Looking for the perfect dessert that combines indulgent flavors with irresistible texture? This German Chocolate Poke Cake is everything you’ve ever wanted in a sweet treat—moist chocolate cake, rich caramel-coconut filling, smooth chocolate glaze, and crunchy toasted pecans and coconut. A celebration in every bite! There are desserts that satisfy a craving, and then there are desserts that create memories. This German Chocolate Poke Cake falls firmly into the second category. Inspired by the traditional German Chocolate Cake—which, despite its name, is actually an American creation—this version takes all the classic elements and simplifies them in a fun, irresistible way: the poke cake style. What is a poke cake, you ask? It’s a cake that’s baked and then poked with holes, allowing a delicious filling to seep into the sponge, creating extra moisture, flavor, and decadence in every slice. This version features a boxed chocolate cake mix as the base (you can use your favorite homemade recipe too), which keeps things simple but still allows room for creativity and richness in the toppings. From the moment you drizzle that coconut-caramel mixture into the cake’s crevices, to when you watch the silky chocolate glaze cascade over the surface, you’ll realize this isn’t just any cake—it’s a showstopper. Whether you’re preparing it for a birthday party, potluck, holiday dinner, or simply a weekend indulgence, this cake never fails to impress.
🍫 Ingredients:
For the Chocolate Cake:
- 1 box (15.25 oz / ~430 g) chocolate cake mix
(plus eggs, oil, and water as required by the package)
For the Coconut-Caramel Filling:
- 1 cup (240 ml) sweetened condensed milk
- ½ cup (120 ml) caramel sauce (store-bought or homemade)
- ½ cup (50 g) shredded sweetened coconut
For the Chocolate Glaze:
- ½ cup (120 ml) heavy cream
- 1 cup (180 g) semi-sweet chocolate chips or chopped chocolate
- ¼ teaspoon vanilla extract (optional for extra flavor)
For the Topping:
- ½ cup (60 g) chopped pecans, toasted
- ¼ cup (25 g) shredded sweetened coconut, toasted
👩🍳 Instructions:
1. Bake the Cake:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish.
Prepare the chocolate cake mix according to the package instructions and pour the batter into the prepared pan.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for 10 minutes after removing it from the oven.
2. Prepare the Filling:
In a medium bowl, stir together the sweetened condensed milk, caramel sauce, and shredded coconut until fully combined. The mixture should be thick but pourable.
3. Poke the Cake:
Using the handle of a wooden spoon, skewer, or even a thick straw, poke holes all over the surface of the warm cake. Space them about 1 inch apart, covering the whole surface.
While the cake is still warm, slowly pour the caramel-coconut filling over the cake. Use a spatula to spread it evenly, ensuring it seeps into all the holes. Let the cake cool completely before continuing.
4. Make the Chocolate Glaze:
Heat the heavy cream in a small saucepan over medium heat until it begins to simmer gently (do not boil).
Remove from heat, add the chocolate chips, and let sit for 1–2 minutes. Stir until the chocolate is completely melted and the mixture is smooth and glossy.
Add vanilla extract, if using, and stir well.
5. Glaze and Top the Cake:
Pour the chocolate glaze over the cooled and filled cake, spreading it gently with a spatula or the back of a spoon.
Sprinkle the toasted pecans and toasted coconut evenly over the top while the glaze is still soft.
6. Chill and Serve:
Refrigerate the cake for at least 1 hour to allow the flavors to meld and the glaze to set.
Slice and serve chilled for the best texture and flavor.
🌟 Optional Tips & Variations:
- Add texture: For an extra crunch, sprinkle mini chocolate chips or crushed pretzels over the top before chilling.
- Make it from scratch: Use your favorite homemade chocolate cake recipe instead of a boxed mix for an even richer flavor.
- Boost the flavor: Add a splash of coconut or caramel liqueur to the filling for an adult twist.
- Vegan version: Use a plant-based cake mix, coconut condensed milk, vegan caramel, and dairy-free chocolate chips and cream.
⏱ Time Breakdown:
- Preparation: 20 minutes
- Baking: 25–30 minutes
- Cooling & Chilling: 1–2 hours
- Total Time: ~2–2.5 hours
🍽 Why You’ll Love It:
This cake is soft, gooey, chocolaty, nutty, and sweet—but not overwhelmingly so. The layers of flavor and texture make every bite exciting: from the silky chocolate top, to the chewy coconut-caramel interior, to the tender cake base. It stores well in the fridge for up to 5 days and tastes even better the next day as the filling continues to infuse the cake.
If you’re the type of person who always wishes the cake had a little more something—more gooeyness, more texture, more flavor—this cake is calling your name.
Would you top your German Chocolate Poke Cake with ice cream, whipped cream, or just eat it straight from the pan with a fork? Let me know your favorite way to enjoy it! 😋🍰
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