German Chocolate Poke Cake Recipe
Introduction
German Chocolate Poke Cake is a delightful twist on a classic favorite, featuring a moist chocolate base filled with a rich, coconut-pecan mixture. This easy-to-make dessert is perfect for any occasion and sure to impress your guests with its luscious layers and vibrant flavors.
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
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
- Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder until well combined.
- 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.
- Step 4: Carefully stir in the boiling water until fully incorporated. The batter will be thin, which is normal.
- Step 5: Pour the batter into the prepared pan and bake for 30 to 35 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
- Step 6: Allow the cake to cool in the pan for 10 minutes. Then, use the handle of a wooden spoon to poke holes evenly all over the cake’s surface.
- Step 7: In a small bowl, mix the sweetened condensed milk with the shredded coconut and chopped pecans. Pour this mixture over the cake, making sure it seeps into the holes.
- Step 8: Let the cake cool completely. Once cooled, spread the chocolate frosting evenly over the top.
- Step 9: Serve at room temperature or chilled for a refreshing treat.
Tips & Variations
- For a nut-free version, omit the pecans and increase the coconut quantity or substitute with chopped walnuts or almonds.
- Use homemade chocolate frosting for a richer taste, or try cream cheese frosting for a tangy twist.
- Make sure to poke the holes evenly so the coconut-pecan mixture can soak in thoroughly for maximum flavor.
Storage
Store the cake in an airtight container in the refrigerator for up to 4 days. Before serving, allow the cake to sit at room temperature for 15–20 minutes to soften the frosting. It can also be frozen for up to 2 months; thaw overnight in the fridge and bring to room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of milk?
Yes, you can substitute whole milk with buttermilk, skim milk, or a non-dairy milk like almond or oat milk. Keep in mind that the texture and flavor may vary slightly.
Why is the batter so thin?
The batter is intentionally thin because of the boiling water, which helps create a moist and tender cake. Don’t be alarmed; it will bake up perfectly.
PrintGerman Chocolate Poke Cake Recipe
This German Chocolate Poke Cake is a rich, decadent dessert featuring a moist chocolate cake base punctured with holes filled with a luscious coconut and pecan mixture, then topped with smooth chocolate frosting. Combining layers of texture and flavor, this cake is perfect for chocolate lovers seeking a twist on the classic German chocolate cake with an easy poke cake method.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
Topping and Filling
- 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 thoroughly to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder until well mixed and uniform in color.
- Add Wet Ingredients: Add the milk, vegetable oil, eggs, and vanilla extract to the dry mixture. Using a mixer on medium speed, beat the batter for about 2 minutes until fully combined and smooth.
- Incorporate Boiling Water: Carefully stir in the boiling water until the batter is smooth and thin. This step helps create a moist cake.
- Bake the Cake: Pour the batter into the prepared baking pan and bake for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. Allow the cake to cool in the pan for 10 minutes.
- Make Poke Holes: 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.
- Prepare and Add Filling: In a small bowl, combine the sweetened condensed milk, shredded coconut, and chopped pecans. Pour this mixture evenly over the cake, ensuring it seeps into the holes for maximum flavor infusion.
- Cool and Frost: Let the cake cool completely to room temperature. Once cooled, spread the chocolate frosting evenly over the top of the cake to finish.
- Serve: Serve the cake either at room temperature or chilled based on your preference. Enjoy!
Notes
- Use boiling water carefully to prevent burns and ensure proper incorporation for a moist cake.
- Allow the cake to cool sufficiently before spreading frosting to avoid melting the topping.
- For additional texture, lightly toast the pecans before mixing them with the coconut and sweetened condensed milk.
- This cake can be refrigerated for up to 4 days; bring to room temperature before serving for best flavor.
Keywords: German Chocolate Cake, Poke Cake, Chocolate Cake, Coconut Pecan Cake, Easy Dessert, Moist Chocolate Cake
