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Caramel Coconut Choc Cake

Featured in Sweet Treats to Satisfy Any Craving.

This rich, chocolate dessert gets a flavor boost from a caramel soak, then topped with a coconut-pecan frosting. Perfect for any celebration or casual sweet tooth cravings.

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Barbara Chef
Updated on Fri, 11 Apr 2025 01:36:34 GMT
Up-close view of cake slice with layers of chocolate, gooey caramel, and coconut topping. Pin it
Up-close view of cake slice with layers of chocolate, gooey caramel, and coconut topping. | cookwithcarla.com

Irresistible German Chocolate Poke Cake

Baking this treat with my grandmother always brings back wonderful memories. Those hidden pockets of caramel tucked inside each bite complement the deep chocolate flavor and sticky coconut pecan topping perfectly. I always smile watching guests' eyes widen when they find the surprise caramel inside. There's a fascinating backstory dating to 1852 when Samuel German developed a unique dark chocolate for Baker's company. His creation eventually became the foundation for what we call German Chocolate Cake, which gained popularity after appearing in a Dallas newspaper during 1957. My poke cake twist makes everything even richer by letting sweet condensed milk and caramel soak throughout the cake. Finish it with coconut pecan frosting and a layer of Cool Whip for a truly magical dessert experience.

What Makes This Cake Special

I've saved countless family events and get-togethers with this cake. It looks fancy but doesn't need much effort to make. Everyone goes crazy for the mix of chocolate, coconut and pecans, and they can't get enough of those caramel pockets in every slice. You can also prep it the day before, which is super handy when you're running around getting ready for guests.

A delicious chocolate brownie showcasing glossy caramel topping and scattered dark chocolate morsels in close detail. Pin it
A delicious chocolate brownie showcasing glossy caramel topping and scattered dark chocolate morsels in close detail. | cookwithcarla.com

What You'll Need

  • German Chocolate Cake Mix: 1 box plus the eggs, oil, water listed on package
  • Sweetened Condensed Milk: 1 can (14 oz) for extra juiciness
  • Caramel Topping: 1 jar (12 oz) creates that amazing flavor kick
  • Coconut Pecan Frosting: 1 container (16 oz) from the store for convenience
  • Cool Whip: 1 container (8 oz) defrosted in refrigerator
  • Shredded Coconut: 1/2 cup sweetened and lightly toasted
  • Pecans: 1/2 cup toasted and chopped for added crunch

Frequently Asked Questions

→ What’s the reason for poking the cake?

Poking holes lets the caramel and milk soak right into the cake, keeping it super moist with every bite full of flavor.

→ Can I prep this dessert ahead?

Totally! You can make it a day or two before. Just keep it wrapped and chilled in the fridge. It actually tastes better over time.

→ What’s the easiest way to toast coconut and pecans?

Spread them out on a sheet and pop it in a 350°F oven for 5–7 minutes. Give it a quick stir halfway through and watch closely to avoid burning.

→ Can you freeze it?

You can freeze the base chocolate cake, but skip on freezing once topped. The whipped topping doesn’t hold up well when thawed.

→ What if I don’t have German chocolate cake mix?

No worries—use regular chocolate mix! The German version is just a little sweeter and lighter on chocolate flavor.

Caramel Coconut Choc Cake

Moist chocolate cake drenched in caramel goodness, crowned with pecan-coconut frosting and a dreamy whipped topping. Perfect for indulging!

Prep Time
15 Minutes
Cook Time
35 Minutes
Total Time
50 Minutes

Category: Desserts

Difficulty: Intermediate

Cuisine: German

Yield: 1 cake

Dietary: Vegetarian

Ingredients

01 1 box of German Chocolate Cake Mix and the listed extras like oil, eggs, and water.
02 1 can (14 oz) of sweetened condensed milk.
03 1 jar (12 oz) of caramel sauce.
04 1 tub (16 oz) of Coconut Pecan Icing.
05 1 container (8 oz) of thawed Cool Whip.
06 1/2 cup of toasted sweetened shredded coconut.
07 1/2 cup of pecans, chopped and toasted for added texture.

Instructions

Step 01

Combine the German Chocolate Cake Mix with water, oil, and eggs, following the package directions.

Step 02

Place the batter in the oven and bake as directed on the cake mix box.

Step 03

Once the cake is baked, poke small holes all over and carefully pour the sweetened condensed milk so it soaks in.

Step 04

Spread caramel sauce evenly into the openings, letting it soak into the cake as well.

Step 05

Carefully coat the top of the cake with Coconut Pecan Icing for an even layer.

Step 06

Smooth the thawed Cool Whip over the icing layer.

Step 07

Sprinkle toasted coconut and chopped pecans on top as a finishing touch.

Notes

  1. You can make this ahead, making it a great option for get-togethers.
  2. Simple to whip up but has an impressive look when served.
  3. It’s a delicious mix of caramel, pecans, coconut, and chocolate.

Tools You'll Need

  • Preheated oven.
  • Baking pan.
  • Large mixing bowl.
  • Plastic spatula.
  • Skillet or small toaster for toasting coconut and nuts.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains pecans (nuts).
  • Contains dairy products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~