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Decadent German Chocolate Poke Cake

A moist and rich cake filled with chocolate syrup, topped with fluffy whipped cream, coconut, and pecans, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, German
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box German chocolate cake mix
  • 1 cup water
  • 1/2 cup vegetable oil Can substitute with applesauce for a lighter option.
  • 3 large eggs
For the filling
  • 1 cup sweetened condensed milk
  • 1 cup chocolate syrup
For the toppings
  • 1 cup whipped topping
  • 1 cup shredded coconut
  • 1 cup chopped pecans Can substitute with walnuts.

Method
 

Preparation
  1. In a mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Blend using a hand mixer or stand mixer until you have a smooth batter.
  2. Pour the batter into a greased 9×13-inch baking dish. Bake in a preheated oven at 350°F (175°C) for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Once baked, remove the cake from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon, poke holes throughout the cake, evenly spaced and about an inch apart.
Filling and Topping
  1. In a separate bowl, mix the sweetened condensed milk and chocolate syrup together. Pour this mixture over the cake allowing it to seep into the holes.
  2. Allow the cake to cool completely, optionally placing it in the refrigerator to speed up the process.
  3. Spread the whipped topping evenly over the cake. Top with shredded coconut and chopped pecans.
Serving
  1. Cut into squares and serve during your next family gathering!

Notes

To keep your cake fresh, store it covered in the refrigerator for up to 4-5 days. For freezing, wrap slices in plastic wrap and aluminum foil for up to three months. To reheat, let it come to room temperature and warm slightly in the microwave.