There is something utterly magical about the German Chocolate Poke Cake with Caramel, Coconut, and Pecans Recipe that keeps everyone coming back for more. This decadent dessert takes the classic richness of German chocolate cake and elevates it by poking holes to soak up a luscious caramel and sweetened condensed milk mixture, resulting in a moist, flavorful experience in every bite. Topped with fluffy whipped cream, toasty coconut, and crunchy pecans, it’s the perfect balance of textures and flavors that feels like a warm hug on a plate. Whether you’re sharing it with family or serving it at a special occasion, this cake promises smiles all around and a craving that lingers long after the last slice.
Ingredients You’ll Need
Gathering simple yet essential ingredients really brings this German Chocolate Poke Cake with Caramel, Coconut, and Pecans Recipe to life. Each component plays a vital role, from the cake’s deep chocolate flavor to the creamy caramel filling and the delightful crunch of toasted pecans and coconut.
- 1 box German chocolate cake mix: This is the cake’s rich foundation, providing that iconic chocolate and coconut flavor with ease.
- Eggs, oil, and water: Follow the box instructions to achieve the perfect cake texture—moist and tender.
- 1 (14 oz) can sweetened condensed milk: A creamy, sweet addition that helps create that irresistibly gooey caramel filling.
- 1 (12 oz) jar caramel sauce: Adds luscious, buttery sweetness that sinks into every nook of the cake.
- 1 cup sweetened shredded coconut: A key flavor in German chocolate desserts, adding chewiness and tropical flair.
- 1 cup chopped pecans: For a delightful crunch and a slightly nutty counterpoint to the sweetness.
- 1 (8 oz) container Cool Whip or whipped topping: Creates the light and creamy topping to balance the dense cake and filling.
- 1/4 cup chocolate chips, melted (optional): A drizzle to amp up the chocolate factor and add a pretty finishing touch.
How to Make German Chocolate Poke Cake with Caramel, Coconut, and Pecans Recipe
Step 1: Prepare the Cake
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan. Follow the instructions on the German chocolate cake mix box, mixing eggs, oil, and water to create the batter. Pour it into your prepared pan and bake for about 25-30 minutes, or until a toothpick comes out clean. This step creates the moist base you’ll love poking holes into, ready to absorb the amazing caramel filling.
Step 2: Poke the Cake
Once the cake is slightly cooled but still warm, grab the handle of a wooden spoon or a fork and poke deep holes all over the surface. This helps the caramel mixture seep right through, making every bite decadently moist and packed with flavor. Don’t poke all the way through to the bottom; just enough to let the filling settle in cozy pockets throughout the cake.
Step 3: Make the Filling
In a mixing bowl, combine the sweetened condensed milk and caramel sauce. Stir them together until you have a smooth, creamy mixture. This rich filling will drizzle into the cake’s holes, infusing each bite with caramel sweetness and dreamy texture that’s hard to resist.
Step 4: Fill the Cake
Pour the caramel and condensed milk mixture slowly over the cake. The goal is to evenly cover the entire surface so the mixture can sink into every hole you poked, making the cake incredibly moist and flavorful throughout, rather than just a sweet topping.
Step 5: Prepare the Topping
Mix together the shredded coconut and chopped pecans in a small bowl. Then spread the Cool Whip or whipped topping gently and evenly over the entire cake. Finally, sprinkle the coconut and pecan mixture over the whipped layer to add texture and that signature German chocolate flair.
Step 6: Optional Chocolate Drizzle
If you want to add a bit more chocolate goodness, melt your chocolate chips in the microwave and lightly drizzle the smooth chocolate over the top. It makes the presentation extra beautiful and adds a little more depth to the chocolate flavor.
Step 7: Chill and Serve
Pop your masterpiece into the refrigerator for at least two hours to chill and set. This rest time lets all those flavors marry beautifully, and the cake slices nicely without crumbling. Once chilled, slice and serve this irresistible German Chocolate Poke Cake with Caramel, Coconut, and Pecans Recipe to your eagerly waiting friends or family.
How to Serve German Chocolate Poke Cake with Caramel, Coconut, and Pecans Recipe
Garnishes
Adding a simple garnish can elevate this dessert beautifully. Consider a few fresh mint leaves or a sprinkle of toasted coconut flakes and pecans on each slice. A light dusting of cocoa powder or powdered sugar also adds a lovely finishing touch, making each piece look as delightful as it tastes.
Side Dishes
This cake pairs wonderfully with light accompaniments such as fresh berries or a scoop of vanilla ice cream to balance its richness. A cup of coffee or a glass of cold milk complements the flavors perfectly and rounds out the experience of enjoying this German Chocolate Poke Cake with Caramel, Coconut, and Pecans Recipe.
Creative Ways to Present
For a party or festive occasion, serve the cake in individual clear cups or jars so guests can see the layers of luscious caramel and whipped topping. You can also slice the cake into smaller squares and top each with a pecan half for pretty bite-sized treats. Using decorative plates and colorful napkins adds to the fun and elevates the dessert table ambiance.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake tightly covered with plastic wrap or in an airtight container in the refrigerator. It will stay moist and fresh for up to 4 days, making it perfect for enjoying later or sharing with guests on another day.
Freezing
If you want to keep this German Chocolate Poke Cake with Caramel, Coconut, and Pecans Recipe longer, it freezes beautifully. Wrap the cake tightly in plastic wrap and foil before freezing for up to 2 months. Thaw it overnight in the refrigerator before serving to preserve its texture and flavor.
Reheating
Since this cake is best served chilled, reheating is not typically recommended. If you want to enjoy it slightly warmer, let it come to room temperature for 30 minutes before serving, which softens the cake without compromising the creamy texture of the topping and filling.
FAQs
Can I make this cake from scratch instead of using a mix?
Absolutely! While the cake mix makes the process quick and easy, you can use your favorite homemade German chocolate cake recipe. Just be sure your cake batter is thick enough to hold those flavorful holes filled with caramel and condensed milk.
Is there a way to make this dessert nut-free?
Yes, simply omit the pecans from the topping and add extra shredded coconut or a sprinkle of chocolate chips instead. This keeps the texture interesting without compromising the signature flavors of the dessert.
Can I substitute the caramel sauce for something else?
You can substitute dulce de leche or a thick butterscotch sauce if you prefer a different flavor profile. Both still add that luscious, sticky sweetness that soaks into the cake beautifully.
How long does the cake need to chill before serving?
A minimum of two hours in the refrigerator is best to let the caramel and condensed milk mixture set and the cake fully absorb the delicious filling. For an even better experience, chilling overnight enhances the flavors even more.
Can I use fresh whipped cream instead of Cool Whip?
Definitely! Fresh whipped cream adds a lovely airy texture and natural flavor that works wonderfully as a topping. Just be sure to whip it to soft peaks so it spreads easily and holds the coconut and pecans on top.
Final Thoughts
This German Chocolate Poke Cake with Caramel, Coconut, and Pecans Recipe is one of those dessert treasures that’s as satisfying to bake as it is to eat. Its rich chocolatey base combined with a gooey, caramel-infused center and fluffy nutty topping creates a dessert experience that’s both comforting and indulgent. So gather your ingredients, roll up your sleeves, and treat yourself and your loved ones to a cake that’s bursting with flavor, texture, and love in every bite.
Print
German Chocolate Poke Cake with Caramel, Coconut, and Pecans Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
This Irresistible German Chocolate Poke Cake features a moist German chocolate cake base filled with a luscious caramel and sweetened condensed milk mixture, topped with a creamy whipped topping and a crunchy coconut-pecan blend. Finished with an optional chocolate drizzle, this cake is perfect for chocolate lovers seeking a delicious and easy-to-make dessert.
Ingredients
Cake Ingredients
- 1 box German chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)
Filling Ingredients
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) jar caramel sauce
Topping Ingredients
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 (8 oz) container Cool Whip or whipped topping
- 1/4 cup chocolate chips, melted (optional for drizzle)
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Prepare the German chocolate cake mix according to the package instructions, including the eggs, oil, and water. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Poke the Cake: Once the cake is baked and slightly cooled, use the handle of a wooden spoon or a fork to poke holes all over the cake. Ensure the holes are deep but do not penetrate through the bottom of the cake.
- Make the Filling: In a bowl, combine the sweetened condensed milk and caramel sauce. Stir until fully mixed to create a rich, creamy filling.
- Fill the Cake: Slowly pour the caramel mixture over the poked cake, allowing it to seep into the holes evenly and cover the entire cake.
- Prepare the Topping: In a small bowl, mix the shredded coconut and chopped pecans. Spread the Cool Whip or whipped topping evenly over the entire cake surface. Then sprinkle the coconut and pecan mixture over the whipped topping for added texture and flavor.
- Optional Drizzle: If desired, melt the chocolate chips in the microwave and drizzle the melted chocolate over the top of the cake for an extra chocolatey finish.
- Chill and Serve: Refrigerate the cake for at least 2 hours, or until fully chilled. Slice into servings and enjoy this decadent dessert.
Notes
- Ensure the holes you poke in the cake are not too shallow to allow the filling to soak through but not too deep to avoid cake falling apart.
- Chilling the cake for at least 2 hours helps the flavors meld and the filling to set properly.
- The optional chocolate drizzle adds a decorative and flavorful touch but can be omitted if preferred.
- For a nut-free version, omit the chopped pecans and consider adding extra coconut or a nut-free crunchy topping.
- This cake is best served chilled and can be stored covered in the refrigerator for up to 4 days.
