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To make a German chocolate poke cake, you need to follow a few simple steps. First, gather all your ingredients. You will need a box of German chocolate cake mix, water, vegetable oil, eggs, sweetened condensed milk, shredded coconut, chopped pecans, chocolate frosting, and whipped cream.

German Chocolate Poke Cake

Indulge in a dessert that will steal the spotlight at your next gathering! This German chocolate poke cake blends rich chocolate cake with a creamy coconut and pecan topping for a truly irresistible treat. Perfect for bakers of all levels, this easy recipe includes handy tips, variations, and essential steps to avoid common mistakes. Click through to explore this delectable German chocolate poke cake recipe and impress your loved ones with your baking skills!
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Ingredients
  

1 box German chocolate cake mix

1 cup water

1/2 cup vegetable oil

3 large eggs

1 can (14 oz) sweetened condensed milk

1 cup shredded coconut

1/2 cup chopped pecans (or walnuts)

1 cup chocolate frosting (store-bought or homemade)

Whipped cream (for topping)

Extra coconut and pecans for garnish

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

    In a large mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes until well blended.

      Pour the cake batter into the prepared baking pan and bake according to package directions, usually about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

        Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes.

          Using the handle of a wooden spoon or a skewer, poke holes all over the cake, about every 1 inch apart.

            In a small saucepan, combine the sweetened condensed milk, shredded coconut, and chopped pecans. Stir over low heat until warm and slightly thickened, about 3-5 minutes.

              Pour the warm coconut-pecan mixture over the poked holes in the cake, making sure it seeps into all the openings. Allow the cake to cool completely.

                After cooling, spread the chocolate frosting evenly over the top of the cake.

                  Top with a generous layer of whipped cream and garnish with extra coconut and chopped pecans.

                    Refrigerate the cake for at least 30 minutes before serving to enhance the flavors.

                      Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12-15

                        - Presentation Tips: Cut the cake into squares and serve it with a dollop of whipped cream and a sprinkle of coconut and pecans on top for an elegant finish. Enjoy your slice of this delicious treat!