German Chocolate Poke Cake

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Rich, gooey, and completely irresistible, this German Chocolate Poke Cake is a dessert that makes any occasion feel like a celebration. It’s everything you love about classic German chocolate cake but easier and more decadent. With layers of moist chocolate cake, sweet coconut-pecan filling, and a dreamy drizzle of chocolate ganache, every bite delivers a little piece of heaven.

Whether you’re planning a potluck, birthday, or just a cozy weekend treat, this cake is a guaranteed crowd-pleaser. The poke method allows the luscious filling to seep deep into the cake, infusing every layer with buttery caramel flavor. And that finishing sprinkle of toasted coconut and pecans? Pure magic.

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What Kind of Chocolate Cake Should I Use?

You can use your favorite chocolate cake mix or go the homemade route—whatever suits your time and taste. A dark chocolate or devil’s food mix offers the richest flavor, especially when paired with the caramel coconut topping. Just make sure the cake is sturdy enough to hold up to the poking and filling. Baking it in a 9×13 pan works best.

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Ingredients for the German Chocolate Poke Cake

Chocolate Cake Base
A moist chocolate cake forms the foundation. You can use a boxed mix or homemade recipe—just make sure it’s baked in a 9×13 pan.

Sweetened Condensed Milk
Poured into the poked holes, it adds incredible richness and sweetness that soaks right into the cake.

Caramel Sauce
The perfect partner to sweetened condensed milk, caramel adds that classic gooey texture and flavor we expect in a German chocolate dessert.

Coconut and Pecans
Toasted for added crunch and flavor, these give the cake its signature German chocolate topping.

Chocolate Ganache or Frosting
Spread over the top to create a luscious final layer. Semi-sweet or dark chocolate keeps things balanced.

Shredded Coconut and Chopped Pecans (for garnish)
A final sprinkle not only looks beautiful but adds that necessary crunch and chew.

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How To Make the German Chocolate Poke Cake

Step 1: Bake the Chocolate Cake

Prepare your chocolate cake mix according to the package directions or your favorite homemade recipe. Pour the batter into a greased 9×13-inch pan and bake until a toothpick inserted in the center comes out clean. Let it cool for about 10 minutes.

Step 2: Poke and Pour

Once the cake is slightly cooled, use the handle of a wooden spoon to poke holes all over the surface of the cake. Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes. Follow this with the caramel sauce, spreading it gently to encourage it to seep in.

Step 3: Add Coconut and Pecans

While the cake absorbs the caramel goodness, toast your coconut and pecans in a dry skillet over medium heat until golden and fragrant. Sprinkle the toasted mix generously over the cake.

Step 4: Make and Spread the Ganache

Heat heavy cream until just simmering and pour it over chopped semi-sweet chocolate. Let it sit for a minute, then whisk until smooth and glossy. Pour the ganache over the cake, spreading it evenly across the top.

Step 5: Garnish and Chill

Top the ganache layer with more shredded coconut and chopped pecans for added texture. Refrigerate the cake for at least an hour to let all the layers meld beautifully.

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How to Serve and Store German Chocolate Poke Cake

This cake is best served chilled or at room temperature so the layers hold together nicely. Slice it with a sharp knife and wipe the blade between cuts for clean, bakery-style squares. It’s rich enough to serve as-is, but a dollop of whipped cream or scoop of vanilla ice cream never hurts.

To store, cover the cake tightly and keep it in the refrigerator for up to 5 days. The flavors deepen over time, making it just as delicious (if not more so) the next day. You can also freeze individual slices in airtight containers for up to 2 months.

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Frequently Asked Questions

Can I use homemade caramel sauce?

Absolutely! If you have a go-to caramel recipe, use it. Just make sure it’s pourable so it can seep into the cake.

What kind of chocolate works best for the ganache?

Semi-sweet or dark chocolate is ideal for balancing the sweetness of the caramel and condensed milk.

Do I have to toast the coconut and pecans?

Toasting isn’t required but highly recommended. It brings out a deeper flavor and makes the topping crispier.

Can I make this cake ahead of time?

Yes! This cake is a great make-ahead dessert. It actually tastes better after chilling for a few hours or overnight.

Can I use a different nut besides pecans?

Sure thing. Walnuts or almonds work well, though they’ll slightly change the flavor profile.

Is this cake gluten-free?

Only if you use a gluten-free cake mix and ensure all other ingredients (like caramel and ganache) are certified gluten-free.

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Want More Cake Ideas with a Twist?

If this gooey German Chocolate Poke Cake made your dessert dreams come true, try these other indulgent treats next:

• Strawberry Cheesecake Poke Cake for a fruity, creamy spin on the poke cake concept.
• Chocolate Chip Cookie Dough Brownie Bombs if you’re craving ultimate chocolate overload.
• Southern Hummingbird Cake when you want tropical flavors and spice in every bite.
• Salted Caramel Kentucky Butter Cake for a moist, buttery option with a sweet-salty twist.
• Irresistible Blueberry Lime Cheesecake Cupcakes for something tangy, bright, and mini-sized.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use dark chocolate or milk chocolate ganache? Add extra coconut on top?

I love seeing your twists on this cake! Share your tips or questions below—let’s bake better together.

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