German Chocolate Poke Cake Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder until evenly combined.
- Combine Wet Ingredients: In another bowl, whisk the milk, vegetable oil, eggs, and vanilla extract until smooth and well blended.
- 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.
- 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.
- Prepare the Filling: While the cake cools, mix together the shredded coconut, chopped pecans, and sweetened condensed milk in a bowl until combined well.
- 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.
- Add the Filling: Spoon the coconut pecan mixture evenly over the cake, pressing it gently so it seeps into the holes.
- Frost the Cake: Spread the chocolate frosting evenly over the top, covering the filling and edges for a luscious finish.
- 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
Find it online: https://kitchenbynora.com/german-chocolate-poke-cake-recipe/
