German Chocolate Poke Cake
This easy German chocolate poke cake features a moist chocolate cake base, a gooey coconut-pecan filling that soaks into every bite, and a decadent chocolate ganache drizzle. It’s a show-stopping dessert that’s simple to make and perfect for celebrations or any time you crave something indulgent.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Total Time: 2 hours 52 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 box German chocolate cake mix (15.25 oz)
- 3 large eggs (room temperature)
- 1 cup whole milk (or water for lighter texture)
- 1/2 cup vegetable oil (canola or melted coconut oil work too)
- 1 tsp vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large egg yolks (lightly beaten)
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans (toasted for best flavor)
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips (optional, for ganache)
- 1/4 cup heavy cream (optional, for ganache)
- Pinch of salt (optional, for ganache)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch metal baking pan with butter or nonstick spray.
- In a large mixing bowl, combine cake mix, eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes until smooth.
- Pour batter into prepared pan and smooth the top. Bake for 28-32 minutes, or until a toothpick comes out clean.
- Remove cake from oven and cool for 10 minutes. Using the handle of a wooden spoon or thick skewer, poke holes all over the cake about 1 inch apart.
- In a medium saucepan, combine sweetened condensed milk, evaporated milk, sugar, and butter. Cook over medium heat, stirring constantly, until butter melts and mixture is smooth (about 3-4 minutes).
- Whisk in egg yolks and continue to cook, stirring, until thickened (6-8 minutes). Remove from heat and stir in coconut, pecans, and vanilla.
- While cake is still warm, slowly pour coconut-pecan filling over the surface, making sure it seeps into the holes. Use a spatula to spread evenly. Let cake cool completely to room temperature.
- For optional ganache: In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 20-second bursts, stirring between each, until smooth. Add a pinch of salt and drizzle over cooled cake.
- Refrigerate cake for at least 2 hours before serving (overnight is best). Slice and serve chilled.
Notes
For best results, toast the pecans before adding to the filling. Let the cake cool to room temperature before refrigerating to avoid a gummy texture. The cake is even better after chilling overnight. For a gluten-free version, use a gluten-free cake mix. For dairy-free, use coconut condensed milk and plant-based butter. The ganache drizzle is optional but adds a bakery-style finish.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 420
- Sugar: 36
- Sodium: 350
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 54
- Fiber: 2
- Protein: 5
Keywords: German chocolate poke cake, coconut pecan filling, easy chocolate cake, potluck dessert, birthday cake, moist cake, chocolate ganache, crowd-pleaser, make ahead dessert