If you’re looking for a show-stopping dessert that melts in your mouth and impresses everyone at the table, this Irresistible German Chocolate Poke Cake is the one.

It combines everything you love about a classic German chocolate cake — rich cocoa layers, creamy coconut-pecan frosting, and gooey chocolate drizzle — but with a fun twist: the poke cake method. After baking, you poke holes all over the cake and pour a sweet chocolate-caramel mixture on top, letting it soak in for an ultra-moist, indulgent texture that’s impossible to resist.

This isn’t just a dessert — it’s a chocolate lover’s dream come true.

Why You’ll Love This Recipe

Unbelievably Moist: The poke-and-pour method ensures every bite is fudgy and flavorful.
Easy to Make: Uses simple ingredients and minimal prep.
Crowd Favorite: Perfect for birthdays, holidays, or potlucks.
Customizable: Add more chocolate chips, drizzle with caramel, or layer extra frosting.
Make-Ahead Friendly: Even better the next day after chilling!

Ingredients

For the Cake:

1 box German chocolate cake mix
3 large eggs
½ cup vegetable oil
1 cup buttermilk (or milk + 1 tsp vinegar)
½ cup sour cream
1 teaspoon vanilla extract

For the Filling:

1 can (14 oz) sweetened condensed milk
1 cup evaporated milk
1 cup chocolate syrup (or melted semi-sweet chocolate)

For the Coconut Pecan Frosting:

¾ cup evaporated milk
¾ cup sugar
3 egg yolks, beaten
½ cup unsalted butter
1 teaspoon vanilla extract
1 ½ cups shredded sweetened coconut
1 cup chopped pecans

Optional Toppings:

Chocolate drizzle or ganache
Extra toasted pecans
Coconut flakes for garnish

Instructions

Preheat the oven.
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
Prepare the cake batter.
In a large mixing bowl, combine cake mix, eggs, oil, buttermilk, sour cream, and vanilla. Beat until smooth and thick.
Bake the cake.
Pour the batter into your prepared pan and bake for 28–32 minutes, or until a toothpick comes out clean.
Poke the holes.
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface (about 1 inch apart).
Add the filling.
In a bowl, whisk together the sweetened condensed milk, evaporated milk, and chocolate syrup. Pour the mixture evenly over the warm cake, letting it soak into the holes.
Cool completely.
Let the cake cool to room temperature, then refrigerate for at least 2 hours.
Prepare the coconut pecan frosting.
In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook while stirring until thickened (about 10–12 minutes). Remove from heat, stir in vanilla, coconut, and pecans. Cool completely.
Assemble and serve.
Spread the coconut pecan frosting over the chilled cake. Drizzle with chocolate sauce, top with extra pecans or coconut, and refrigerate until ready to serve.

Tips for the Best Texture

Use a wooden spoon handle (not a fork) for deep, even poke holes.
Chill overnight for maximum soak and flavor.
For an ultra-decadent version, drizzle caramel before frosting.
Don’t skip the sour cream — it keeps the cake moist and tender.

Storage

Store the frosted cake covered in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months — just wrap tightly in plastic and thaw overnight before serving.

Variations

Nut-Free: Skip pecans and use toasted oats for crunch.
Extra Chocolatey: Stir in chocolate chips before baking.
Mini Cakes: Make individual portions in ramekins for parties.
Layer Cake Version: Double the recipe and make a two-tier masterpiece.

Nutrition (Per Slice)

Calories: 480
Protein: 6g
Carbohydrates: 58g
Fat: 25g
Sugar: 45g
Fiber: 2g
Sodium: 310mg

Perfect For:

Birthdays 🎂 • Potlucks 🍽️ • Holidays 🎄 • Sunday Desserts ☕

There’s no wrong time for this rich, dreamy dessert. Once you try it, you’ll never look at boxed cake mix the same way again.