What type of chocolate cake mix should I use?

Devil’s food or any rich chocolate cake mix works well, providing a moist and flavorful base for the other layers.

Can I toast the pecans before using?

Yes, toasting pecans enhances their nutty aroma and adds extra crunch and depth to the coconut-pecan layer.

Is homemade caramel required?

No, both store-bought and homemade caramel sauce work well, offering flexibility for convenience and taste preference.

How should I poke the cake?

Use the handle of a wooden spoon to create holes, ensuring caramel and condensed milk soak deeply into the cake.

How long should the cake chill?

Refrigerate for at least 2 hours to let the layers set and meld, resulting in a beautifully moist and flavorful dessert.

Decadent German Chocolate Poke Cake with Coconut and Caramel

A slice of chocolate cake with caramel drizzle. | sweetbyemma.com

German Chocolate Poke Cake is my secret to turning any gathering into a celebration. With layers of gooey caramel and toasted pecans seeping into tender chocolate cake, this dreamy dessert comes together with minimal effort but tastes like you spent hours baking.

If you have never tried a poke cake before I promise this one will turn you into a fan. The first time I brought it to a friendsgiving there was not a crumb left on the platter.

Ingredients

Chocolate cake mix: A rich boxed mix like Devil’s food creates that fudge base and saves time. Check for one with a deep chocolate aroma
Sweetened condensed milk: This seeps into the cake holes for added moisture and sweetness. Go for a brand that lists only milk and sugar in the ingredients
Caramel sauce: Adds that buttery richness. Use homemade if you like but a thick quality jar works beautifully
Shredded sweetened coconut: Brings chewy tropical flavor. Look for moist flakes that are not dried out
Chopped pecans: These give the classic nutty crunch. Toasting them beforehand heightens their flavor
Chocolate chips: Create the shiny ganache topping. Choose semisweet or dark for best melt and gloss
Heavy cream: Needed for silky ganache that spreads easily
Butter: Lends body and flavor to the coconut pecan layer. European style butter adds a rich taste if you spot it
Vanilla extract: Balances all the flavors and brings out the chocolate notes. Opt for pure extract when possible

Step-by-Step Instructions

Bake the Cake:: Mix the chocolate cake batter according to the package instructions and bake it in a 9 by 13 inch pan. Once baked cool for ten minutes to make poking easier. Your kitchen will smell incredible at this point
Poke and Pour:: While the cake is still warm use the handle of a wooden spoon to poke holes evenly all over the surface. Pour the sweetened condensed milk very slowly so it sinks into each hole infusing every bite. This step makes the cake ultra moist
Add the Caramel:: Drizzle caramel sauce evenly across the top letting it flow into the holes and over the surface. This packs every slice with that classic caramel flavor
Prepare Coconut and Pecans:: In a small saucepan melt the butter over medium heat. Add the shredded coconut and chopped pecans stirring just until warmed through and fragrant. Spread this nutty mixture across the top of the cake
Make Ganache:: In a separate saucepan heat the heavy cream until it is just simmering around the edges. Pour this hot cream over the chocolate chips in a bowl. Let it sit without stirring for about two minutes then whisk until smooth and glossy
Top with Ganache:: Gently spread the ganache over the coconut pecan layer using an offset spatula for an even finish. Add extra pecans and chocolate chips on top if you want extra crunch and wow factor
Chill and Serve:: Cover the cake and refrigerate for at least two hours to let the layers set up. This improves the flavor and makes for clean slices when serving

A chocolate cake with caramel drizzle. | sweetbyemma.com

My favorite memory with this cake is watching my little niece sneak extra pecans off the top when no one was looking. The combination of gooey caramel and coconut always takes me back to family holiday desserts.

Storage Tips

Keep the cake covered in the fridge where it will stay fresh for up to four days. If you want to store leftovers longer slice and freeze individual portions in an airtight container for up to two months. Let thaw overnight in the fridge for best texture.

Ingredient Substitutions

You can swap walnuts for pecans if preferred and use unsweetened coconut if you want a slightly less sweet bite. For a dairy free option look for coconut milk based condensed milk and plant based butter. If caramel sauce is not available try dulce de leche for a delicious twist.

Serving Suggestions

Serve chilled slices topped with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence. This cake also shines at potlucks and picnics since it slices neatly and travels well. Add a few fresh berries for color if you like.

German Chocolate Cake History

The traditional German Chocolate Cake is actually named for Sam German who developed a sweet baking chocolate for Baker’s Chocolate Company. The coconut pecan filling started as a signature recipe on the box and grew into a beloved American classic. Poke cakes give it a modern spin with easy assembly and extra moistness.

Recipe FAQs

→ What type of chocolate cake mix should I use?: Devil’s food or any rich chocolate cake mix works well, providing a moist and flavorful base for the other layers.
→ Can I toast the pecans before using?: Yes, toasting pecans enhances their nutty aroma and adds extra crunch and depth to the coconut-pecan layer.
→ Is homemade caramel required?: No, both store-bought and homemade caramel sauce work well, offering flexibility for convenience and taste preference.
→ How should I poke the cake?: Use the handle of a wooden spoon to create holes, ensuring caramel and condensed milk soak deeply into the cake.
→ How long should the cake chill?: Refrigerate for at least 2 hours to let the layers set and meld, resulting in a beautifully moist and flavorful dessert.

German Chocolate Poke Cake