German Chocolate Poke Cake Recipe

Introduction

German Chocolate Poke Cake is a moist, rich dessert that combines chocolate cake with a luscious coconut-pecan filling. This easy-to-make poke cake offers a delightful twist on the classic German chocolate cake, perfect for family gatherings or special occasions.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup whole milk
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1 cup sweetened condensed milk
• 1 cup chocolate frosting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder until well combined.
3. Step 3: Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until smooth.
4. Step 4: Carefully stir in the boiling water. The batter will be thin, which is normal.
5. Step 5: Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Step 6: Immediately after removing the cake from the oven, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the warm cake.
7. Step 7: Combine the sweetened condensed milk, shredded coconut, and chopped pecans in a bowl. Spread this mixture evenly over the cake, pressing gently so it seeps into the holes.
8. Step 8: Let the cake cool completely. Once cooled, spread the chocolate frosting evenly over the top before serving.

Tips & Variations

• For extra moisture, warm the sweetened condensed milk mixture before spreading it on the cake.
• Substitute pecans with walnuts if preferred or omit nuts entirely for a nut-free version.
• Use homemade chocolate frosting or your favorite store-bought brand for convenience.

Storage

Store the cake covered in the refrigerator for up to 4 days to maintain freshness. Before serving, allow the cake to come to room temperature for the best texture. Leftovers can be reheated slightly in the microwave for a warm, gooey treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose blend that measures cup-for-cup, but be sure the blend contains xanthan gum for proper texture.

Is it necessary to poke holes in the cake?

Poking holes allows the coconut-pecan mixture to soak into the cake, making it moist and flavorful. Skipping this step may result in a drier dessert.

German Chocolate Poke Cake Recipe

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★★★★★

4.4 from 282 reviews

Delight in this rich and moist German Chocolate Poke Cake that combines classic chocolate cake with a luscious coconut pecan filling and creamy chocolate frosting. The cake is baked to perfection, then poked with holes to soak up a sweet, gooey coconut pecan mixture making each bite irresistibly flavorful and tender.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsweetened cocoa powder

Wet Ingredients

• 1 cup whole milk
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

Filling

• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1 cup sweetened condensed milk

Frosting

• 1 cup chocolate frosting

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake does not stick.
2. Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder until evenly combined.
3. Combine Wet Ingredients: In another bowl, whisk the milk, vegetable oil, eggs, and vanilla extract until smooth and well blended.
4. Make the Batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly stir in the boiling water to the batter – it will be thin, but this ensures a moist cake.
5. Bake the Cake: Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
6. Prepare the Filling: While the cake cools, mix together the shredded coconut, chopped pecans, and sweetened condensed milk in a bowl until combined well.
7. Make the Poke Holes: Using the handle of a wooden spoon or a skewer, poke holes all over the top of the cooled cake at 1-2 inch intervals.
8. Add the Filling: Spoon the coconut pecan mixture evenly over the cake, pressing it gently so it seeps into the holes.
9. Frost the Cake: Spread the chocolate frosting evenly over the top, covering the filling and edges for a luscious finish.
10. Chill and Serve: Refrigerate the cake for at least an hour before slicing to allow the flavors to meld and the filling to set. Serve chilled or at room temperature for best taste.

Notes

• Allow the cake to cool completely before poking holes to prevent it from crumbling.
• You can substitute pecans with walnuts if preferred.
• For a more intense coconut flavor, lightly toast the shredded coconut before mixing.
• Store covered in the refrigerator for up to 3 days.
• If you want a dairy-free version, use coconut milk instead of whole milk and a dairy-free frosting.

Keywords: German Chocolate Cake, Poke Cake, Coconut Pecan Cake, Chocolate Dessert, Moist Cake