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German Chocolate Poke Cake

A delightful German Chocolate Poke Cake combining a rich chocolatey flavor with a creamy coconut-pecan frosting, perfect for any gathering.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, German
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box German chocolate cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
For the Poking
  • 1 cup sweetened condensed milk
  • 1 cup chocolate syrup
For the Topping
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1 cup whipped topping (like Cool Whip)

Method
 

Baking the Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Mix until well combined.
  3. Pour the batter into your prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Poking the Cake
  1. Once the cake is done, let it cool for about 10 minutes. Then take a skewer or a fork and poke holes all over the top.
Soaking the Cake
  1. In a bowl, combine the sweetened condensed milk and chocolate syrup. Pour this mixture all over the poked cake. Let it soak for about 30 minutes.
Topping the Cake
  1. In a separate bowl, mix together the shredded coconut and chopped pecans. Fold in the whipped topping until well combined, and spread this mixture over the cake.
Chilling the Cake
  1. Refrigerate the cake for a couple hours before serving.

Notes

Get creative with toppings by swapping coconut and pecans for your favorite nuts or drizzling caramel on top. Store leftovers in an airtight container in the fridge for up to 3 days.