 1 inch apart.
Pour the caramel sauce over the cake, spreading it evenly so it seeps into the holes.
Allow the cake to cool completely.
Make the Coconut-Pecan Topping:
In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens (about 10-12 minutes).
Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the topping cool slightly.
Assemble the Cake:
Spread the coconut-pecan topping evenly over the cooled cake.
Refrigerate the cake for at least 1 hour to allow the flavors to meld and the topping to set.
Serve and Enjoy:
Slice into squares and serve chilled or at room temperature.
Frequently Asked Questions
Can I use homemade chocolate cake instead of a box mix?
Absolutely! Use your favorite homemade chocolate cake recipe for the base.
Can I use store-bought coconut-pecan frosting?
Yes, you can use store-bought frosting to save time, though homemade topping adds a fresher flavor.
How long does this cake last in the fridge?
The cake can be stored in the refrigerator, covered, for up to 5 days.
Can I freeze this cake?
Yes, you can freeze the cake (without the topping) for up to 2 months. Add the topping after thawing.
Can I use a different type of nut?
Yes, walnuts or almonds can be used as substitutes for pecans.
Tools You'll Need
9×13-inch baking dish
Mixing bowls
Saucepan
Whisk
Measuring cups and spoons
Wooden spoon
Tips
Use high-quality caramel sauce for the best flavor.
Toast the pecans before adding them to the topping for an extra layer of flavor.
For a richer cake, substitute the water in the cake mix with milk or coffee.
Garnish with chocolate shavings or a drizzle of chocolate sauce for added decadence.
Allergy Information
Contains: Dairy, eggs, gluten, nuts
To make gluten-free: Use a gluten-free chocolate cake mix.
To make dairy-free: Substitute butter with plant-based butter and use dairy-free caramel sauce.
To make nut-free: Omit the pecans or replace them with seeds like sunflower seeds.
Conclusion
This German Chocolate Poke Cake is a decadent dessert that’s sure to impress. With its moist chocolate cake, gooey caramel filling, and rich coconut-pecan topping, it’s a treat that’s as delicious as it is beautiful. Give this recipe a try and share your results – we can’t wait to hear how much you love it! Happy baking!
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