German Chocolate Poke Cake Recipe

Introduction

German Chocolate Poke Cake is a rich, moist chocolate cake with a gooey coconut-pecan filling that seeps into every bite. Topped with luscious chocolate frosting, this dessert is a delightful twist on the classic poke cake that’s perfect for any occasion.

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 to prepare for the cake batter.
2. Step 2: In a large mixing 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 the batter is smooth and fully combined.
4. Step 4: Stir in the boiling water carefully until the batter is thin and glossy. Pour the batter evenly into the prepared pan.
5. Step 5: Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes.
6. Step 6: Using the handle of a wooden spoon, poke holes all over the surface of the cake.
7. Step 7: In a small bowl, mix together the sweetened condensed milk, shredded coconut, and chopped pecans. Pour this mixture evenly over the cake, ensuring it seeps into all the holes.
8. Step 8: Let the cake cool completely. Once cooled, spread the chocolate frosting smoothly over the top.
9. Step 9: Serve the cake at room temperature or chilled for a refreshing treat.

Tips & Variations

• For a nut-free version, omit the pecans and add extra shredded coconut instead.
• Use dark chocolate frosting for a richer flavor contrast.
• Chill the cake before serving to help the poke filling set and enhance the flavors.
• Try adding a teaspoon of espresso powder to the batter to deepen the chocolate taste.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture and flavor. Leftover cake can also be frozen in an airtight container for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

A 9×13-inch pan works best for this recipe, but if you use a different size, adjust the baking time accordingly. A smaller pan will require a longer bake time, while a larger pan will bake faster.

How do I make homemade chocolate frosting?

To make a simple chocolate frosting, beat together ½ cup softened butter, 2/3 cup unsweetened cocoa powder, 3 cups powdered sugar, 1/3 cup milk, and 1 teaspoon vanilla extract until smooth and creamy.

German Chocolate Poke Cake Recipe

Print Recipe

★★★★★

4.5 from 115 reviews

This German Chocolate Poke Cake is a delightful twist on the classic dessert, featuring a moist chocolate cake with luscious coconut and pecan filling poured over poke holes, topped with rich chocolate frosting. Perfect for chocolate lovers looking for a unique and indulgent treat.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake 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

Filling Ingredients

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

Frosting

• 1 cup chocolate frosting

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and unsweetened cocoa powder. Mix well to ensure even distribution.
3. Add Wet Ingredients: Add milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth and well combined.
4. Incorporate Boiling Water: Carefully stir in the boiling water; the batter will be thin, which is expected. Pour the batter into the prepared pan evenly.
5. Bake the Cake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes.
6. Poke the Cake: Using the handle of a wooden spoon, poke holes evenly all over the surface of the warm cake to allow the filling to seep in.
7. Prepare the Filling: In a small bowl, combine sweetened condensed milk, shredded coconut, and chopped pecans thoroughly.
8. Add Filling to Cake: Pour the coconut, pecan, and sweetened condensed milk mixture evenly over the cake, ensuring it fills all the holes.
9. Cool and Frost: Let the cake cool completely. Once cooled, spread the chocolate frosting evenly over the top of the cake.
10. Serve: Serve the cake at room temperature or chilled as preferred.

Notes

• Ensure the cake is slightly warm when poking holes so it’s easier to penetrate.
• Use a high-quality chocolate frosting for the best flavor.
• Allowing the cake to cool completely before frosting prevents the frosting from melting.
• Store leftovers covered in the refrigerator for up to 4 days.
• Bring refrigerated cake to room temperature before serving for the best texture and flavor.

Keywords: German Chocolate Poke Cake, chocolate cake, poke cake, coconut, pecans, easy dessert, chocolate frosting