German Chocolate Poke Cake: A Decadent Delight to Try!

Why You’ll Love This German Chocolate Poke Cake

I love this cake because it combines simplicity with decadence. It comes together in just over an hour, yet tastes like it could have taken all day. The combination of rich chocolate cake, creamy coconut, crunchy pecans, and luscious frosting is irresistible. It’s also a perfect make-ahead dessert since the flavors deepen overnight, making it even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:
All-purpose flour
Granulated sugar
Baking powder
Baking soda
Salt
Unsweetened cocoa powder
Whole milk
Vegetable oil
Large eggs
Vanilla extract
Boiling water

For the Filling:
Sweetened condensed milk
Sweetened shredded coconut
Chopped pecans (toasted if possible)

For the Topping:
Chocolate frosting (store-bought or homemade)

Directions

1. Preheat and Prepare
   I preheat my oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.

2. Mix Dry Ingredients
   In a large bowl, I whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder until well combined.

3. Add Wet Ingredients
   I add the milk, oil, eggs, and vanilla, then beat on medium speed for about 2 minutes until smooth.

4. Stir in Boiling Water
   I carefully stir in the boiling water. The batter will be thin—this is what makes the cake extra moist.

5. Bake
   I pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. Poke Holes
   After letting the cake cool for 10 minutes, I use the handle of a wooden spoon to poke holes evenly across the top.

7. Add Coconut-Pecan Filling
   In a bowl, I mix sweetened condensed milk, shredded coconut, and chopped pecans. I pour this mixture over the cake, making sure it seeps into the holes.

8. Cool and Frost
   I let the cake cool completely, then spread chocolate frosting evenly over the top.

Servings and timing

Yield: 12 servings
Preparation time: 20 minutes
Baking time: 35 minutes
Cooling and finishing time: 30 minutes
Total time: About 1 hour 25 minutes

Variations

• Nut-Free: I skip the pecans and use just coconut or add chocolate chips instead.

• Gluten-Free: I replace the all-purpose flour with a gluten-free flour blend.

• Vegan Option: I swap eggs with flax eggs, milk with almond milk, and use dairy-free condensed milk and frosting.

• Flavor Twist: I sometimes add almond extract for a nutty flavor or orange zest for a citrusy kick.

• Layered Version: I’ve also made this into a layered dessert with whipped cream and berries between layers.

Storage/Reheating

I store leftovers in the refrigerator for up to 3 days. Since the filling keeps the cake moist, it tastes even better the next day. I serve it cold or let it sit at room temperature for about 20 minutes before slicing. Freezing is possible, but I prefer to freeze unfrosted cake layers and assemble later for the best texture.

FAQs

Can I make this cake ahead of time?

Yes, in fact it’s even better the next day. I prepare it fully, cover it, and store it in the fridge until serving.

Do I need to toast the pecans?

It’s optional, but I love the extra depth of flavor and crunch that toasting gives them.

What frosting works best?

I usually go with a simple chocolate buttercream, but cream cheese frosting also pairs beautifully with the coconut and pecans.

Can I use a box mix for the cake?

Yes, I’ve used a chocolate cake mix when I was short on time—it works great, especially with the homemade filling.

How do I know when the cake is done baking?

I check with a toothpick—it should come out clean or with just a few crumbs. If it’s wet, I bake for a few more minutes.

Conclusion

This German Chocolate Poke Cake is a decadent, crowd-pleasing dessert that’s as easy as it is delicious. With its moist chocolate cake base, creamy coconut-pecan filling, and rich frosting, it’s guaranteed to be a hit wherever it goes. I love how the poke cake method makes every bite flavorful and indulgent—it’s the kind of recipe I’ll keep making for years to come.