German Chocolate Poke Cake Recipe

This German Chocolate Poke Cake is a decadent dessert that elevates the traditional German chocolate cake with a rich caramel filling and a creamy pecan-coconut frosting. The cake is baked to perfection, then poked with holes to allow the sweet caramel mixture to soak into every bite. Topped with a luscious frosting made of butter, powdered sugar, chopped pecans, and shredded coconut, this cake is both indulgent and satisfying. Perfect for celebrations or as a special treat, this cake is sure to impress your family and friends. Serve it chilled for the best flavor, and enjoy the delicious combination of chocolate, caramel, and coconut in every bite.

This German Chocolate Poke Cake is a decadent dessert that takes the classic flavors of German chocolate cake and elevates them with a rich caramel sauce and a creamy pecan-coconut frosting. It's the perfect indulgence for any celebration or gathering.

INGREDIENTS

• German Chocolate Cake Mix: 1 box, used to create the base of this moist and flavorful cake.
• Water: 1 1/2 cups, helps bring the cake mix together and provides moisture.
• Vegetable Oil: 1/2 cup, adds richness and keeps the cake tender.
• Large Eggs: 3, to bind the ingredients and add structure to the cake.
• Sweetened Condensed Milk: 1 can, mixed with caramel sauce to create a sweet, sticky filling that soaks into the cake.
• Caramel Sauce: 1 cup, divided, used in both the filling and the frosting for extra sweetness.
• Chopped Pecans: 1 cup, folded into the frosting for a nutty crunch.
• Sweetened Shredded Coconut: 1 cup, adds a classic German chocolate cake flavor and texture to the frosting.
• Butter: 1/2 cup, softened, forms the base of the rich, creamy frosting.
• Powdered Sugar: 4 cups, gives the frosting its sweetness and smooth consistency.
• Milk: 1/4 cup, used to thin the frosting to the perfect spreadable consistency.

INSTRUCTIONS

Step 1:

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan to ensure the cake doesn’t stick.

Step 2:

In a large mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Beat the mixture until well combined, ensuring no lumps remain.

Step 3:

Pour the prepared cake batter into the greased baking pan. Spread it out evenly to ensure uniform baking. Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 4:

Once the cake is baked, remove it from the oven and let it cool for about 5 minutes. This cooling time allows the cake to set slightly before you add the filling.

Step 5:

In a medium mixing bowl, combine the sweetened condensed milk and 1/2 cup of caramel sauce. Whisk together until the mixture is smooth and well blended.

Step 6:

Using the end of a wooden spoon, poke holes into the cake at 1-inch intervals. These holes will allow the caramel mixture to seep into the cake, making it extra moist and flavorful.

Step 7:

Pour the caramel sauce mixture over the cake, spreading it evenly to ensure it fills all the holes. Let the cake absorb the sauce while you prepare the frosting.

Step 8:

In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and remaining caramel sauce, mixing until smooth and creamy.

Step 9:

Fold in the chopped pecans and sweetened shredded coconut, ensuring they are evenly distributed throughout the frosting.

Step 10:

Spread the frosting over the cake, making sure to cover it completely. The frosting should be thick and rich, adding a final layer of flavor to the cake.

Step 11:

Chill the cake in the refrigerator for 1-2 hours before serving. This allows the flavors to meld together and makes the cake easier to slice.

Serving and Storage Tips

• Serve the German Chocolate Poke Cake chilled for the best flavor and texture. The cold frosting and soaked cake create a deliciously rich dessert experience.
• This cake pairs wonderfully with a hot cup of coffee or a glass of cold milk.
• Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Be sure to keep the cake covered to maintain its moisture.
• If you prefer a more intense caramel flavor, drizzle additional caramel sauce over each slice before serving.

Helpful Notes

• You can make the cake a day in advance; in fact, letting it sit overnight in the refrigerator allows the flavors to deepen even more.
• For a nut-free version, simply omit the pecans. The cake will still be deliciously rich and flavorful.
• Quotes: "This German Chocolate Poke Cake is the ultimate indulgence, combining classic flavors with a modern twist."

Tips from well-known chefs

• Chef Julia recommends using a homemade caramel sauce for the richest flavor. It’s worth the extra effort!
• Chef David suggests toasting the shredded coconut lightly before adding it to the frosting to enhance its nutty flavor.
• Chef Emily advises serving this cake with a scoop of vanilla ice cream for an extra indulgent treat.