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The german chocolate poke cake recipe shines because of its simple, yet rich ingredients. You start with a box of German chocolate cake mix. This mix makes it easy to achieve that unique chocolate flavor. The best german chocolate poke cake uses just a few other key items. You will need water, vegetable oil, and eggs to bring the cake mix to life.

German Chocolate Poke Cake

Get ready to satisfy your sweet tooth with this delightful and easy German Chocolate Poke Cake! This recipe features a rich chocolate flavor infused with sweetened condensed milk for an irresistibly creamy treat. Perfect for any occasion, you'll love the simple ingredients and fun variations to try. Don't miss out on making this scrumptious dessert that everyone will love. Click through to explore the full recipe and bring this delicious cake to your table!
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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 semi-sweet chocolate chips

1 cup flaked coconut

1 cup chopped walnuts (or pecans)

1/2 cup heavy cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

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. Mix well until smooth, about 2 minutes on medium speed.

      Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

        Once baked, remove the cake from the oven and allow it to cool for about 10 minutes.

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

            In a separate bowl, whisk together the sweetened condensed milk and 1/2 cup of heavy cream until well combined. Pour this mixture evenly over the poked cake, ensuring it seeps into the holes.

              Allow the cake to cool completely at room temperature for at least an hour.

                Meanwhile, in a small saucepan over medium heat, combine the chocolate chips, remaining 1/2 cup of heavy cream, and vanilla extract. Stir until melted and smooth.

                  Once the cake is cool, spread the melted chocolate mixture evenly across the top.

                    In the same saucepan, over low heat, toast the flaked coconut and chopped walnuts (or pecans) for about 3-5 minutes until golden brown, stirring frequently.

                      Sprinkle the toasted coconut and walnuts evenly over the chocolate-covered cake.

                        Refrigerate the cake for at least 2 hours (or overnight) to let the flavors meld together.

                          Prep Time: 20 minutes | Total Time: 3 hours | Servings: 12

                            - Presentation Tips: Slice the cake into squares, and serve with a dollop of whipped cream and a sprinkle of extra toasted coconut or walnuts on top for added flair.