If you’re searching for a show-stopping dessert that delivers deep chocolate flavor with gooey caramel and a luscious coconut-pecan topping, this German Chocolate Poke Cake is your dream come true. With layers of rich, moist cake and creamy fillings, it’s the ultimate treat for chocolate and caramel lovers alike.
Why You’ll Love This Recipe
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Easy to make with boxed cake mix and homemade toppings
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Moist, tender texture soaked with caramel and sweetened milk
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Irresistible coconut-pecan topping made from scratch
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Decadent ganache drizzle takes it to the next level
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Perfect for holidays, potlucks, and family gatherings
Ingredients Breakdown
Cake Base:
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German Chocolate Cake Mix (1 box + package ingredients): Forms the rich, chocolaty base that’s both convenient and crowd-pleasing.
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Sweetened Condensed Milk (14 oz can): Adds creamy, caramelized sweetness that soaks into the poked holes for extra moisture.
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Caramel Sauce (12 oz jar): Deepens the flavor and enhances the gooey texture.
German Chocolate Topping:
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Evaporated Milk (½ cup): Creates a creamy base for the signature topping.
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Granulated Sugar (½ cup): Sweetens the mixture.
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Egg Yolk (1): Adds richness and helps thicken the topping.
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Unsalted Butter (¼ cup): Adds smooth, buttery flavor.
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Vanilla Extract (1 tsp): Enhances the topping’s warmth and complexity.
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Shredded Coconut (¾ cup, sweetened): Brings chewy texture and tropical notes.
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Chopped Pecans (¾ cup): Adds crunch and nutty flavor.
Optional Chocolate Topping:
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Semi-Sweet Chocolate Chips (1 cup): For a decadent ganache drizzle.
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Heavy Cream (½ cup): Makes the ganache smooth and glossy.
Tips and Tricks
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For clean slices, wipe your knife between each cut.
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Use a squeeze bottle to drizzle the ganache for a more elegant presentation.
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Toast the pecans beforehand for a deeper, nuttier flavor.
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Want extra indulgence? Add a scoop of vanilla ice cream on the side.
Variations and Customizations
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Salted caramel: Use salted caramel sauce for a sweet-and-savory twist.
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Chocolate overload: Add mini chocolate chips to the cake batter before baking.
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Nut-free version: Omit the pecans if you prefer or have allergies.
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Box-free: Make your chocolate cake from scratch using your favorite recipe.
Pairing Suggestions
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Beverages: Pairs wonderfully with hot coffee, espresso, or a cold glass of milk
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Dessert boards: Include this cake as part of a chocolate dessert board with brownies and truffles
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Fruits: Serve with fresh raspberries or strawberries for a bright contrast
Storage Instructions
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Refrigerator: Store covered for up to 5 days.
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Freezer: Freeze individual slices tightly wrapped in plastic for up to 2 months.
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Thawing: Thaw overnight in the fridge before serving.
Popular Questions
Can I make this cake ahead of time?
Yes! It’s even better when made a day in advance, allowing the flavors to meld.
Do I need to refrigerate leftovers?
Absolutely. The milk and toppings require refrigeration for food safety and freshness.
Can I skip the ganache topping?
Yes. It’s optional but adds a luxurious touch.