Moist Chocolate Poke Cake with Coconut Pecan Topping – 5-Star Dessert

Imagine sinking your fork into the most decadent chocolate cake you’ve ever tasted – so moist it practically melts in your mouth, with pools of sweetened condensed milk seeping into every bite. Then comes that irresistible crunch of toasted coconut and pecans on top. This poke cake is my go-to dessert whenever I need something guaranteed to disappear fast at potlucks or family gatherings.

I discovered this recipe years ago during a hectic holiday season when I needed a last-minute dessert that looked impressive but didn’t require hours in the kitchen. My aunt brought this chocolate poke cake topped with coconut and pecan Topping to Thanksgiving dinner, and watching it vanish within minutes told me everything I needed to know. Now it’s my secret weapon whenever I want to impress guests without stress.

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Why You’ll Love This Moist Chocolate Poke Cake with Coconut Pecan Topping

This cake checks all the boxes:

• Impossibly moist texture – The poke method lets sweetened condensed milk soak deep into the cake
• Easy enough for beginners – Starts with a simple box mix but tastes homemade
• Crowd-pleasing flavors – Chocolate + coconut + pecans = pure magic
• Minimal effort, maximum wow – Looks like you spent hours when it really comes together in minutes
• Customizable – Swap caramel for chocolate sauce or use different nuts based on what you have

The best part? Even if you’re not an experienced baker, this cake turns out perfect every single time. It’s foolproof deliciousness!

Ingredients for Moist Chocolate Poke Cake with Coconut Pecan Topping

Here’s everything you’ll need to make this dreamy dessert:

• 1 box (15.25 oz) chocolate cake mix – I always use devil’s food for extra richness
• 1 can (14 oz) sweetened condensed milk – not evaporated milk!
• 1 jar (12 oz) caramel or chocolate sauce – I’m team caramel but use what you love
• 1 cup shredded coconut – sweetened or unsweetened both work
• 1 cup chopped pecans – toast them for extra flavor if you’re feeling fancy
• 1 cup whipped topping (optional) – perfect for that extra creamy finish

Ingredient Notes & Substitutions

No sweetened condensed milk? Try making your own by simmering 1 cup milk powder, ¾ cup sugar, and ½ cup hot water until thickened. For nut allergies, skip the pecans or use toasted sunflower seeds instead. The caramel sauce can swap for chocolate, butterscotch, or even dulce de leche – whatever makes your taste buds happy! If you’re out of boxed mix, my from-scratch chocolate cake works beautifully too (just ask in the comments!).

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How to Make Moist Chocolate Poke Cake with Coconut Pecan Topping

Trust me, this cake is easier than it looks! The magic happens in three simple steps that transform a basic box mix into something extraordinary. Just follow along – I’ll walk you through each part so you end up with the most luscious, moist poke cake ever.

Step 1: Prepare & Bake the Chocolate Cake

First, preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Mix the chocolate cake batter according to the box directions – I like to add an extra teaspoon of vanilla for depth. Pour it into your prepared pan and bake for about 30 minutes, until a toothpick comes out clean. The smell will drive you crazy!

Step 2: Poke Holes & Add Toppings

Here’s where the poke magic happens! Let the cake cool for just 5 minutes (still warm but not piping hot). Grab a fork and poke holes all over – about 1 inch apart. Now slowly pour the sweetened condensed milk over top, followed by your caramel or chocolate sauce. Watch as it disappears into those holes – this is what makes the cake SO moist!

Step 3: Finish with Coconut & Pecans

While the cake is still warm, sprinkle on that glorious coconut and pecan combo. The warmth helps them stick. If you’re using whipped topping, wait until the cake cools completely before adding it. Let the cake sit for at least an hour before serving – I know it’s hard to wait, but this lets all those flavors meld perfectly!

Tips for the Perfect Moist Chocolate Poke Cake with Coconut Pecan Topping

Here are my tried-and-true secrets for poke cake perfection:

• Poke while warm – The cake absorbs toppings best when it’s just out of the oven (but not scalding hot!)
• Go deep with holes – Press the fork about ¾ of the way down so the goodness soaks through every layer
• Toast your coconut – Just 5 minutes in a dry pan makes the flavor pop
• Chill for clean slices – Refrigerate an hour before cutting for neat squares that hold their shape
• Customize the drizzle – Swirl both caramel AND chocolate sauce if you can’t decide!

Store leftovers covered in the fridge – if there are any!

Serving & Storing Moist Chocolate Poke Cake with Coconut Pecan Topping

This cake is fantastic both ways – slightly chilled from the fridge or at room temperature when you want those flavors to really shine. I usually serve it straight from the refrigerator because I love how the cool, creamy texture contrasts with the rich chocolate. But if you prefer softer cake, let it sit out for 20 minutes before serving.

For storage, simply cover the pan tightly with plastic wrap or transfer slices to an airtight container. It keeps beautifully in the fridge for up to 5 days (though ours never lasts that long!). The flavors actually get better on day two as everything continues to meld. You can also freeze individual slices wrapped in plastic and foil for up to 3 months – perfect for when you need a quick dessert fix!

Nutritional Information for Moist Chocolate Poke Cake with Coconut Pecan Topping

Let’s be real – we don’t make poke cakes because they’re health food! But if you’re curious about what’s in each delicious slice, here’s the breakdown (based on 12 servings):

• Calories: 320 per serving
• Total Fat: 12g (4g saturated)
• Cholesterol: 15mg
• Sodium: 280mg
• Total Carbohydrates: 48g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 4g

Keep in mind these numbers can vary depending on the specific brands you use and how generous you are with those toppings. If you’re watching sugar, you might try reducing the caramel sauce or using unsweetened coconut. But honestly? Some things are worth savoring in all their indulgent glory – and this cake is definitely one of them!

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