Why Make This Recipe

German Chocolate Poke Cake is a true delight for anyone with a sweet tooth. This cake is not only rich and chocolatey, but it also has a fun twist with holes poked throughout to hold in a creamy coconut-pecan filling. It’s perfect for gatherings, celebrations, or simply when you want to treat yourself. The blend of flavors and textures makes it stand out, and it’s sure to impress your family and friends!

How to Make German Chocolate Poke Cake

Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup whole milk
• 1/2 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

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. Add the milk, vegetable oil, eggs, and vanilla extract. Beat on medium speed for about 2 minutes until the batter is smooth.
4. Stir in the boiling water. The batter will be thin, but that’s okay!
5. Pour the batter into the prepared baking pan and bake for 30-35 minutes. Check if it’s done by inserting a toothpick in the center; it should come out clean.
6. Let the cake cool in the pan for about 10 minutes, then poke holes all over the top using the handle of a wooden spoon.
7. In a small bowl, mix together the sweetened condensed milk, shredded coconut, and chopped pecans.
8. Pour this mixture over the cake, making sure it fills all the holes. Let the cake cool completely.
9. Spread the chocolate frosting evenly over the top. If you like, refrigerate the cake for a while before serving.

How to Serve German Chocolate Poke Cake

Serve your German Chocolate Poke Cake chilled or at room temperature. It is great on its own, but you can also add a scoop of vanilla ice cream or a dollop of whipped cream to make it even more special. It’s perfect for parties or just as a fun dessert after dinner.

How to Store German Chocolate Poke Cake

You can store the cake in the refrigerator for up to 5 days. Make sure it is covered well to keep it fresh. If you want to keep it longer, you can wrap it tightly with plastic wrap and store it in the freezer. Just thaw it in the fridge before serving.

Tips to Make German Chocolate Poke Cake

• Measure carefully: Accurate measuring of ingredients is key to a successful cake.
• Don’t skip the boiling water: It helps to dissolve the cocoa powder and creates a moist cake.
• Poke the holes gently: Use the handle of a wooden spoon or a similar tool to avoid tearing the cake.

Variation

You can customize this cake by using different nuts or adding chocolate chips to the batter. Some people also enjoy adding a layer of cream cheese frosting underneath the chocolate frosting for a richer flavor.

FAQs

1. Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance and let it sit in the fridge overnight. Just add the frosting before serving.

2. Is it possible to make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour.

3. Can I use a different type of frosting?
Absolutely! You can use any kind of frosting you like, such as cream cheese frosting or vanilla buttercream, for a different flavor.

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German Chocolate Poke Cake

This rich and chocolatey German Chocolate Poke Cake features holes filled with a creamy coconut-pecan mixture and a luscious chocolate frosting, making it a perfect treat for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Cake, Dessert

Cuisine American, German

Servings 12 servings

Calories 410 kcal

Ingredients

  

Cake Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1.5 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup whole milk
• 0.5 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

Topping Ingredients

• 1 cup chocolate frosting

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
• Add the milk, vegetable oil, eggs, and vanilla extract. Beat on medium speed for about 2 minutes until the batter is smooth.
• Stir in the boiling water. The batter will be thin, but that’s okay!
• Pour the batter into the prepared baking pan and bake for 30-35 minutes. Check if it’s done by inserting a toothpick in the center; it should come out clean.

Assembly

• Let the cake cool in the pan for about 10 minutes, then poke holes all over the top using the handle of a wooden spoon.
• In a small bowl, mix together the sweetened condensed milk, shredded coconut, and chopped pecans.
• Pour this mixture over the cake, making sure it fills all the holes. Let the cake cool completely.
• Spread the chocolate frosting evenly over the top. If you like, refrigerate the cake for a while before serving.

Notes

Serve chilled or at room temperature. It pairs beautifully with vanilla ice cream or whipped cream. Store in the refrigerator for up to 5 days, covered well, or freeze for longer storage.

Keyword Chocolate Dessert, German Chocolate Cake, Poke Cake