German Chocolate Poke Cake: The Perfect Winter Dessert
Growing up, my grandmother’s kitchen was always a place of magic, especially during the colder months. While Nonna specialized in Italian pastries, every so often she’d surprise us with American classics she picked up from her neighbors, one of which was the irresistible German Chocolate Poke Cake. I remember the scent of toasted coconut and melted chocolate wafting through the house as we gathered around the table, the snow gently falling outside. Today, I’m bringing you a modern, poke cake twist on this beloved American dessert – rich, decadent, and absolutely perfect for winter gatherings.
Why You’ll Love This German Chocolate Poke Cake
- Perfect for winter holidays and cozy nights in
- Decadently moist with gooey chocolate and coconut filling
- Easy to make, yet impressive enough for guests
- A nostalgic dessert that blends tradition with modern flair
Ingredients
the Cake:
- 1 box (15.25 oz) German chocolate cake mix
- 1 cup buttermilk (for extra moisture)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce (homemade or store-bought)
- 1 cup semi-sweet chocolate chips
the Frosting:
- 1/2 cup unsalted butter
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Optional Toppings:
- Extra caramel drizzle
- Chocolate shavings
- Toasted coconut flakes
Step-by-Step Instructions
Prepare the Cake
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the cake mix, buttermilk, vegetable oil, eggs, and vanilla. Beat on medium speed for about 2 minutes, until smooth.
- Pour the batter into the prepared dish and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool for 10 minutes.
Poke and Fill
- Using the handle of a wooden spoon, poke holes evenly across the surface of the warm cake.
- Pour the sweetened condensed milk over the entire cake, allowing it to soak into the holes.
- Next, drizzle the caramel sauce, followed by a sprinkle of semi-sweet chocolate chips. Let them melt slightly into the cake.
Make the Coconut-Pecan Frosting
- In a saucepan over medium heat, melt the butter.
- Add evaporated milk, sugar, and beaten egg yolks. Stir constantly for about 10-12 minutes, until thickened and golden.
- Remove from heat and stir in vanilla, coconut, and pecans.
Frost and Chill
- Spread the coconut-pecan frosting generously over the cooled and filled cake.
- Cover and refrigerate for at least 2 hours before serving, allowing all those gooey flavors to marry together.
Serve and Enjoy
- Drizzle extra caramel and sprinkle toasted coconut on top if desired.
- Slice and serve cold or at room temperature for maximum indulgence.
Chef Sarah’s Tips for Success
Buttermilk Boost: Swap water for buttermilk in the cake mix to create an ultra-moist crumb.
- Chill Time: Don’t skip the chilling! It helps the cake firm up and enhances the poke cake texture.
- Customize the Toppings: Add a handful of mini chocolate chips or swap pecans for walnuts depending on your crowd.
Why This Cake is the Ultimate Winter Treat
The German Chocolate Poke Cake is a fusion of textures and flavors—soft cake, creamy filling, and a nutty, chewy frosting. Perfect for winter, this dessert is comforting, festive, and hearty enough to stand up to the chill of the season. Serve it after a hearty stew or alongside a mug of hot cocoa, and you’ve got the makings of a perfect snow day.