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Ready for a next-level dessert? German chocolate poke cake gets cranked up a notch with loads of creamy sweetness soaking right in. Poke big holes after baking and fill 'em with thick caramel and sweet milk so it seeps everywhere. That classic coconut-pecan topping brings a bit of crunch, and the whipped cream on top just keeps things light and ultra yummy.
I took this cake to a family party last weekend and I had three people hit me up for how to make it before the night ended. It all comes down to letting the cake really soak up all that sweet milk—don’t rush that part, and you’ll get gooey pockets of goodness.
Irresistible Ingredient Picks
- Dark Chocolate Cake Mix (1 box): Go for a top brand for deep, chocolatey taste.
- Eggs, Large (3): Fresh eggs, left out till they’re not cold, mix in nicer.
- Whole Milk (1 cup): Skip skim—full-fat gives you a smoother cake.
- Vegetable Oil (½ cup): Pick something mild so the chocolate pops.
- Vanilla Extract (1 teaspoon): The Madagascar stuff is super tasty.
- Sweetened Condensed Milk (14 oz can): Only use full-fat—makes it way creamier.
- Evaporated Milk (1 cup): Vitamin D adds that little something extra.
- Coconut, Shredded Fresh (1½ cups): Going unsweetened means you control the sugar.
- Pecan Halves (1 cup): Toast up fresh pecans for more bite.
- Heavy Cream for Whipping (1½ cups): Needs 36% fat or more to whip up right.
- Caramel Sauce, Fancy (1 cup): Either homemade or a good brand from the store.
- Chocolate Syrup, Dark (½ cup): Optional if you want a little extra drizzle.
Effortless Cake Craft
- Get Set Up:
- First, bring cold stuff to room temp. Move your oven tray to the middle and heat it to 350°F. Grease up a 9x13 pan and dust with flour so nothing sticks.
- Mix It Up:
- Pour the cake mix in, then add your eggs, oil, milk, and vanilla slowly. Use medium mixer speed for 2 minutes, stop when it's all smooth. Dump it in your prepped pan and spread it level.
- Let It Bake:
- Slide it in for 30 to 35 minutes. Jab a toothpick in—if it’s clean, you’re good. Let it hang out in the pan for 10 minutes before poking holes.
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Simple Milk Soak Steps
Take the handle of a wooden spoon and poke spaced holes all over—about an inch apart is good. Whisk up condensed milk, some caramel, and the evaporated milk till you can’t see any lumps. Gently pour it all over the cake, pausing so it really gets down in there. Be sure to hit the edges, too, so nothing gets left out.
Easy Topping Finish
While the cake drinks up the milk mixture, toast the coconut in a dry pan—medium heat, keep stirring 'til it turns golden. Toast pecans the same way (separate pan is best). Let both cool totally before you use them.
Simple Finishing Moves
Whip heavy cream until it holds peaks (add vanilla if you like). Spread that all over the top. Sprinkle cooled pecans and coconut evenly across the whipped cream. Drizzle with chocolate syrup for flair. Chill for at least 4 hours before you serve so it sets up right.
My grandma always swore the secret to perfect German chocolate was never rushing. This poke version keeps the tradition alive with shortcuts for busy bakers.
Fun Flavor Twists
- Turtle Style: Pile on extra caramel and some chopped pecans.
- Holiday Magic: Sprinkle crushed peppermint over the whipped cream for a festive vibe.
- Mocha Punch: Stir espresso powder into the cake mix.
- Chocolate Overload: Toss in chocolate chips with the batter.
- Coconut Explosion: Double up your coconut for mega flavor.
Easy Storage Tips
Stash leftovers in the fridge, cover tight. Wrap single pieces to freeze—they last about 3 months. Let frozen slices thaw overnight in the fridge. Don’t try to zap them in the microwave or they’ll get soggy.
Managing Temperature
You’ll get the best cake if it’s a bit cool, not ice-cold. Take it out of the fridge about 15 minutes before serving. In hot weather, keep it out only half an hour or less.
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I’ve made tons of cakes, old-school and new, and this poke cake gets asked for over and over. It’s got all the classic German chocolate flavor, plus those creamy soaked bites like tres leches.
From my kitchen to yours—this one nails both tradition and easy comfort. It’s always a hit at parties, super simple, and that combo of moist cake, creamy pockets, and crunchy topping is seriously addictive.
Frequently Asked Questions
- → Can I toast the coconut and pecans?
- Toasting both makes them taste even better and gives extra crunch. Try it before sprinkling on top.
- → How should I store this cake?
- Keep it covered in the fridge for up to four days. It'll get even more moist as it sits.
- → Can I use homemade whipped cream instead of Cool Whip?
- For sure! Fresh whipped cream with a pinch of powdered sugar works great.
- → Why poke holes in the cake?
- Poking holes helps all the milky goodness soak in so every bite is super moist.
- → Can I make this cake ahead of time?
- Totally, you can bake and soak it a whole day before. Wait to add toppings till you're about to serve.