German Chocolate Poke Cake

Why Make This Recipe

German Chocolate Poke Cake is a delightful dessert that combines rich chocolate flavor with a creamy coconut-pecan topping. It’s simple to make and perfect for family gatherings, birthdays, or just a sweet treat during the week. The poke cake style allows the delicious filling to soak in, creating a moist cake that everyone will love. Whether you are a seasoned baker or a beginner, this cake will impress your friends and family.

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 the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. Add the milk, vegetable oil, eggs, and vanilla. Beat on medium speed for 2 minutes until the batter is smooth.
4. Stir in the boiling water until the batter is thin and smooth.
5. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes 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 sweetened condensed milk, shredded coconut, and chopped pecans. Pour this mixture over the cake, making sure it fills the holes.
8. Allow the cake to cool completely. Lastly, spread chocolate frosting evenly over the top.

How to Serve German Chocolate Poke Cake

Slice the German Chocolate Poke Cake into squares and serve it on plates. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. This cake is great for sharing at parties or enjoying with family after dinner.

How to Store German Chocolate Poke Cake

You can store the German Chocolate Poke Cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, place it in the refrigerator, where it will stay fresh for about a week. Just be sure to cover it well to prevent it from drying out.

Tips to Make German Chocolate Poke Cake

• Ensure the boiling water is truly boiling before adding it to the batter. This helps create a moist cake.
• For a richer flavor, use high-quality cocoa powder.
• Feel free to adjust the amount of coconut and pecans based on your preference.
• Let the cake cool completely before adding the frosting to keep it from melting.

Variation

You can switch things up by using a different frosting, such as cream cheese frosting or a whipped topping. You can also add chocolate chips to the batter for extra chocolatey goodness.

FAQs

1. Can I make this cake ahead of time?
Yes, you can make the cake a day in advance. Just store it in the refrigerator and frost it before serving.

2. Can I freeze German Chocolate Poke Cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It will stay good for up to 2 months.

3. What type of cocoa powder should I use?
Use unsweetened cocoa powder for the best results. Dutch-processed cocoa can also be used for a different flavor profile.

German Chocolate Poke Cake

German Chocolate Poke Cake is a moist and decadent dessert that combines rich chocolate flavor with a luscious coconut-pecan topping. The poke cake technique ensures that every bite is filled with creamy sweetness, making it a crowd-pleaser for birthdays, potlucks, or weeknight indulgence. It’s simple enough for beginners yet impressive enough for any celebration.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 460

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsweetened cocoa powder
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup boiling water
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1 cup sweetened condensed milk
• 1 cup chocolate frosting store-bought or homemade

Equipment

• 9×13-inch Baking Pan
• Mixing Bowls
• Electric Mixer
• Wooden Spoon
• Measuring Cups and Spoons
• Oven

Method

 

1. Preheat the Oven: Preheat to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Make the Batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder. Add milk, oil, eggs, and vanilla. Beat for 2 minutes until smooth. Stir in boiling water until fully combined.
3. Bake the Cake: Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
4. Poke and Fill: Cool for 10 minutes, then poke holes all over the cake using the handle of a wooden spoon. In a bowl, mix condensed milk, coconut, and pecans, and pour the mixture evenly over the cake to fill the holes.
5. Cool and Frost: Let the cake cool completely before spreading the chocolate frosting evenly on top.

Notes

For a richer flavor, use Dutch-processed cocoa powder. Make sure the cake is completely cool before adding frosting to prevent melting. Adjust coconut and pecan amounts to your taste preference.