German Chocolate Poke Cake Recipe
Introduction
German Chocolate Poke Cake is a moist, chocolatey dessert with a luscious coconut-pecan filling that seeps into every bite. This easy-to-make cake combines classic flavors with a fun poke technique to create a crowd-pleasing treat 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
- Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Step 2: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and cocoa powder. Mix well.
- Step 3: Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.
- Step 4: Stir in the boiling water until the batter is smooth (the batter will be thin). Pour the batter into the prepared baking pan.
- Step 5: Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes.
- Step 6: Using the handle of a wooden spoon, poke holes all over the top of the cake.
- Step 7: In a small bowl, mix the sweetened condensed milk with the shredded coconut and chopped pecans. Pour this mixture over the cake, ensuring it fills the holes.
- Step 8: Let the cake cool completely, then spread the chocolate frosting evenly over the top.
- Step 9: Serve at room temperature or chilled.
Tips & Variations
- For a nut-free version, omit the pecans and increase the coconut slightly or add chopped dried fruit instead.
- Use homemade chocolate frosting or your favorite store-bought brand for convenience and flavor customization.
- Allow the cake to chill for a few hours to let the coconut-pecan mixture fully absorb into the cake for extra moistness.
Storage
Store the German Chocolate Poke Cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving or enjoy it chilled. You can also freeze the cake for up to 2 months; thaw overnight in the refrigerator.
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 2% milk or a non-dairy alternative like almond or oat milk, but whole milk provides the best richness and texture.
Why is the batter thin after adding boiling water?
The boiling water helps to dissolve the cocoa powder and intensifies the chocolate flavor. The thin batter is normal and results in a moist, tender cake.
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German Chocolate Poke Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This German Chocolate Poke Cake is a moist, rich chocolate cake infused with classic flavors of coconut, pecans, and a creamy sweetened condensed milk mixture. After baking, the cake is poked to create holes that allow the luscious coconut-pecan mixture to seep in, making every bite deliciously gooey. Topped with smooth chocolate frosting, this dessert is perfect for chocolate lovers looking for a nostalgic yet easy-to-make treat.
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 to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder until well combined and consistent.
- Add wet ingredients: Add the milk, vegetable oil, eggs, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes until the batter is smooth and evenly combined.
- Incorporate boiling water: Carefully stir in the boiling water until the batter is smooth. Expect the batter to be thin; this helps create a moist cake.
- Bake the cake: Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and poke holes: Let the cake cool in the pan for 10 minutes. Then, use the handle of a wooden spoon to poke holes evenly all over the surface of the cake, allowing the filling to seep in later.
- Prepare filling and fill cake: In a small bowl, mix the sweetened condensed milk with the shredded coconut and chopped pecans. Pour this mixture evenly over the cake, ensuring it fills the holes created.
- Finish and serve: Allow the cake to cool completely. Once cooled, spread the chocolate frosting evenly over the top. Serve the cake at room temperature or chilled as preferred.
Notes
- Ensure the boiling water is added carefully to avoid splashing and to properly thin the batter.
- For best flavor, use fresh unsweetened cocoa powder and quality chocolate frosting.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Allow the cake to cool completely before frosting to prevent melting.
- To make the cake gluten free, substitute the all-purpose flour with a gluten-free flour blend.
- Chilling the cake enhances the gooey texture of the coconut-pecan filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: German Chocolate Poke Cake, chocolate cake, poke cake, coconut pecan cake, easy chocolate dessert, chocolate poke cake
