If you’re a fan of decadent desserts, this German Chocolate Poke Cake is sure to steal your heart. Combining the flavors of rich chocolate cake, gooey caramel, and a nutty coconut topping, this dessert is as indulgent as it is easy to make. Perfect for special occasions or a cozy weekend treat, it requires minimal effort but delivers maximum flavor. Let’s dive into this crowd-pleaser that’s destined to be a family favorite!
Why You’ll Love This Recipe
- Quick and Easy: Made with a boxed cake mix and simple ingredients, it’s a breeze to prepare.
- Decadent Layers: From the gooey caramel filling to the crunchy coconut-pecan topping, every bite is a delight.
- Make-Ahead Friendly: Ideal for parties, this cake tastes even better the next day as the flavors meld.
- Customizable: Add your own twist with different toppings or flavors.
- Perfect for Any Occasion: A hit at birthdays, potlucks, and holidays.
Ingredients You’ll Need
For the Cake:
- 1 box German chocolate cake mix (plus eggs, oil, and water as directed on the box)
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
For the Topping:
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 container (8 oz) Cool Whip or whipped topping
- 1/4 cup chocolate chips, melted (optional for drizzle)
Kitchen Equipment Needed
- 9×13-inch baking pan
- Mixing bowls
- Wooden spoon or skewer for poking holes
- Spatula
- Saucepan for toasting toppings
- Cooling rack
Step-by-Step Directions
Step 1: Prepare the Cake
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Prepare the German chocolate cake mix according to the package instructions. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes in the pan.
Step 2: Poke the Cake
Once slightly cooled, use the handle of a wooden spoon or a skewer to poke holes across the entire cake, spacing them about 1 inch apart. These holes will hold the delicious filling, so make sure they go deep but not all the way through.
Step 3: Prepare the Filling
In a mixing bowl, combine the sweetened condensed milk and caramel sauce. Stir until fully blended. Pour this mixture evenly over the cake, ensuring it seeps into the holes. Use a spatula to spread it evenly across the top.
Step 4: Chill the Cake
Cover the cake with plastic wrap or foil and refrigerate for at least 2 hours to allow the filling to set.
Step 5: Prepare the Topping
In a saucepan over medium heat, toast the shredded coconut and chopped pecans until they are golden brown and fragrant. Stir frequently to avoid burning. Remove from heat and let them cool.
Step 6: Add the Topping
Spread the Cool Whip or whipped topping evenly over the chilled cake. Sprinkle the toasted coconut and pecans generously over the top. If desired, drizzle melted chocolate chips over the cake for an extra touch of decadence.
Step 7: Garnish and Serve
Slice into squares and serve chilled. Each bite offers layers of rich chocolate, gooey caramel, and a crunchy coconut-pecan finish.
Serving and Storage Tips
- Serving: Serve the cake chilled for the best texture and flavor. Garnish with a drizzle of extra caramel or chocolate for added presentation.
- Storage: Cover tightly and store in the refrigerator for up to 5 days. This cake can also be frozen for up to 3 months; thaw in the fridge overnight before serving.
Variations
- Nut-Free Option: Skip the pecans and add extra toasted coconut instead.
- Extra Chocolatey: Mix chocolate chips into the batter or use a chocolate ganache drizzle on top.
- Alternative Toppings: Add crushed toffee bits or a sprinkle of sea salt for a sweet-and-savory twist.
- Homemade Whipped Cream: Swap Cool Whip for freshly whipped cream for a homemade touch.
Helpful Notes
- Ensure the cake is slightly warm when poking the holes; this helps the filling absorb more effectively.
- For toasting, stir the coconut and pecans continuously to prevent uneven browning.
- Let the topping cool completely before sprinkling it over the cake to maintain its crisp texture.
Tips from Well-Known Chefs
- Ina Garten: “Quality ingredients make all the difference. Use a good caramel sauce for the richest flavor.”
- Duff Goldman: “Don’t be afraid to experiment with textures—try adding crispy rice cereal for an unexpected crunch.”
- Martha Stewart: “To elevate presentation, garnish each slice with a dollop of whipped cream and a sprinkle of extra pecans.”
Frequently Asked Questions
1. Can I use a different cake mix flavor?
Absolutely! A chocolate fudge or vanilla cake mix can be substituted if you prefer a different flavor.
2. Can I make this cake ahead of time?
Yes, this cake is perfect for making a day in advance. The flavors improve as it chills.
3. What can I use instead of Cool Whip?
You can substitute Cool Whip with freshly whipped cream sweetened with a bit of sugar or vanilla.
4. How can I make the caramel sauce from scratch?
Combine 1 cup sugar, 1/2 cup butter, and 1/2 cup heavy cream in a saucepan. Cook over medium heat until smooth and golden.
5. Can I omit the coconut?
Yes, you can replace the coconut with additional pecans or another topping like crushed cookies or toffee bits.
This German Chocolate Poke Cake is a foolproof dessert that will impress every guest at the table. Whether you’re a seasoned baker or a beginner, this recipe is your ticket to a show-stopping t
