Pin
Irresistible German Chocolate Poke Cake
Baking with my grandma always brings back the warmest memories, especially this cake. There's something magical about the way the deep chocolate mingles with that sticky coconut pecan topping - it just makes everything feel right. I always watch folks' eyes widen when they bite into those hidden pockets of caramel inside each piece. The backstory's pretty interesting - it all began in 1852 when Samuel German developed a special dark chocolate for Baker's. His chocolate later became the centerpiece of what we call German Chocolate Cake, which really caught on after a Dallas paper printed the recipe in 1957. My twist makes everything even more decadent by pouring in sweet condensed milk and caramel that sinks right through the cake. Finish it with coconut pecan frosting and Cool Whip, and you've got yourself a slice of heaven.
What Makes This Cake Special
I can't count how many times this cake has turned my get-togethers into hits. Anyone can throw it together, but when you bring it out, everyone thinks you've been slaving away for hours. The mix of chocolate, coconut and pecans gets people talking, and those caramel pockets make every mouthful something to savor. And you can make it the day before - that's a lifesaver when you've got company coming.
Pin
Ingredients You'll Need
- German Chocolate Cake Mix: 1 box plus the eggs, oil, and water listed on package
- Sweetened Condensed Milk: 1 can (14 oz) for that extra juicy texture
- Caramel Topping: 1 jar (12 oz) this gives it that wow factor
- Coconut Pecan Frosting: 1 container (16 oz) grab it ready-made to cut corners
- Cool Whip: 1 container (8 oz) don't forget to defrost in your fridge
- Shredded Coconut: 1/2 cup get the sweetened kind and toast it
- Pecans: 1/2 cup toast them after chopping for extra snap
Common Recipe Questions
- → Why put holes in the cake?
The holes help the caramel and milk soak deeply into the cake so every bite is full of flavor and moisture.
- → Can I prep this cake early?
For sure! Make it up to two days beforehand and keep it chilled. Letting it sit even enhances the taste.
- → How do I toast the pecans and coconut?
Place them on a cookie sheet, toss them in a 350°F oven, and bake for about 5 minutes, stirring halfway through, until nicely golden. Keep an eye on them!
- → Is this cake freezable?
You can freeze the plain cake, but once the toppings are added, freezing may alter the texture of the whipped layers.
- → What’s a substitute for German cake mix?
Use regular chocolate cake mix if needed. German chocolate mix has a slightly sweeter, less intense chocolate flavor, so no big worry.