German Chocolate Poke Cake

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Description
This German Chocolate Poke Cake is a simple yet indulgent dessert with layers of rich chocolate cake soaked in a delicious caramel-like coconut and pecan topping. It’s a twist on the classic German chocolate cake, and the “poke” method ensures every bite is full of gooey, caramel-filled goodness.

Origin
German Chocolate Cake originated in the United States, named after an American baker, Samuel German, who developed the type of dark baking chocolate used in the cake. Though the name may suggest German origins, it’s a distinctly American dessert.

Ingredients Quantity (serves 12-16)

For the cake:
1 box (15.25 oz) German chocolate cake mix (or homemade chocolate cake mix)
3 large eggs
½ cup vegetable oil
1 cup water

For the caramel filling:
1 cup (240ml) sweetened condensed milk
½ cup (115g) unsalted butter
1 cup (150g) shredded coconut
1 cup (120g) chopped pecans
½ cup (100g) brown sugar
1 teaspoon vanilla extract

Ingredients Optional
A pinch of sea salt for contrast
Dark chocolate chips for extra richness
A drizzle of chocolate ganache for serving

Instruction
Prepare the cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

Prepare the cake batter according to the instructions on the box, typically by mixing the cake mix with eggs, oil, and water. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool for about 10 minutes, then use a fork or skewer to poke holes all over the cake — make sure to poke deep enough to allow the filling to soak in, but not so deep that it tears the cake.

Make the caramel filling:
In a saucepan, melt the butter over medium heat. Add the sweetened condensed milk, brown sugar, and vanilla. Stir until the sugar dissolves and the mixture is smooth.

Once the mixture is smooth and bubbling, fold in the shredded coconut and chopped pecans. Continue to cook for an additional 2–3 minutes, then remove from heat.

Assemble the cake:
Pour the caramel filling evenly over the cooled cake, ensuring it fills all the holes. Use a spoon to spread it out if necessary. Let the cake sit for about 15 minutes to absorb the filling.

Chill and Serve:
Refrigerate the cake for at least 2 hours to allow the filling to set and the flavors to meld together. Serve chilled or at room temperature.

Tips for Success
Don’t skip the poking step — it ensures that the caramel filling soaks into the cake for the ultimate gooey bite.
You can use homemade German chocolate cake if you prefer. Just make sure to follow the instructions for the cake and the filling properly.
For extra flavor, you can drizzle some chocolate ganache over the top of the coconut topping before serving.

Recommendation
Serve this decadent poke cake with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. It’s the perfect treat for birthdays, potlucks, or any celebration.

Nutrition (Per serving, approx. 12 servings)
Calories: 400–450 kcal
Fat: 24–28g
Carbohydrates: 50–55g
Protein: 5g
Sugar: 40–45g
Cholesterol: 70–80mg
Sodium: 200–250mg

Would you like a gluten-free version or a chocolate fudge twist for added richness? Let me know how I can help!

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