Here’s a delicious Irresistible German Chocolate Poke Cake recipe for you! This version combines the rich flavors of German chocolate cake with a creamy coconut-pecan filling, all in a moist, easy-to-make poke cake format.
Irresistible German Chocolate Poke Cake
Ingredients
For the cake:
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1 box German chocolate cake mix (plus ingredients called for on the box: usually eggs, oil, water)
For the filling:
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1 can (14 oz) sweetened condensed milk
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1 cup shredded sweetened coconut
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1 cup chopped pecans
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1/2 cup (1 stick) butter
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1 teaspoon vanilla extract
For the topping:
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1 container (8 oz) whipped topping (like Cool Whip), thawed
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Extra toasted coconut and chopped pecans for garnish (optional)
Instructions
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Bake the Cake:
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Preheat oven according to cake mix instructions.
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Prepare the German chocolate cake mix as directed on the box.
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Pour batter into a greased 9×13-inch baking pan.
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Bake as directed and let cool slightly (about 10-15 minutes).
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Poke the Cake:
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Using the handle of a wooden spoon or a fork, poke holes all over the top of the cake, about 1 inch apart.
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Make the Filling:
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In a medium saucepan, melt butter over medium heat.
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Stir in sweetened condensed milk, shredded coconut, chopped pecans, and vanilla.
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Cook, stirring constantly, until the mixture thickens slightly (about 5-7 minutes).
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Remove from heat.
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Fill the Cake:
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Pour the warm coconut-pecan mixture evenly over the cake, spreading it gently so it seeps into the holes.
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Chill and Top:
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Refrigerate the cake for at least 2 hours to set.
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Just before serving, spread the whipped topping evenly over the top.
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Sprinkle with extra toasted coconut and pecans if desired.
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Tips:
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You can toast coconut and pecans in a dry skillet over medium heat for 3-5 minutes until golden for extra flavor.
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This cake keeps well in the fridge for 3-4 days and tastes even better as flavors meld.