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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.
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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
Recipe FAQs
- → 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!
Ingredients
Steps
Combine the German Chocolate Cake Mix with water, oil, and eggs, following the package directions.
Place the batter in the oven and bake as directed on the cake mix box.
Once the cake is baked, poke small holes all over and carefully pour the sweetened condensed milk so it soaks in.
Spread caramel sauce evenly into the openings, letting it soak into the cake as well.
Carefully coat the top of the cake with Coconut Pecan Icing for an even layer.
Smooth the thawed Cool Whip over the icing layer.
Sprinkle toasted coconut and chopped pecans on top as a finishing touch.
Notes
- You can make this ahead, making it a great option for get-togethers.
- Simple to whip up but has an impressive look when served.
- It’s a delicious mix of caramel, pecans, coconut, and chocolate.
Required Equipment
- Preheated oven.
- Baking pan.
- Large mixing bowl.
- Plastic spatula.
- Skillet or small toaster for toasting coconut and nuts.
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
- Contains pecans (nuts).
- Contains dairy products.
Nutritional Information (Per Serving)
This data is for informational purposes only and doesn’t replace medical advice.
- Calories: ~
- Fat: ~
- Carbs: ~
- Protein: ~