Go Back
German Chocolate Cake has long been a cherished dessert in American baking culture, captivating cake lovers with its unique combination of rich chocolate, sweet coconut, and crunchy pecans. Despite its name, the cake's roots trace back not to Germany, but rather to an American named Samuel German, who developed a dark-baking chocolate for Baker’s Chocolate Company in 1852. This chocolate, named “Baker's German's Sweet Chocolate,” is the key ingredient that gives this cake its distinctive flavor. Over the years, recipes have evolved, and the modern German Chocolate Cake has become a staple at celebrations, potlucks, and family gatherings.

German Chocolate Poke Cake

Dive into the rich flavors of a Decadent German Chocolate Poke Cake! This delightful dessert combines the beloved layers of luscious chocolate, sweet coconut, and crunchy pecans with a unique poke cake twist. Each bite is infused with a creamy filling, ensuring a moist and irresistible treat. Perfect for any celebration or gathering, this cake is easy to make and sure to impress your guests. Try it today! #GermanChocolateCake #PokeCake #DessertRecipes #BakingFun #ChocolateLovers #HomemadeDeliciousness
Print Recipe Pin Recipe

Ingredients
  

1 box German chocolate cake mix

1 cup water

1/2 cup vegetable oil

3 large eggs

1 can (14 oz) sweetened condensed milk

1 cup semi-sweet chocolate chips

1 cup flaked coconut

1 cup chopped pecans

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

    In a large mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Mix according to package directions until smooth.

      Pour the cake batter into the prepared pan and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.

        While the cake is baking, prepare the poke filling by heating the sweetened condensed milk in a saucepan over medium heat until warm. Stir in the chocolate chips until melted and smooth.

          Once the cake is done, remove it from the oven and allow it to cool for about 10 minutes. Using the end of a wooden spoon or a straw, poke holes all over the top of the cake.

            Pour the warm chocolate filling over the cake, ensuring it seeps into the holes for maximum flavor. Let it cool completely.

              In a medium bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

                Once the cake is completely cooled, spread the whipped cream over the top of the cake.

                  Sprinkle the flaked coconut and chopped pecans evenly on top of the whipped cream.

                    Chill for at least 1 hour before serving to allow the flavors to meld together. Slice and enjoy!

                      Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 12-15