Print

Ultimate Moist German Chocolate Poke Cake Recipe

Close-up of a moist slice of german chocolate poke cake showing the dark cake base, white filling, and toasted coconut pecan topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will make a rich, decadent German Chocolate Poke Cake that stays incredibly moist. This recipe features a simple chocolate base soaked in a sweet liquid and topped with the classic coconut-pecan frosting.

Ingredients

Scale
  • 1 box (15.25 ounces) dark chocolate cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup caramel sauce or dulce de leche
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract
  • 1 container (8 ounces) frozen whipped topping, thawed

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×13 inch baking pan.
  2. Prepare the chocolate cake mix according to the package directions, using the water, oil, and eggs listed on the box. Mix until just combined.
  3. Pour the cake batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  4. While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the top of the cake, spacing them about 1 inch apart.
  5. In a small saucepan, combine the sweetened condensed milk, caramel sauce, sugar, butter, and heavy cream. Heat over medium heat, stirring constantly until the butter melts and the mixture just begins to simmer. Do not boil. Remove from heat and stir in the vanilla extract.
  6. Pour the warm caramel mixture evenly over the entire surface of the warm cake, allowing the liquid to soak into the holes. Let the cake cool completely at room temperature, about 1 hour.
  7. While the cake cools, prepare the coconut-pecan topping: In a medium bowl, combine the shredded coconut and chopped pecans.
  8. Once the cake is cool, spread the coconut-pecan mixture evenly over the top.
  9. Spread the thawed whipped topping over the coconut-pecan layer.
  10. Chill the cake for at least 2 hours before slicing and serving. This allows the flavors to meld and the cake to set.

Notes

  • For an extra moist cake, you can substitute the water in the cake batter with an equal amount of brewed coffee.
  • You can toast the pecans lightly before adding them to the topping for a deeper flavor.
  • This cake tastes even better when made a day ahead of time.

Nutrition

Find it online: https://cookingbycarla.com/german-chocolate-poke-cake-recipe/