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German Chocolate Poke Cake has all the classic flavors of german chocolate cake, but in a delicious poke cake recipe! Complete with that iconic German chocolate frosting – a sweet coconut pecan frosting – it’s loaded with rich chocolate flavor and the perfect blend of textures. This one is for all the coconut + chocolate lovers!
German Chocolate Poke Cake Recipe
German Chocolate Poke Cake is the poke cake version of the classic and beloved traditional german chocolate cake, complete with a tender chocolate cake that gets poked with sweetened condensed milk, and of course that iconic coconut pecan frosting.
The perfect combination of chocolate and sweet coconut pecan frosting, makes this an indulgent dessert that is the perfect fix for that sweet tooth and for any special occasion.
Simple Ingredients Needed
- German Chocolate Cake Mix
- Water : I recommend using purified water or bottled water for the best taste. Sometimes kitchen tap water can have a taste to it, so I always suggest using purified bottled water when baking.
- Vegetable Oil : Canola oil is another oil you can use.
- Large Eggs
- Sweetened Condensed Milk
- Caramel Syrup : This is the ice cream sundae caramel syrup or the Hershey’s caramel syrup in the squeeze bottle.
- Unsalted Butter : Normally I use salted butter but because the coconut-pecan frosting has so much pecan in it (also salt) using unsalted butter is the best way to go.
- Light Brown Sugar
- Large Egg Yolks : Just use the egg yolks and save or discard the egg whites.
- Sweetened Shredded Coconut
- Chopped Pecans : These can be in finely chopped pieces or in larger chunks; whichever you prefer. I like them finely chopped into smaller pieces so that’s what I use.
- Vanilla Extract
How To Make German Chocolate Poke Cake (Printable Recipe Card)
Preheat the oven to 350 degrees F. Spray a 9×13-inch cake pan with nonstick spray or you can line it with parchment paper if wanted.
In a large bowl, using an electric mixer, add the German chocolate cake mix (dry, unprepared mix), large eggs, water, and oil. Beat on medium speed until it’s thoroughly combined. Pour the cake batter into the prepared pan.
Bake for 28-33 minutes or until a toothpick inserted into the center of the cake comes out clean.
Immediately after it comes out of the oven, use the end of the handle of a wooden spoon to poke holes, half an inch apart, all over the cake. Poke even rows of holes rather than poking them all over randomly.
In a small mixing bowl, stir together 1 can of sweetened condensed milk and the caramel sauce. Pour this mixture over the cake, ensuring you fill all of the holes with the sauce. Spread out any remaining over top the cake.
In a medium saucepan, over medium heat, stir together the remaining can of sweetened condensed milk, butter, light brown sugar, and egg yolks. Cook until the mixture is thick, about 8-10 minutes, while stirring it frequently to prevent the mixture from burning.
Remove the saucepan from the heat and immediately stir in the shredded coconut, chopped pecans, and vanilla extract until well combined.
Spread the coconut pecan frosting over the top of the cake in an even layer. Place the cake inside the fridge for 30 minutes to allow the frosting to set.
Cut into slices and serve!
How To Store Leftovers
This German chocolate poke cake should be stored in the refrigerator for up to 5-7 days. You can leave the cake inside the cake pan, and cover it with plastic wrap or a lid, or remove individual slices to an airtight container for storage.
You can eat leftovers chilled from the fridge, or allow the cake to sit at room temperature for several minutes to soften it slightly and bring it closer to room temperature.
Recipe FAQ’s
Do I Serve German Chocolate Poke Cake Chilled or Room Temperature?
The cake and frosting do need at least 30 minutes of chill time before serving. This helps the frosting thicken and set so it can cut better. I prefer this cake chilled from the fridge, however, you can eat it at room temperature if you prefer. The coconut pecan topping will soften as it sit out at room temperature, which is why I recommend keeping it in the refrigerator. For an even more intense flavor, allow the cake to refrigerate overnight before serving, this gives all the flavors time to meld together and it’s so yummy.
Can I Use A Chocolate Cake Mix Instead?
Yes! Use any chocolate cake mix if you prefer. I like using the German chocolate cake mix because hello, we’re making German chocolate cake!
What Do I Use To Poke Hole In A Poke Cake?
The best thing to use is the end of a wooden spoon; this pokes holes that are large enough to hold that thick sweetened condensed milk mixture. But if you need other options you can use a straw, a wooden skewer, or even just a fork to poke holes all over the cake.
Do I Poke Holes All The Way To The Bottom of The Cake?
No, you want to poke each hole only about 3/4 of the way down, so stop right before you reach the bottom of the cake. This way, the poked holes in the cake can hold the filling, but it won’t leak out the bottom which can make the bottom of the cake too soggy.
More Poke Cake Recipes You’ll Love
- Snickers Poke Cake
- Strawberry Crunch Poke Cake
- Cherry Poke Cake
- Hot Chocolate Poke Cake
- Hawaiian Poke Cake
- Boston Cream Poke Cake
- Butterfinger Poke Cake
- Banana Pudding Poke Cake
- Strawberry Jello Poke Cake
- Oreo Poke Cake
German Chocolate Poke Cake
Equipment
Ingredients
German Chocolate Poke Cake
- 1 box (13.25 oz) German Chocolate cake mix
- 3 large eggs
- 1 cup water (or use whole milk for a richer cake)
- 1/2 cup vegetable oil
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup caramel syrup or sauce
Coconut Pecan Frosting
- 1 can (14 oz) sweetened condensed milk
- 12 tablespoons unsalted butter
- 4 large egg yolks (discard the egg whites)
- 1 cup light brown sugar
- 1 bag (7 oz) sweetened coconut flakes
- 1½ cups chopped pecans
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350℉. Spray a 9×13-inch cake pan with nonstick spray or line it with parchment paper if wanted.
- In a large bowl, using an electric mixer, add the German chocolate cake mix (dry, unprepared mix), large eggs, water, and oil. Beat on medium speed until it's thoroughly combined. Pour the cake batter into the prepared pan.1 box (13.25 oz) German Chocolate cake mix, 3 large eggs, 1 cup water, 1/2 cup vegetable oil
- Bake for 28-33 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Immediately after it comes out of the oven, use the end of the handle of a wooden spoon to poke holes, half an inch apart, all over the cake.*Tips : Poke even rows of holes rather than poking them all over randomly. Only poke the holes about 3/4 to the bottom, you want the filling to soak into the holes not soak out the bottom of the cake.
- In a small mixing bowl, stir together 1 can of sweetened condensed milk and the caramel sauce. Pour this mixture over the cake, ensuring you fill all of the holes with the sauce. Spread out any remaining over top the cake.*Let the cake sit at room temperature, to cool slightly, while you prepare the frosting.1 can (14 oz) sweetened condensed milk, 1/2 cup caramel syrup or sauce
- In a saucepan, over medium heat, add the can of sweetened condensed milk, butter, egg yolks, and light brown sugar. Cook until the mixture is thick and bubbly, about 8-10 minutes, while stirring it frequently to prevent the mixture from burning.12 tablespoons unsalted butter, 4 large egg yolks, 1 cup light brown sugar, 1 can (14 oz) sweetened condensed milk
- Remove the saucepan from the heat and immediately stir in the shredded coconut, chopped pecans, and vanilla extract until well combined.1 bag (7 oz) sweetened coconut flakes, 1½ cups chopped pecans, 2 teaspoons vanilla extract
- Spread the coconut pecan frosting over the top of the cake in an even layer. Cover the cake with a lid or plastic wrap, and place it inside the fridge for at least 30 minutes to allow the frosting to set and chill.
- Cut into slices and serve!
Notes
Nutrition
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