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.
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.