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The Ultimate Moist German Chocolate Poke Cake: Easy Recipe with Gooey Coconut-Pecan Filling

Close-up of a rich slice of german chocolate poke cake showing moist chocolate base, creamy filling, and toasted coconut topping.
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Make this rich, moist German Chocolate Poke Cake for a decadent dessert everyone loves. This easy recipe uses a simple chocolate cake base, is soaked with a sweet filling, and topped with classic coconut-pecan frosting. It is a crowd-pleasing dessert perfect for parties or holidays.

Ingredients

Scale
  • 1 box (15.25 oz) German chocolate cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 1 (3.4 ounce) package instant chocolate pudding mix
  • 1 cup chopped pecans, toasted
  • 1 cup shredded sweetened coconut
  • 1 cup (8 ounces) cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Prepare the cake mix according to the package directions using the eggs, oil, and water. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  3. While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the top of the cake, spacing them about 1 inch apart.
  4. In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and instant chocolate pudding mix until smooth. This is your fudge filling.
  5. Slowly pour the milk and pudding mixture evenly over the entire surface of the warm cake, allowing the liquid to soak into the holes.
  6. In a separate bowl, prepare the coconut-pecan frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until fully combined.
  7. Fold in the toasted pecans and shredded coconut into the cream cheese mixture.
  8. Spread the coconut-pecan frosting evenly over the cooled cake.
  9. Chill the cake for at least 4 hours, or preferably overnight, to allow the filling to set and the cake to absorb moisture.
  10. Before serving, top the cake with the whipped heavy cream. Slice and serve cold.

Notes

  • For an extra gooey caramel cake experience, you can substitute 1/2 cup of the sweetened condensed milk with caramel sauce before pouring it over the warm cake.
  • Toasting the pecans enhances their flavor significantly; spread them on a baking sheet and bake at 350°F for 5-7 minutes, watching closely so they do not burn.
  • This is an excellent make ahead cake; it tastes best when chilled for several hours or overnight.

Nutrition

Find it online: https://fooddexterity.com/german-chocolate-poke-cake-recipe/