Go Back
Rich German chocolate poke cake with gooey coconut-pecan filling seeping into moist chocolate layers, topped with whipped topping and toasted pecans.

German Chocolate Poke Cake – Moist, Decadent & Easy to Make

This German Chocolate Poke Cake is a decadent dessert dream! Moist chocolate cake is infused with sweetened condensed milk and layered with a gooey coconut-pecan filling that seeps into every bite. Topped with whipped cream and toasted pecans, it’s a crowd-pleasing treat perfect for holidays, potlucks, or anytime you crave something rich and indulgent.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 hours
Course Dessert, Holiday centerpiece, Party cake, Potluck treat
Cuisine American
Servings 16 slices
Calories 450 kcal

Equipment

  • 9×13-inch baking pan
  • Mixing bowls
  • Electric mixer or whisk
  • Saucepan
  • Wooden spoon (for poking)
  • Spatula

Ingredients
  

Cake Base:

  • 1 box German chocolate cake mix
  • 1 cup water
  • ½ cup vegetable oil
  • 3 eggs

Filling:

  • 1 can (14 oz) sweetened condensed milk
  • ¾ cup caramel sauce (store-bought or homemade)

Frosting:

  • ½ cup butter
  • 1½ cups powdered sugar
  • ½ cup milk
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • Optional: 1 tsp vanilla extract, pinch of salt

Garnish:

  • Extra pecans
  • Toasted coconut
  • Caramel drizzle

Instructions
 

  • Preheat & Prep Preheat oven to 350°F (175°C). Grease a 9x13-inch pan.
  • Mix & Bake Prepare cake mix with water, oil, and eggs. Pour into pan and bake for 30–35 minutes until a toothpick comes out clean.
  • Poke & Fill While warm, poke holes all over the cake using a wooden spoon handle. Warm condensed milk and caramel slightly, then pour evenly over the cake. Let soak.
  • Chill Refrigerate for 1–2 hours to allow the filling to absorb and set.
  • Make Frosting In a saucepan, melt butter. Stir in powdered sugar and milk until smooth. Add coconut, pecans, vanilla, and salt. Cook for 2–3 minutes until thickened.
  • Frost & Garnish Spread frosting over chilled cake. Garnish with extra pecans, toasted coconut, or caramel drizzle.

Notes

  • Use warm filling to help it soak into the cake more evenly.
  • Chill cake before frosting to prevent melting and ensure clean layers.
  • Store covered in the fridge for up to 5 days.
  • Freeze unfrosted cake for up to 2 months.
  • Make frosting ahead and refrigerate separately.
  • Serve chilled with coffee or warm with vanilla ice cream.
Keyword Caramel cake, coconut pecan frosting, easy dessert, German chocolate, Holiday Cake, poke cake