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Using a wooden spoon handle, poke holes all over the cake.
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Pour sweetened condensed milk evenly into holes.
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Drizzle caramel sauce over the top. Let soak and cool completely.
Step 3: Make Coconut-Pecan Topping
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In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened (10–12 minutes).
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Remove from heat and stir in coconut, pecans, and vanilla.
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Spread this topping evenly over the cooled cake.
Step 4: Chill & Finish
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Chill cake for at least 1 hour.
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Top with whipped topping, chocolate drizzle, and extra coconut or pecans if desired.
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Slice, serve, and enjoy!
Tips for Success
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Let the cake cool a bit before poking to avoid tearing.
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Chill before topping with whipped cream for clean layers.
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Use a piping bag or spoon for caramel to control pour.
Variations
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Use chocolate pudding instead of caramel for a fudgier twist.
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Add toasted coconut for deeper flavor.
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Layer with cream cheese frosting instead of whipped topping for richness.
Storage
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Store covered in the fridge up to 4–5 days.
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Best served cold or room temp.
What to Serve With
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Hot coffee or iced espresso
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Scoop of vanilla bean ice cream
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Fresh strawberries or raspberries
Nutrition Facts (Approx. per serving)
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Calories: ~520
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Carbs: 58 g
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Fat: 28 g
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Sugar: 45 g
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Protein: 5 g
FAQs
Q: Can I make this cake ahead of time?
Yes! It’s actually better after sitting overnight.
Q: Can I use homemade cake instead of box mix?
Absolutely — just use your favorite German chocolate cake recipe.
Q: Is it freezer-friendly?
Best not to freeze due to the texture of condensed milk and whipped topping.
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Conclusion
This German Chocolate Poke Cake is a chocolate lover’s dream with every slice soaked in caramel and layered with nutty coconut goodness. It’s the perfect mix of easy and indulgent — a guaranteed crowd-pleaser for your next get-together or just because!
