Description

This German Chocolate Poke Cake is a luscious twist on the classic cake, featuring a moist chocolate base punctured with holes to soak up a rich coconut-pecan mixture, topped with smooth chocolate frosting for a decadent dessert experience perfect for any occasion.

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

Toppings and Fillings

1 cup sweetened shredded coconut
1 cup chopped pecans
1 cup sweetened condensed milk
1 cup chocolate frosting

Instructions

Preheat and Prepare Pan: 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 mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and unsweetened cocoa powder. Whisk these ingredients together thoroughly.
Add Wet Ingredients: Add the whole milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Using a mixer on medium speed, beat for about 2 minutes until the batter is smooth and well combined.
Incorporate Boiling Water: Carefully stir in the boiling water into the batter, mixing until smooth. The batter will be quite thin, which is normal.
Bake the Cake: Pour the batter into the prepared baking pan and bake in the preheated oven 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.
Make Poke Holes: Use the handle of a wooden spoon to poke holes all over the surface of the warm cake to let the topping soak in deeply.
Prepare Topping Mixture: In a small bowl, combine the sweetened condensed milk, shredded coconut, and chopped pecans. Pour this mixture evenly over the cake, making sure to fill the holes.
Cool and Frost: Let the cake cool completely at room temperature so the topping sets and the flavors meld. Once cooled, spread the chocolate frosting evenly over the top of the cake.
Serve: The cake can be served at room temperature or chilled according to your preference for a luscious dessert.

Notes

You can substitute the pecans with walnuts if preferred or for a slightly different flavor profile.
For a more intense chocolate flavor, use Dutch-processed cocoa powder.
Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
This cake stores well in the refrigerator for up to 3 days, covered tightly to maintain moisture.
For added indulgence, serve with a scoop of vanilla ice cream.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: German-American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 420
Sugar: 34g
Sodium: 250mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 3g
Protein: 5g
Cholesterol: 50mg

Keywords: German Chocolate Poke Cake, chocolate cake, poke cake recipe, coconut pecan cake, decadent dessert, easy cake recipe