There are some desserts that make you stop mid-bite and think, this might just be the best thing I’ve ever made. This German Chocolate Poke Cake is that kind of dessert. Every forkful is soft, rich, and gooey with ribbons of chocolate and a luscious coconut-pecan filling that soaks deep into the cake. It’s indulgent without being fussy, and every bite feels homemade in the best possible way.
I’ve made a lot of cakes in my kitchen over the years, but this one holds a special place. The first time I baked it, I honestly wasn’t expecting much—it was supposed to be a quick, bring-to-a-friend’s-dinner type of dessert. But as soon as I poured that warm coconut-pecan topping over the holes and watched it sink into the soft chocolate layers, I knew it was something else. When I finally cut a slice, the glossy caramel-like filling oozed just enough to make the cake look like it had been lovingly baked by a grandmother with years of secrets. Since then, this cake has become a staple for family gatherings, potlucks, and any time I want to make something that feels special but doesn’t take all day.
Why You’ll Love This Cake
If you’ve ever tried the classic German chocolate cake, you already know it’s famous for that sticky coconut-pecan frosting. The difference here is that instead of layering and frosting, we poke holes right into a baked chocolate cake and let all that flavor seep down inside. The result? Every bite is a perfect mix of tender chocolate cake, sweet filling, and a light creamy topping.
And the best part—no fancy decorating skills required. Just bake, poke, pour, and chill. It’s nearly foolproof, which makes it a great option for busy days or when you just want something that looks impressive without the stress.
Ingredients
Here’s what you’ll need to make this beauty. I’ll include a few notes and swaps that I’ve learned after baking this countless times.
For the Cake:
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1 box of German Chocolate cake mix (or your favorite chocolate cake mix) – If you prefer homemade, go for it, but boxed works perfectly here.
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1 cup buttermilk – Adds tenderness and a little tang.
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3 large eggs
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½ cup vegetable oil
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½ cup warm water
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1 teaspoon pure vanilla extract
(If you’re using a cake mix that already calls for water, eggs, and oil, you can follow the package directions, just substitute buttermilk for water to make it richer.)
For the Filling:
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1 can (14 ounces) sweetened condensed milk
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1 jar (about 12 ounces) caramel or butterscotch topping – I’ve used both, and they each give a slightly different sweetness. Caramel makes it buttery, butterscotch gives a deeper flavor.
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1 cup chopped pecans, toasted if possible
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1 cup shredded sweetened coconut
For the Topping:
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1 tub (8 ounces) whipped topping, thawed
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1 cup sweetened shredded coconut, toasted
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½ cup chopped pecans
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Chocolate shavings or syrup for drizzling (optional, but highly recommended)
Directions
Step 1: Bake the Cake
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan. In a large bowl, combine the cake mix, buttermilk, eggs, oil, warm water, and vanilla. Mix until smooth—about 2 minutes on medium speed. The batter should look silky and pour easily.
Pour it into your prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Try not to overbake—it’s better to check early. A slightly moist crumb keeps the texture perfect for the soak.
Once baked, remove from the oven and let it cool for about 10 minutes. You want it warm, not hot, before poking.
Step 2: Poke and Fill
Using the handle of a wooden spoon (or anything about that size), poke holes all over the cake, spacing them about an inch apart. Go deep—almost to the bottom, but not through it.
In a medium saucepan, gently warm the sweetened condensed milk and caramel topping together over low heat until blended. You don’t need it bubbling—just warm enough that it pours easily. Stir in half of the pecans and half of the shredded coconut.
Slowly pour this warm mixture evenly over the cake, letting it sink into the holes. The warmth helps it seep deep inside. Don’t rush this part—if it pools a bit, that’s okay. It’ll settle as it cools.
Let the cake cool completely before topping. Sometimes I speed this up by setting it in the fridge for 30 minutes.
Step 3: Add the Creamy Topping
Spread the whipped topping evenly over the cooled cake. It acts as a light, creamy blanket that balances the richness underneath. Sprinkle with the toasted coconut and remaining pecans. If you want to take it one step further (and I usually do), drizzle some chocolate syrup or scatter a few chocolate shavings on top. It adds that final “bakery” touch.
Cover and refrigerate for at least 2 hours, or overnight if you have time. This rest allows the flavors to meld and the texture to set perfectly.
Tips for Success
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Use buttermilk instead of water: It keeps the cake moist and gives it that bakery-style texture.
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Toast your coconut and pecans. It makes all the difference. Just a few minutes in a dry skillet or oven brings out their natural oils and adds incredible flavor.
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Poke while warm. The cake absorbs more filling when it’s slightly warm, not fully cooled.
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Chill before serving. The cake is at its best cold or at least well-chilled. It slices beautifully and tastes even better the next day.
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If you like things less sweet, reduce the caramel topping slightly or use dark chocolate cake instead of German chocolate.
Storage
This cake keeps beautifully in the fridge for up to 5 days. Just cover it tightly with plastic wrap or store in an airtight container. In fact, I think it tastes even better on day two once everything has had time to settle together.
You can also freeze it (before adding the whipped topping) for up to a month. Just thaw in the fridge overnight before topping and serving.
Variations
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Salted Caramel Twist: Sprinkle a little flaky sea salt over the top after pouring the filling. It’s incredible.
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Homemade Whipped Cream: If you prefer fresh whipped cream over store-bought, go for it. Beat 1 ½ cups heavy cream with ¼ cup powdered sugar and a splash of vanilla until soft peaks form.
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Chocolate Ganache Topping: For a richer finish, replace whipped topping with a thin layer of chocolate ganache made from equal parts heavy cream and semi-sweet chocolate.
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Mini Versions: You can bake this in cupcake form and poke tiny holes in each one. Perfect for parties.
The Joy of Making It
What I love most about this recipe is how approachable it feels. You don’t need to be a professional baker to make something that tastes—and looks—like a bakery creation. There’s a little magic in the way the caramel and milk mixture soaks into the cake, transforming it into something rich yet perfectly balanced. Every time I serve it, someone asks for the recipe, and that’s always the best compliment.
Sometimes I make it just because I want the house to smell like chocolate and toasted coconut. There’s something comforting about the process—mixing the batter, poking the cake, pouring the warm filling. It’s simple but satisfying. And when you take that first cold bite the next day, you realize all that patience was worth it.
This isn’t the kind of dessert that needs perfect frosting lines or fancy decorations. It’s rustic and homey in the best way. A spoonful of sweet filling peeking out from the edge, a few crumbs left on the plate—those are the signs of a cake that people actually eat and love.
Serving Suggestions
This cake doesn’t need much to make it shine. Serve it chilled with a cup of coffee or a scoop of vanilla ice cream if you’re feeling extra indulgent. For gatherings, I like to cut it into squares and place them in cupcake liners for easy serving. It’s also one of those desserts that travels well—you can make it a day ahead and bring it straight from the fridge.
Final Thoughts
German Chocolate Poke Cake is a reminder that baking doesn’t have to be complicated to be extraordinary. It’s about texture, flavor, and that feeling of sharing something made from the heart. Whether you’re baking it for a celebration or just because you need a little sweetness in your week, this recipe never disappoints. It’s familiar yet special, rich yet easy to make, and always leaves people smiling.
German Chocolate Poke Cake
Ingredients
- 1 box German chocolate cake mix
- 1 cup buttermilk
- 3 large eggs
- ½ cup vegetable oil
- ½ cup warm water
- 1 tsp vanilla extract
- 1 can sweetened condensed milk 14 oz
- 1 jar caramel topping 12 oz
- 2 cups sweetened shredded coconut divided
- 1 ½ cups chopped pecans divided
- 1 tub whipped topping 8 oz
- Chocolate syrup or shavings optional
Instructions
- Preheat oven to 350°F and grease a 9x13-inch pan.
- Prepare cake batter with cake mix, buttermilk, eggs, oil, water, and vanilla. Bake 30–35 minutes.
- Cool 10 minutes, then poke holes throughout the cake.
- Warm condensed milk and caramel together; stir in half the pecans and coconut. Pour over cake and let soak.
- Cool completely.
- Spread whipped topping over the cake. Sprinkle remaining coconut and pecans. Add chocolate drizzle if desired.
- Chill 2 hours or overnight before serving.
