Dessert

Irresistible German Chocolate Poke Cake Recipe

ByVictor Layne October 28, 2025October 28, 2025

Introduction

This Irresistible German Chocolate Poke Cake perfectly combines rich chocolate cake with a luscious coconut-pecan topping. The sweetened condensed milk seeps into holes poked throughout the warm cake, creating a moist and flavorful dessert that’s sure to impress.

The image shows a rich, multi-layered dessert square on a white plate, placed on a white marbled surface. The bottom layer is a dense, dark chocolate cake with a moist texture. Above it is a gooey, golden caramel-and-nut mixture layer, which is sticky and textured with chopped nuts. The top layer is a glossy, thick drizzle of melted chocolate spread evenly, decorated with whole pecans and scattered dark chocolate chips that add a rough texture and extra dimension to the dessert. The piece is cut cleanly, emphasizing the contrast between dark chocolate, golden caramel, and nutty tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box chocolate cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 large eggs
1 can (14 oz) sweetened condensed milk
1 cup shredded coconut
1 cup chopped pecans
1/2 cup butter
1/2 cup brown sugar
1/2 cup evaporated milk
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F and grease a 9×13-inch baking pan.
Step 2: Prepare the cake mix by combining water, vegetable oil, and eggs according to the package directions. Pour the batter into the prepared pan.
Step 3: Bake the cake for 30-35 minutes, checking doneness with a toothpick; it should come out with a few moist crumbs.
Step 4: While still warm, poke holes all over the cake top using a wooden spoon handle.
Step 5: Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
Step 6: In a saucepan, combine butter, brown sugar, evaporated milk, and vanilla. Bring to a boil, then remove from heat and stir in shredded coconut and chopped pecans.
Step 7: Spread the warm coconut-pecan frosting over the cake evenly.
Step 8: Let the cake cool completely before serving. For best flavor, chill for at least two hours or overnight.

Tips & Variations

Be sure to poke deep, closely spaced holes so the sweetened condensed milk fully soaks into the cake.
Check the cake at 30 minutes to avoid overbaking and drying it out.
For a quicker version, use store-bought caramel sauce instead of making the topping from scratch.
Chill the cake well before serving to let flavors meld and the topping set properly.
Feel free to customize the topping by adding a pinch of cinnamon or swapping pecans for walnuts.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh. When ready to serve, let it sit at room temperature for about 20 minutes. You can also freeze the cake wrapped tightly for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A close-up of a square dessert slice on a white plate with a raised dotted edge, placed on a white marbled surface. The dessert has three main layers: the bottom layer is a dark, rich chocolate cake with a crumbly texture; the middle layer is a gooey caramel mixed with chopped nuts, creating a sticky and rough surface; the top layer is a shiny, melted chocolate glaze, spread unevenly with a glossy texture, topped with whole pecans and small chocolate chips scattered across. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake from scratch instead of using a mix?

Yes, you can use your favorite homemade chocolate cake recipe. Just ensure it’s baked in a 9×13-inch pan and follow the same poking and topping steps for the best results.

Why is it important to chill the cake before serving?

Chilling allows the sweetened condensed milk and coconut-pecan topping to set fully, ensuring the flavors meld beautifully and the topping doesn’t slide off when cutting.