German Chocolate Poke Cake

I make this German Chocolate Poke Cake when I want dessert that looks fancy but didn’t require me to summon the Cake Gods. It’s basically a soft chocolate sheet cake with deliberate holes poked in it (yes, on purpose), filled with gooey caramel-like goodness and topped with a coconut-pecan frosting that whispers “homemade” even if half the stuff came from a box. Try it because it’s comforting, crowd-pleasing, and the kind of dessert your neighbors will ask you to bring again—mostly so they can avoid making it themselves.

One time my husband thought “poke” meant “poke the cake” and took it as an invitation to prod the entire top like he was testing a mattress. The holes were more like battle scars. The kids, bless them, decided the frosting was a suitable medium for finger paintings. I stood there with a spatula, covered in coconut and mild despair, and thought, “At least it still tastes incredible.” Also, yes, I almost used olive oil instead of vegetable oil once. Spoiler: the cake still forgave me.

Time-Saving Hacks

– Use a boxed chocolate cake mix and follow the package directions. I’ll hear the gasps; we move on.
– Instant coconut-pecan pudding or a jarred topping can stand in for slow-cooked frosting in a pinch. Nobody needs to know.
– Poke holes with the handle of a wooden spoon—consistent, fast, and less likely to make your cake look like Swiss cheese.
– Bake in a disposable 9×13 pan if you’re trying to avoid washing dishes. Yes, it’s slightly tragic. No, I won’t judge you.
– Make the cake the night before. Chill it, then add the filling and topping so mornings aren’t a sugar-fueled scramble. I’ve done both; midnight frosting is fun but not efficient.

Serving Ideas

– Serve with a scoop of vanilla ice cream—because hot/cold combos are basically siren songs for dessert lovers.
– Sprinkle extra toasted pecans on top and act like you planned it. I never do, but it looks pro.
– Bring it to family dinners and whisper, “Oh, this old thing?” while silently judging everyone who didn’t bring dessert.
– Serve with coffee if you want people to linger; serve with wine if you need them to leave (kidding—kind of).
– Keep a stash of napkins nearby. Coconut + kids = tiny, crunchy crime scenes.

What to Serve It With

Vanilla ice cream or whipped cream, strong coffee, or a big glass of milk for honest indulgence. If the kids drove you nuts that day, add wine. If you’re trying to impress your in-laws, bring fresh fruit on the side and act like that was intentional.

✔Tips & Mistakes

– Don’t overpoke. The holes should catch the filling, not turn your cake into a pudding swamp.
– Let the cake cool slightly before pouring in the filling—warm is good, molten is a mess.
– If you use canned frosting, warm it slightly so it spreads without tugging at the cake.
– Toast your pecans for extra flavor. Burn them once and you’ll learn humility real fast.
– If you accidentally used the wrong oil (true story), call it an experiment and serve it anyway. People are kind where cake is involved.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. If you want to be boringly precise: cover it tightly with plastic wrap or keep it in an airtight container for up to 4 days. Freeze slices for up to a month if you enjoy future surprises.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Try:
– Chocolate cake → yellow cake for a lighter base.
– Coconut-pecan frosting → whipped cream + toasted coconut for less stickiness.
– Use dairy-free condensed milk and coconut flakes for a dairy-free-ish version that still gets compliments.

Frequently Asked Questions

German Chocolate Poke Cake

Deliciously rich German Chocolate Poke Cake filled with a creamy coconut topping.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 0.5 cups unsweetened cocoa powder
• ▢ 1 tbsp baking powder
• ▢ 0.5 tsp salt
• ▢ 1 cup milk
• ▢ 0.5 cup vegetable oil
• ▢ 2 large eggs
• ▢ 1 tsp vanilla extract
• ▢ 1 cup sweetened shredded coconut
• ▢ 0.5 cups chopped pecans

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
• In a large bowl, mix flour, sugar, cocoa, baking powder, and salt.
• Add milk, vegetable oil, eggs, and vanilla; stir until combined.
• Pour the batter into the prepared pan and bake for 30-35 minutes.
• Let the cake cool then poke holes across the top.
• Spread a mixture of coconut and chopped pecans over the cake.
• Allow to set before serving to enhance flavor.

Notes

For extra richness, serve with a dollop of whipped cream. Store leftovers in the refrigerator.