German Chocolate Poke Cake is the ultimate upgrade to the traditional cake. A moist chocolate cake base is poked and drenched with sweetened condensed milk, then topped with a luscious coconut-pecan frosting and drizzled with chocolate. It’s decadent, moist, and perfect for potlucks, birthdays, or holidays.
Ingredients (Serves 12–15)
For the cake:
- 1 box German chocolate cake mix (plus ingredients listed on box)
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel topping (optional but recommended)
For the topping:
- 1 can (16 oz) coconut-pecan frosting
- 1 cup toasted pecans, chopped
- 1 cup sweetened shredded coconut, toasted
- ½ cup chocolate chips (melted for drizzle)
Instructions
- Bake cake: Prepare German chocolate cake mix according to package directions in a 9×13-inch pan. Bake until a toothpick comes out clean.
- Poke holes: While warm, use the handle of a wooden spoon to poke holes evenly across the cake.
- Pour filling: Pour sweetened condensed milk (and caramel topping if using) over the cake, letting it soak into the holes. Let cake cool completely.
- Add frosting: Spread coconut-pecan frosting evenly over cooled cake.
- Finish toppings: Sprinkle with toasted pecans and coconut. Drizzle melted chocolate on top for extra richness.
- Chill & serve: Refrigerate for at least 1 hour before serving to let flavors meld.
Tips & Variations
- For an extra moist cake, double the condensed milk layer.
- Use a from-scratch chocolate cake for a richer flavor if you prefer.
- Add a layer of whipped cream or Cool Whip before the frosting for extra creaminess.
- Store in the refrigerator, covered, for up to 5 days.
Enjoy !!
