German Chocolate Poke Cake
This German Chocolate Poke Cake is a supremely moist chocolate cake loaded with sweetened condensed milk filling, classic coconut-pecan frosting, and a fluffy Cool Whip topping. It comes together easily using a boxed cake mix and gets better the longer it chills in the refrigerator.
Equipment
- 9x13-inch baking pan
- Large mixing bowl
- Wooden spoon
- Rubber spatula
- Electric hand mixer
Ingredients
Cake
- 1 box German chocolate cake mix plus ingredients listed on box (eggs, oil, water)
- 3 large eggs
- 0.5 cup vegetable oil
- 1 cup water
Filling
- 14 oz sweetened condensed milk one standard can
- 3.4 oz instant chocolate pudding mix optional, for extra richness
- 0.5 cup whole milk only needed if using pudding mix
Topping
- 15 oz coconut-pecan frosting one can, store-bought or homemade
- 8 oz Cool Whip thawed
- 0.5 cup shredded sweetened coconut toasted
- 0.5 cup pecans roughly chopped and toasted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with nonstick spray or butter.
- Prepare the German chocolate cake mix according to package directions, combining the mix with eggs, oil, and water in a large bowl. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
- Pour the batter into the prepared pan and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake.
- While the cake is still warm (about 10 minutes out of the oven), use the handle of a wooden spoon to poke holes evenly across the entire surface, spacing them about 1 inch apart and going about three-quarters of the way through the cake.
- If using the pudding option, whisk the instant chocolate pudding mix with the milk until smooth and slightly thickened, about 2 minutes. Stir in the sweetened condensed milk. If skipping the pudding, simply pour the condensed milk on its own. Slowly pour the filling mixture over the warm cake, working it gently into the holes with a spatula.
- Microwave the coconut-pecan frosting for 20 to 30 seconds until it is loose and easy to spread. Spoon it evenly over the top of the cake, spreading it all the way to the edges.
- Cover the pan with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. This chilling time is essential for the filling to fully absorb into the cake.
- Just before serving, spread the thawed Cool Whip evenly over the chilled cake. Sprinkle with toasted shredded coconut and chopped toasted pecans. Slice into squares and serve cold or at room temperature.
Notes
For the deepest flavor, make this cake the day before serving and refrigerate overnight. Always poke holes while the cake is still warm for the best absorption. Toast the coconut and pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring constantly, to bring out their natural oils and add a deeper flavor to the topping. Leftovers keep covered in the refrigerator for up to 4 days. Individual slices (without Cool Whip) can be frozen for up to 2 months.