This German Chocolate Poke Cake combines the classic flavors of German chocolate cake with a sweet caramel filling and a creamy pecan-coconut frosting. A dessert that’s sure to impress! The first time I made this for my family gathering, I watched as everyone’s eyes widened with that first bite into the moist cake filled with caramel goodness.
This cake has become my signature dessert for birthdays and holidays. The combination of rich chocolate, gooey caramel, and that classic coconut-pecan topping creates a dessert that disappears faster than I can serve it.
Ingredients
- German chocolate cake mix: Provides the perfect chocolate base while saving preparation time
- Water: Keeps the cake moist and helps activate the cake mix
- Vegetable oil: Ensures a tender crumb that stays soft for days
- Large eggs: Bind everything together and provide structure
- Sweetened condensed milk: Creates that irresistible gooey filling
- Caramel sauce: Adds a rich sweetness that soaks into every bite
- Chopped pecans: Bring necessary crunch and nutty flavor
- Sweetened shredded coconut: Adds classic German chocolate cake flavor
- Softened butter: Creates a frosting that spreads beautifully
- Powdered sugar: Gives the frosting structure without being grainy
- Milk: Helps achieve the perfect frosting consistency
How To Make German Chocolate Poke Cake
- Prepare Your Workspace:
- Preheat your oven to 350°F and grease your baking pan thoroughly, making sure to get into the corners for easy cake removal later. Have all ingredients measured and ready before starting.
- Mix The Cake Batter:
- Combine the cake mix, water, oil, and eggs in a large bowl. Beat for a full 2 minutes until the batter becomes smooth and slightly aerated. Scrape down the sides halfway through mixing to ensure everything incorporates evenly.
- Bake To Perfection:
- Pour the batter into your prepared pan, smoothing the top with a spatula for even baking. Bake for exactly 30 minutes, then check with a toothpick. The cake should be just set but still moist inside. Avoid overbaking as this will create a dry cake that won’t absorb the filling properly.
- Create The Poke Holes:
- Allow the cake to cool just until it stops steaming, about 5 minutes. Use a wooden spoon handle to create deep holes throughout the cake, spacing them about an inch apart in a grid pattern. Be sure to push all the way to the bottom of the pan without tearing the cake.
- Prepare The Filling:
- Whisk together the sweetened condensed milk and half the caramel sauce until completely smooth. Pour this mixture slowly over the entire cake, pausing occasionally to let it soak in. Pay special attention to filling each hole completely.
- Make The Frosting:
- Beat the softened butter until light and fluffy, about 2 minutes. Add powdered sugar one cup at a time, alternating with small amounts of milk to maintain a spreadable consistency. Mix in the remaining caramel sauce until fully incorporated.
- Add The Signature Mix-ins:
- Gently fold in the chopped pecans and coconut with a spatula, being careful not to deflate the frosting. Leave some texture rather than mixing until completely smooth for that classic German chocolate cake experience.
- Frost And Chill:
- Spread the frosting evenly over the entire cake, creating decorative swirls if desired. Refrigerate for at least one hour before serving to allow the flavors to meld and the filling to set properly.
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