German Chocolate Poke Cake Recipe

Introduction:

German Chocolate Poke Cake is a decadent, moist dessert that’s simple to prepare yet bursting with rich flavors. Combining the irresistible taste of chocolate cake with caramel, sweetened condensed milk, whipped topping, and toasted coconut and pecans, this dessert is the perfect treat for any occasion. It’s a modern twist on the classic German chocolate cake, designed to deliver the same indulgence with less effort.

Overview of the Recipe

This poke cake is incredibly easy to make, using a boxed chocolate cake mix as the base. After baking, the cake is “poked” to create holes for the creamy caramel and sweetened condensed milk to seep through, infusing every bite with gooey goodness. The whipped topping, toasted coconut, and pecans complete this delightful dessert, making it a crowd-pleaser.

History and Origin

Despite its name, German chocolate cake isn’t from Germany. It’s an American dessert named after Samuel German, the inventor of a dark baking chocolate that was used in the original recipe. Over the years, the classic layered cake has evolved into variations like this poke cake, which simplifies the process while retaining the signature flavors of chocolate, caramel, coconut, and pecans.

Ingredients

For the Cake:

• 1 box chocolate cake mix (plus ingredients listed on the box)
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) jar caramel sauce

For the Topping:

• 1 (8 oz) tub whipped topping (such as Cool Whip), thawed
• 1 cup shredded coconut, toasted
• 1 cup chopped pecans, toasted

Instructions

1. Prepare the Cake

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9×13-inch baking pan.
• Prepare the chocolate cake mix according to the package instructions (usually involving eggs, water, and oil).
• Pour the batter into the prepared pan and bake according to the box instructions, typically 25-30 minutes, or until a toothpick inserted into the center comes out clean.

2. Poke Holes in the Cake

• Allow the cake to cool for about 5 minutes after removing it from the oven.
• Use the handle of a wooden spoon or a similar tool to poke holes evenly across the cake, making sure the holes reach down to the bottom.

3. Add the Filling

• Pour the sweetened condensed milk evenly over the entire cake, ensuring it soaks into the holes.
• Repeat this step with the caramel sauce, spreading it evenly so it fills the holes and coats the surface.
• Let the cake cool completely to room temperature.

4. Add the Topping

• Once the cake has cooled, spread the thawed whipped topping evenly over the surface.

5. Toast the Coconut and Pecans

• Preheat a skillet over medium heat (or use an oven set to 350°F for toasting).
• Toast the shredded coconut until golden brown, stirring frequently to avoid burning (approximately 3-5 minutes).
• Toast the chopped pecans in a similar manner until fragrant, about 4-6 minutes.

6. Garnish the Cake

• Sprinkle the toasted coconut evenly over the whipped topping.
• Add the toasted pecans, spreading them evenly over the top.

7. Chill and Serve

• Cover the cake and refrigerate for at least 2 hours to allow the flavors to meld and the filling to set.
• Slice and serve chilled.

Serving Suggestions

Serve this cake as a show-stopping dessert for holidays, birthdays, or family gatherings. Pair it with a scoop of vanilla ice cream or a dollop of extra whipped topping for an indulgent treat. It also pairs wonderfully with a cup of coffee or a glass of milk.