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German Chocolate Poke Cake

A rich and moist cake with a delightful coconut-pecan topping, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box box of German chocolate cake mix
  • 1 cup of water
  • 1/2 cup of oil
  • 3 large eggs
For the Poke Mixture
  • 1 can (14 oz) of sweetened condensed milk
  • 1/2 cup of chocolate syrup
For the Topping
  • 1/2 cup of shredded coconut Can be substituted with chocolate chips.
  • 1/2 cup of chopped pecans
  • 1 cup of whipped topping (or whipped cream)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a large mixing bowl, combine the German chocolate cake mix, water, oil, and eggs. Blend until smooth using an electric mixer.
Baking
  1. Pour the batter into your prepared pan and bake for 28-30 minutes or until a toothpick comes out clean.
Poking and Soaking
  1. Let the cake cool for 10 minutes, then poke holes throughout the cake using the end of a wooden spoon.
  2. In a mixing bowl, combine sweetened condensed milk and chocolate syrup. Pour over the poked cake to soak into the holes.
  3. Allow the cake to cool completely.
Topping
  1. Spread whipped topping over the cooled cake, then sprinkle with shredded coconut and chopped pecans.
  2. Refrigerate for at least 2 hours before serving.

Notes

Substitute coconut with chocolate chips or crushed candy bars. Dust with powdered sugar for a fancy touch. Store leftovers covered in the fridge for up to four days.