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German Chocolate Poke Cake Recipe

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4.1 from 81 reviews

  • Author: Sophia
  • Total Time: 1 hour
  • Yield: 12 servings

Description

This German Chocolate Poke Cake is a luscious and indulgent dessert combining rich chocolate cake with a creamy coconut-pecan filling. The cake is baked to perfection, then poked with holes to allow a sweet condensed milk mixture poured on top to seep in, creating a moist and flavorful experience. Finished with a smooth chocolate frosting, it’s a decadent treat perfect for any occasion.

Ingredients

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. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent the cake from sticking during baking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and unsweetened cocoa powder. Stir together until well blended.
  3. Add Wet Ingredients and Mix: Add the whole milk, vegetable oil, eggs, and vanilla extract to the dry mixture. Beat on medium speed for about 2 minutes until the batter is smooth and well combined.
  4. Incorporate Boiling Water: Carefully stir in the cup of boiling water. The batter will be thin; this is normal and ensures a moist cake.
  5. Bake the Cake: Pour the batter into the prepared baking pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool and Poke Holes: Allow the cake to cool in the pan for 10 minutes. Then, using the handle of a wooden spoon, poke holes evenly all over the surface of the cake.
  7. Prepare and Add Filling: In a small bowl, mix together the sweetened condensed milk, shredded coconut, and chopped pecans. Pour this mixture evenly over the top of the cake, making sure it seeps into the holes.
  8. Final Cooling and Frosting: Let the cake cool completely to allow the filling to absorb and set. Once cooled, spread the chocolate frosting evenly over the cake’s surface.
  9. Serve: Serve the cake at room temperature or chilled according to your preference.

Notes

  • For a richer chocolate taste, add 1 teaspoon of espresso powder to the cake batter.
  • Substitute pecans with walnuts or almonds for a different nutty flavor and texture.
  • This cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
  • Allow the cake to fully cool before adding the filling and frosting to ensure they set properly.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/german-chocolate-poke-cake-recipe/