German Chocolate Poke Cake Delight

This German Chocolate Poke Cake is that ultra-moist chocolate cake with every bite rich in buttery coconut pecan filling and a luscious texture. It takes a classic dessert and sneaks in creamy goodness with every poke so that no part is left dry or boring — just pure comforting chocolate joy.

I made this for my dad’s birthday one year and the entire tray disappeared before the presents were even opened. Now I am expected to bring it to every family gathering and there are never any leftovers.

Ingredients

• German chocolate cake mix: For classic chocolate flavor and easy shortcut. Choose a trusted brand for deep cocoa notes
• Vegetable oil: Provides richness and keeps the crumb fluffy. Use fresh oil for best results
• Large eggs: Bind the batter and add stability. Pick eggs with smooth shells for fresher results
• Water: Helps blend everything together. Filtered or room temperature is ideal
• Evaporated milk: Lends creamy texture and deepens the topping flavor. Full-fat gives the richest results
• Granulated sugar: Sweetens both cake and topping. Choose superfine for smoothest texture
• Butter: Gives the topping a silky finish and extra richness. Use real butter for best taste
• Vanilla extract: Balances the chocolate and brings out sweetness. Go for pure vanilla if possible
• Sweetened shredded coconut: For chewiness and tropical flavor. Always check for freshness and plumpness
• Chopped pecans: Add crunch and nutty warmth. Toast lightly for even more depth

Step-by-Step Instructions

Preheat and Prepare:

Preheat oven to 350 degrees Fahrenheit. Set your rack to the middle position. Grease a nine by thirteen inch baking dish with butter making sure to coat every corner and edge thoroughly to prevent sticking

Mix the Cake Batter:

Add cake mix vegetable oil eggs and water to a large bowl. Start mixing on low with an electric mixer then bump up to medium for two full minutes until the batter looks smooth and glossy. Scrape down the sides as needed

Pour and Spread:

Transfer the chocolate batter into your prepared baking dish. Use a spatula to work it into the corners so you have an even layer all the way across

Bake the Cake:

Place the dish in the oven and bake for thirty to thirty five minutes. Test with a toothpick inserted into the center. It should come out clean with no wet crumbs

Cool and Poke:

Remove the cake and let it cool for at least ten minutes in the dish. Then use the handle of a wooden spoon or a thick skewer to poke holes all over the warm cake going about three quarters of the way down. Space them about one inch apart for perfect coverage

Make the Coconut Pecan Topping:

To a medium saucepan add evaporated milk sugar butter and vanilla. Put over medium heat and stir with a wooden spoon until the butter is melted and sugar fully dissolved

Simmer the Mixture:

Once everything looks smooth let it gently come to a simmer. Cook for another five minutes stirring every thirty seconds to prevent sticking. This thickens the topping and melds flavors

Add Coconut and Pecans:

Remove from the heat. Stir in coconut and pecans making sure every bit gets coated

Spread the Topping:

Immediately pour the warm coconut pecan mixture all over the poked cake. Use a spatula to nudge it into all of the holes and sweep an even layer across the top

Cool and Slice:

Let the cake cool completely on a wire rack in the pan. The topping sets up as it sits. Once fully cool slice into squares and serve straight from the pan or refrigerate for easier cutting

Pin it

My favorite part of this cake is definitely the gooey coconut pecan topping My grandma used to let me help sprinkle the pecans over every birthday cake and it made the kitchen smell incredibly sweet and toasty

Storage Tips

Once your cake has cooled cover the pan tightly with foil or a lid and store in the fridge for up to three days The flavor deepens as it rests making it even better on day two For longer storage wrap individual slices and freeze for up to two months Thaw overnight in the fridge or at room temperature before serving

Ingredient Substitutions

No pecans on hand Try toasted walnuts or almonds for a different crunchy twist If you want less sweetness choose unsweetened coconut or cut back a few tablespoons of sugar For a dairy free version use coconut milk and vegan butter in the topping though the flavor will shift slightly

Serving Suggestions

This cake is absolutely delicious straight from the fridge but if you want extra indulgence serve it slightly warmed with a scoop of vanilla ice cream or a drizzle of chocolate sauce For special occasions sprinkle extra toasted coconut and pecans on top just before serving

Cultural and Historical Context

German Chocolate Cake is not from Germany but named for Sam German who developed a specific type of baking chocolate in America The original recipe dates to the mid 1950s and has since become a Southern potluck favorite The poke cake variation ensures a gooey filling in every bite reinventing a classic for modern bakers

Frequently Asked Questions

→ Why poke holes in the cake?

Poking holes allows the coconut-pecan mixture to seep into the cake, creating extra moisture and flavor throughout.

→ Can I make this dessert ahead?

Yes, it can be refrigerated for up to 3 days. This also helps the topping set and enhances the flavor.

→ What if I want a less sweet topping?

Reduce the amount of sugar in the coconut-pecan mixture by 1/4 cup for a milder sweetness.

→ Can I use other nuts instead of pecans?

Chopped walnuts or almonds can be used as a substitute for pecans, adding a different nutty taste and texture.

→ Should the cake be served chilled?

You can serve it either chilled or at room temperature. Chilling helps the topping set for cleaner slices.