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Moist German Chocolate Poke Cake with Coconut Pecan Soaking Layers

A decadent slice of german chocolate poke cake showing layers of light cake, dark chocolate filling, whipped topping, and toasted coconut.
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Make this decadent German Chocolate Poke Cake for a rich, moist dessert perfect for potlucks or gatherings. The cake soaks up a sweet liquid, and the classic coconut-pecan topping seeps into every bite.

Ingredients

Scale
  • 1 box (15.25 ounces) dark chocolate cake mix
  • Ingredients called for on cake mix box (usually eggs, oil, water)
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup hot water
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup prepared German Chocolate Frosting (or use store-bought for ease)
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup shredded sweetened coconut, toasted
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Instructions

  1. Prepare the chocolate cake according to the package directions, using a 9×13 inch baking pan. Bake until a toothpick inserted in the center comes out clean.
  2. While the cake is still warm from the oven, use the handle of a wooden spoon or a fork to poke holes across the entire surface of the cake, about 1 inch apart. Poke deep holes without going all the way through the bottom.
  3. In a medium bowl, whisk together the sweetened condensed milk, hot water, and vanilla extract until combined. This is your soaking liquid.
  4. Slowly pour the soaking liquid evenly over the entire surface of the warm cake, allowing it to seep into the holes.
  5. Sprinkle the chocolate chips evenly over the top of the cake while it is still warm so they begin to melt slightly. Let the cake cool completely to room temperature, allowing the liquid to absorb fully.
  6. Prepare the German Chocolate Frosting according to package directions or your preferred recipe. Once the cake is cool, spread the frosting evenly over the top.
  7. In a separate bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the frosting layer.
  8. Sprinkle the toasted pecans and toasted coconut over the whipped cream layer.
  9. Chill the cake for at least 2 hours before serving. This allows the flavors to meld and the cake to set.

Notes

  • For an extra moist cake, use a Tres Leches style soak by replacing the water in the liquid mixture with 1/2 cup of evaporated milk.
  • Toast the pecans and coconut in a dry skillet over medium heat for 3-5 minutes, watching closely to prevent burning.
  • You can make this make-ahead chocolate cake up to one day in advance. Keep it covered tightly in the refrigerator.

Nutrition

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