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This German chocolate poke cake recipe is rich, gooey, and unbelievably easy thanks to a boxed mix. A homemade coconut-pecan topping soaks into every bite and makes it absolutely irresistible. Save this recipe for potlucks and parties!
I just love an old-fashioned poke cake recipe! In the fall, this Pumpkin Caramel Poke Cake is always a hit, while Chocolate Poke Cake is perfect any time of year.
Why you’ll love this German chocolate poke cake recipe!
If you grew up loving classic German chocolate cake, get ready—this poke cake version is everything you adore, but SO much easier.
I’ve always had a soft spot for desserts that feel a little nostalgic and a whole lot comforting, and this German chocolate poke cake delivers that old-fashioned goodness without any complicated steps.
The boxed cake mix keeps things quick and foolproof, but the homemade coconut-pecan frosting takes it right over the top. It’s the kind of dessert you bring to a potluck and everyone asks for the recipe.
And the best part? You can make it ahead because it tastes even better the next day!
- Box Mix Ease: My recipe for German chocolate cake starts with a basic box mix. Simple!
- Homemade Topping: The pecan coconut topping is loaded with crunchy nuts, coconut, and an incredible caramel flavor that comes from cooking the evaporated milk.
- Total Crowd Pleaser: Baked in a 9×13 pan, this chocolatey cake is big enough to serve a crowd.
- Ultra Moist and Gooey: Sweetened condensed milk seeps into every hole, creating the perfect moist texture.
Table of Contents
Ingredients You’ll Need
You’ll find a complete list of ingredients with quantities in the printable recipe card below.
- Cake Mix – German chocolate cake mix gives the most traditional flavor, but classic chocolate cake also works.
- Ingredients on the Box – Usually eggs, oil, and water—follow the instructions exactly.
- Sweetened Condensed Milk – Poured into the warm cake for that signature gooey poke cake texture.
- Evaporated Milk – When cooked, this becomes thick and caramel-like.
- Brown Sugar – Gives a caramel-like depth of flavor.
- Egg Yolks – Essential for thickening and adding richness to the coconut-pecan topping.
- Sweetened Coconut – Adds chew and classic German chocolate texture.
- Pecans – Toast them for extra flavor if you want!
- Optional Toppings – Chocolate syrup or ganache and toasted coconut or pecans.
How to Make German Chocolate Poke Cake
- Make the Cake: Prepare the cake mix according to package instructions and bake at 350ºF. Let the cake cool for about 10 minutes. Use the handle of a wooden spoon to poke holes all over the cake.
- Soak the Cake: Slowly pour the can of sweetened condensed milk over cake, allowing it to soak into the holes.
- Make the Topping: Combine the evaporated milk, butter, brown sugar, and egg yolks in a saucepan. Cook, stirring constantly, until thickened, about 10–12 minutes. Remove from heat and stir in coconut, pecans, and vanilla. Let cool slightly. Spread the coconut-pecan mixture evenly over the cake. Chill for at least 1 hour.
- Garnish: Drizzle with chocolate syrup or ganache and sprinkle with extra toasted pecans or coconut before serving.
How to Store
- Refrigerate: Store your finished German Chocolate Poke Cake covered in the refrigerator for up to 4–5 days to keep the coconut-pecan topping fresh and moist. For the best flavor, let slices sit at room temperature for 10–15 minutes before serving.
- Freezer: Freeze individual pieces for up to 2 months. (Note that the topping will be soggy after freezing.)
Frequently Asked Questions
Yes! A standard chocolate or German chocolate boxed mix works perfectly. The rich filling and frosting add all the signature flavor.
Poke medium-sized holes (not too close together) and let the cake cool slightly before adding the filling so it absorbs evenly without turning mushy.
Absolutely! In fact, it tastes even better the next day after the filling has had time to soak in. Just keep it chilled until ready to serve.
Yes, but for the best results, freeze it before adding the topping. The topping tends to get soggy when frozen and defrosted. To freeze, wrap your baked, soaked cake tightly, then thaw and frost later for the freshest texture.
More Poke Cake Recipes You’ll Love
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German Chocolate Poke Cake
Equipment
- Mixing bowls
- 9×13 cake pan
- Small Saucepan
- Wooden spoon
- Measuring cups
- measuring spoons
- Rubber spatula
Ingredients
For the Cake
- 1 box (15.25 oz) German chocolate or chocolate cake mix
- Ingredients listed on the box usually eggs, oil, and water
- 1 14 oz can sweetened condensed milk
For the Topping
- 1 14 oz can evaporated milk
- ½ cup unsalted butter
- ¾ cup brown sugar
- 3 egg yolks
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 tsp vanilla extract
- Drizzle of chocolate syrup or ganache optional
- Extra toasted coconut or pecans for garnish optional
Instructions
- Preheat your oven to 350°F. Prepare the cake mix according to package instructions and bake in a greased 9×13-inch pan.
- Let the cake cool for about 10 minutes. Use the handle of a wooden spoon to poke holes all over the cake.
- Slowly pour the can of sweetened condensed milk evenly over cake, allowing it to soak into the holes. Set aside.
- Combine evaporated milk, butter, brown sugar, and egg yolks in a saucepan. Cook, stirring constantly, until thickened, about 10–12 minutes. Remove from heat and stir in coconut, pecans, and vanilla. Let cool slightly.
- Spread the coconut-pecan mixture evenly over the cooled cake. Chill for at least 1 hour before serving to let everything set up.
- Drizzle with chocolate syrup or ganache and sprinkle with extra toasted pecans or coconut before serving.
Notes
- Stir the topping constantly: It thickens quickly and can burn if left unattended.
- Allow the full chilling time: The flavors meld and the cake sets beautifully.
