Dessert

Ultimate German Chocolate Poke Cake Recipe

ByElla Hart October 27, 2025October 27, 2025

Introduction

The Ultimate German Chocolate Poke Cake is a decadent dessert that combines a rich chocolate cake with a gooey coconut-pecan filling. Its moist texture and sweet, nutty topping make it a crowd-pleaser perfect for any occasion.

A close-up of a dessert square with three distinct layers on a white plate; the bottom layer is dark brown and looks moist and dense like chocolate cake, the middle layer is light brown with a gooey, sticky texture filled with chopped nuts and small white bits, and the top layer is glossy melted dark chocolate spread thickly, decorated with whole pecans and many small dark chocolate chips scattered on top. The plate sits on a white marbled texture background. 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 according to package directions, combining water, vegetable oil, and eggs. Pour the batter into the greased pan and bake for 30-35 minutes.
Step 3: While the cake is still warm, poke holes all over the surface using the handle of a wooden spoon. Then pour the sweetened condensed milk evenly over the cake, allowing it to seep through the holes.
Step 4: In a saucepan, combine butter, brown sugar, evaporated milk, and vanilla extract. Bring the mixture to a boil, stirring constantly.
Step 5: Once boiling, remove from heat and stir in the shredded coconut and chopped pecans.
Step 6: Spread the warm coconut-pecan frosting evenly over the cake. Let the cake cool completely before serving to allow the flavors to meld.

Tips & Variations

For added flavor, toast the pecans lightly before adding them to the frosting mixture.
If you prefer a richer topping, substitute half the shredded coconut with sweetened coconut flakes.
Use a metal skewer or chopstick instead of a wooden spoon handle to poke the holes more precisely.
For a quicker version, try using store-bought caramel sauce instead of making the coconut-pecan topping.

Storage

Store the cake covered tightly in the refrigerator for up to 4 days to keep it fresh and moist. Before serving, allow the cake to sit at room temperature for 20-30 minutes. Reheat individual slices in the microwave for about 15 seconds if you prefer it warm.

How to Serve

The image shows a close-up of a three-layered dessert square on a white plate with a decorative rim, resting on a white marbled texture. The bottom layer is a dark brown, rich, and moist cake base. On top of this is a thick, light brown, chewy caramel and nut mixture that looks sticky and textured with bits of nuts visible. The top layer is a shiny, dark chocolate ganache that drips slightly down the sides, topped with whole pecans and scattered small chocolate chips, adding texture and contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade chocolate cake instead of a boxed mix?

Yes, you can substitute with your favorite homemade chocolate cake recipe. Just be sure the cake is dense enough to hold the sweetened condensed milk without becoming soggy.

Is it possible to make this cake ahead of time?

Absolutely. This cake actually benefits from resting as the flavors meld in the fridge. Prepare it a day ahead and refrigerate covered; it will taste even better the next day.