German Chocolate Poke Cake Recipe

This moist and indulgent German Chocolate Poke Cake is everything you love about the classic dessert, taken to the next level. Rich chocolate cake is soaked with sweetened condensed milk, then topped with a coconut-pecan frosting and a fluffy chocolate whipped topping. Every bite is a luscious explosion of flavors and textures, making this the ultimate treat for special occasions—or just because!
Why You’ll Love This German Chocolate Poke Cake
- Ultimate Moistness: The sweetened condensed milk poured into the holes of the cake ensures every bite is decadently moist and flavorful.
- Layered Flavors: From the deep chocolate base to the nutty, caramel-like coconut-pecan topping, this cake delivers a harmonious blend of flavors.
- Crowd Pleaser: Perfect for gatherings, this cake looks impressive but is surprisingly easy to make.
- Customizable: Add extra toppings like shredded coconut, chocolate chips, or a drizzle of caramel for an even richer dessert!
How to Make It
Making this German Chocolate Poke Cake is all about layering flavors and textures. Start with a moist chocolate cake base, which you’ll enhance by poking holes and drenching it with rich, sweetened condensed milk.
As the cake absorbs this creamy goodness, you’ll prepare a homemade coconut-pecan frosting that adds a nutty, caramel-like layer of indulgence. Finish it off with a light, chocolatey whipped topping for contrast.
Every element builds on the last to create a showstopping dessert that’s surprisingly simple to assemble.

Make Ahead Method
Bake and Store the Cake Base: You can bake the chocolate cake up to two days in advance. Once it has cooled completely, cover it tightly with plastic wrap and keep it at room temperature. Don’t poke holes or add the sweetened condensed milk until you’re ready to assemble the cake.
Prepare the Coconut-Pecan Frosting: The frosting can be made up to two days in advance. After cooking, let it cool to room temperature, then store it in an airtight container in the refrigerator. Allow it to come to room temperature before spreading it over the cake for easier handling.
Whipped Topping Prep: If you’re using store-bought whipped topping, it’s ready to go when you are! For homemade whipped cream, whip it just before assembling the cake to maintain its airy texture. To save time, you can mix in the cocoa powder a few hours ahead and store it in the fridge.
Assemble in Steps: For a time-saving strategy, you can poke the holes in the cake and pour the sweetened condensed milk over it the night before serving. Refrigerate the soaked cake overnight, then layer on the frosting and whipped topping the next day.
Pro Tips
Perfect Hole-Poking Technique:
Use the handle of a wooden spoon or a thick straw to create uniform holes across the entire cake. Space them about an inch apart for even distribution of the condensed milk. Avoid making the holes too wide, as the cake may fall apart.
Chill Between Layers:
After pouring the sweetened condensed milk, refrigerate the cake for at least 30 minutes to let the milk fully absorb before adding the frosting. This ensures a clean separation of layers and prevents the frosting from sliding.
Toasting the Pecans:
Toasting the pecans enhances their flavor and adds a subtle crunch. Spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring once, until they’re golden and fragrant.
Homemade vs. Store-Bought:
While homemade whipped topping adds a luxurious touch, store-bought versions save time. To elevate store-bought whipped topping, fold in a teaspoon of vanilla extract or cocoa powder.

Let it Rest for the Best Flavor:
This cake tastes even better the next day, as the flavors meld together beautifully. Chill it overnight if possible, and add the whipped topping just before serving for the freshest presentation.
Toppings for Extra Flair:
Add a sprinkle of chocolate shavings, a drizzle of caramel sauce, or a dusting of cocoa powder on top of the whipped topping for a visually stunning finish.
By following these tips and strategies, you’ll create a German Chocolate Poke Cake that’s moist, flavorful, and guaranteed to impress! Let me know if you’d like me to expand further. 😊
Storage Options
- Refrigerator: Cover the cake tightly with plastic wrap or foil and store it in the fridge for up to 5 days.
- Freezer: Slice the cake into individual portions and freeze them in airtight containers for up to 3 months. Thaw in the refrigerator before serving.
Tools for This Recipe
- 9×13-inch baking dish
- Wooden spoon or straw for poking holes
- Medium saucepan for the frosting
- Offset spatula for spreading frosting and whipped topping
- Electric mixer for the whipped topping
FAQs
Q: Can I use a homemade chocolate cake instead of a boxed mix?
A: Absolutely! Use your favorite chocolate cake recipe as the base for an even more personalized touch.
Q: Can I substitute evaporated milk for the sweetened condensed milk?
A: No, sweetened condensed milk adds sweetness and moisture. Evaporated milk would not provide the same results.
Q: Is there a way to make this dessert nut-free?
A: Yes! Simply omit the pecans from the frosting or replace them with sunflower seeds or extra shredded coconut.

Variations and Substitutions
- Caramel Lover’s Version: Swap the sweetened condensed milk for caramel sauce.
- Extra Crunch: Add a layer of crushed toffee bits or chopped chocolate on top of the whipped topping.
- Dairy-Free Option: Use a dairy-free cake mix and substitute coconut cream for the whipped topping.
- Gluten-Free: Use a gluten-free chocolate cake mix to make this recipe gluten-friendly.
Enjoy every decadent bite of this crowd-pleasing dessert! Let me know how it turned out in the comments below.

German Chocolate Poke Cake Recipe
Ingredients
- 1 box chocolate cake mix plus ingredients listed on the box
- 1 can 14 oz sweetened condensed milk
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 1 cup granulated sugar
- ½ cup butter
- 3 egg yolks
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 2 cups whipped topping
- 2 tablespoons cocoa powder optional
Instructions
Prepare the Cake Base:
- Preheat your oven to 350°F (175°C) or as directed on the boxed cake mix. Grease a 9×13-inch baking dish and set it aside.
- Prepare the chocolate cake batter according to the package instructions, mixing in the required ingredients (eggs, water, oil, etc.).
- Pour the batter into the prepared dish and bake for the time specified on the box, usually about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 15-20 minutes in the pan.
Poke the Holes:
- Once the cake has cooled slightly, use the handle of a wooden spoon or a thick straw to poke holes all over the cake. Space the holes about 1 inch apart and make sure they’re deep enough for the condensed milk to penetrate but not all the way to the bottom.
Add the Sweetened Condensed Milk:
- Open the can of sweetened condensed milk and slowly pour it over the surface of the cake, making sure to fill each hole. Use a spatula to spread the milk evenly across the top. Refrigerate the cake for at least 30 minutes to allow the milk to soak in fully.
Prepare the Coconut-Pecan Frosting:
- In a medium saucepan, combine the granulated sugar, butter, egg yolks, and evaporated milk. Cook the mixture over medium heat, stirring constantly, for about 10 minutes or until thickened.
- Remove the pan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature.
Spread the Frosting:
- Once the cake has chilled and the frosting has cooled, spread the frosting evenly over the cake using an offset spatula. Ensure the frosting covers the surface completely.
Prepare the Whipped Topping:
- If using store-bought whipped topping, it’s ready to use as is. For homemade, whip 2 cups of heavy cream with 2 tablespoons of powdered sugar and 1 tablespoon of cocoa powder (optional) until soft peaks form.
Add the Whipped Topping:
- Spread the whipped topping over the frosting layer, smoothing it out with an offset spatula or the back of a spoon.
Chill and Serve:
- Cover the cake with plastic wrap or foil and refrigerate for at least 2 hours (or overnight) before serving. This helps the layers meld together and enhances the flavor.
- Slice into 12 pieces and serve chilled.