If you’ve ever been entranced by the blend of luscious chocolate, gooey caramel, and the nutty-sweet delight of coconut and pecans, then te Poke Cake with Coconut-Pecan Goodness is about to become your new crave-worthy obsession. This decadent German chocolate poke cake is outrageously moist, thanks to sweetened condensed milk that soaks right in, while a dreamy cream cheese frosting and that iconic toasted coconut-pecan topping transform every slice into a celebration. Whether you’re serving this for a holiday, a potluck, or just a Thursday that needs a little magic, the flavors and textures will win everyone over—leaving only happy forks and empty plates behind.
Ingredients You’ll Need
What makes this te Poke Cake with Coconut-Pecan Goodness so unforgettable is how simple the ingredient list is, yet how much each item elevates the final dessert. These basics combine into something rich, gorgeous, and, honestly, irresistible.
- German chocolate cake mix: Saves time on measuring, while still giving you that classic rich, chocolaty base.
- Eggs, oil, and water: The essential trio to bring the cake mix to tender, moist life.
- Sweetened condensed milk: Poured over the warm cake, it soaks in and creates extra fudgy, decadent bites.
- Caramel topping: Swirled on top of the poked cake for a gorgeous golden richness.
- Cream cheese: Softened and blended into the frosting for a creamy, tangy layer that balances the sweetness.
- Powdered sugar: Adds just the right amount of silkiness and sweetness to the frosting.
- Vanilla extract: Rounds out the flavors and adds warmth to the frosting.
- Whipped topping (like Cool Whip): Makes the frosting impossibly light and airy.
- Shredded sweetened coconut: Toasted until golden for the quintessential tropical nutty-sweet crunch.
- Chopped pecans: Toasted alongside the coconut for that buttery, crunchy bite in every forkful.
- Extra caramel and chocolate drizzle (optional): For presentation flair and bonus gooey decadence.
How to Make te Poke Cake with Coconut-Pecan Goodness
Step 1: Bake the Chocolate Cake
Begin by preheating your oven to 350°F (175°C). Prepare the German chocolate cake mix according to the package directions, mixing in the eggs, oil, and water. Pour the batter into a greased 9×13-inch pan and bake until a toothpick comes out clean, usually about 30 minutes. This creates the rich base for your te Poke Cake with Coconut-Pecan Goodness.
Step 2: Poke and Soak
With the cake still deliciously warm from the oven, grab the handle of a wooden spoon and poke holes all over the surface (space them every inch or so). This step ensures all the upcoming goodness distributes throughout the cake. Slowly pour the sweetened condensed milk into the holes, letting it sink deep into the cake, followed by an even layer of caramel topping. This duo is the secret to those moist, fudgy bites.
Step 3: Let the Cake Cool
Allow the cake to cool completely before anything else touches it. This is the perfect time to step back and toast your coconut and pecans. As the cake cools, the flavors begin to meld together, getting ready for that creamy topping.
Step 4: Whip Up the Frosting
In a medium bowl, blend together the softened cream cheese, powdered sugar, and vanilla extract until silky smooth. Gently fold in the whipped topping for a light, cloudlike texture. Spread this luscious frosting evenly across the chilled cake, making sure every inch is covered.
Step 5: Add the Coconut-Pecan Topping
Sprinkle your toasted coconut and pecans generously over the frosted cake. For that final bakery-worthy finish, drizzle on extra caramel and even a bit of chocolate if you’re feeling extra fancy. Pop the cake in the fridge for at least one hour before serving; this is when the real te Poke Cake with Coconut-Pecan Goodness magic happens.
How to Serve te Poke Cake with Coconut-Pecan Goodness
Garnishes
Serve each slice with a flourish by adding a light shower of extra toasted coconut or a tiny sprinkle of chopped pecans on top. If you want to elevate it further, try a big fat drizzle of caramel AND chocolate right at the table. Even a dollop of whipped cream or a few chocolate curls can make every bite memorable.
Side Dishes
This cake is indulgent, so pair it with something light and fresh. A platter of sliced fresh strawberries or raspberries is a perfect way to balance the richness of te Poke Cake with Coconut-Pecan Goodness. Or offer mugs of hot coffee or vanilla bean ice cream for an old-school diner vibe.
Creative Ways to Present
Want to show off your creation? Cut the cake into elegant squares, serve them in cupcake liners for easy party snacks, or layer cubes of cake, whipped topping, and fruit in parfait glasses. For birthdays or special events, spell out a message with pecans or write names in caramel for a personalized touch on every slice.
Make Ahead and Storage
Storing Leftovers
Leftover te Poke Cake with Coconut-Pecan Goodness (if you somehow have any!) keeps beautifully in the fridge. Cover tightly with plastic wrap or place in an airtight container, and it will stay moist and delicious for up to four days. Those flavors just keep getting better!
Freezing
You can freeze the unfrosted and un-topped cake for up to two months. When ready to serve, thaw in the refrigerator, then add the cream cheese frosting and coconut-pecan topping fresh for best texture. While the fully assembled cake can be frozen, the topping may lose its crispness so fresh assembly is ideal.
Reheating
This cake is best served chilled or at room temperature. If you do want to take the chill off quickly, set a slice out of the fridge for 20 minutes before serving, but avoid microwaving as it might melt the frosting and topping.
FAQs
Can I use homemade cake instead of a boxed mix?
Absolutely! If you have a beloved scratch German chocolate cake recipe, swap it in—the rest of the te Poke Cake with Coconut-Pecan Goodness method stays exactly the same.
How do I toast coconut and pecans?
Spread the coconut and pecans on a baking sheet in a single layer and bake at 350°F for 5–7 minutes, watching closely and stirring once or twice. They go from golden to burnt fast, so keep an eye out for toasty perfection!
Can I make te Poke Cake with Coconut-Pecan Goodness ahead of time?
Yes! This cake actually gets even better as it sits, which makes it a perfect make-ahead dessert. Just assemble completely and chill overnight, adding any fresh garnishes right before serving.
Is there a nut-free option for this recipe?
Totally. Simply omit the pecans and double up on toasted coconut, or try adding toasted sunflower seeds or pumpkin seeds for a bit of crunch minus the nuts.
Can I use homemade whipped cream instead of Cool Whip?
You sure can! Whip very cold heavy cream with a little powdered sugar and vanilla until stiff peaks form, and fold it gently into the frosting just like you would the store-bought kind. It’s fresh, fluffy te Poke Cake with Coconut-Pecan Goodness indulgence at its best.
Final Thoughts
Whether you’re a lifelong German chocolate cake lover or brand new to the world of poke cakes, te Poke Cake with Coconut-Pecan Goodness is a sweet adventure worth every bite. It’s a true crowd-pleaser that turns any gathering into a celebration, and I can’t wait for you to share the joy—and maybe the recipe, too!—with your favorite people.