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