Description
Diving into German Chocolate Poke Cake reveals a delectable treat that brings chocolate and coconut together in a moist, dreamy dessert. Your taste buds will dance with each rich, creamy slice packed with classic German chocolate flavors.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Toppings and Filling:
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup sweetened condensed milk
- 1 cup chocolate frosting
Instructions
- Preheat the oven to exactly 350°F. Coat a 9×13-inch baking pan with butter and flour thoroughly.
- Combine 2 cups flour, 2 cups sugar, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 1 cup cocoa powder in a large mixing bowl.
- Add 1 cup milk, ½ cup vegetable oil, 2 eggs, and 2 teaspoons vanilla extract to the dry ingredients. Beat for 2 minutes at medium speed until completely blended.
- Gently stir 1 cup boiling water into the batter until smooth. The mixture will look thin and runny.
- Transfer the batter into the prepared pan. Spread evenly with a spatula.
- Bake for exactly 30-35 minutes at 350°F. Check doneness by inserting a toothpick into the center – it should come out clean.
- Remove from the oven and let the cake rest in the pan for 10 minutes.
- Create holes across the entire cake surface using the handle of a wooden spoon.
- Mix 1 cup sweetened condensed milk with 1 cup shredded coconut and 1 cup chopped pecans in a separate bowl.
- Drizzle the coconut-pecan mixture over the cake, ensuring it seeps into the holes.
- Allow the cake to cool completely at room temperature.
- Spread 1 cup chocolate frosting evenly across the top of the cake.
- Refrigerate or serve at room temperature for the best flavor.
Notes
- Tap the cake gently after poking holes to help the condensed milk mixture settle into every crevice for maximum flavor absorption.
- For a gluten-free version, swap the all-purpose flour with a cup-for-cup gluten-free baking blend to keep the cake’s rich texture.
- Toast the pecans before chopping to enhance their nutty flavor and add a subtle crunch to the coconut topping.
- If you prefer a less sweet cake, reduce the sweetened condensed milk by half and add a splash of dark rum for depth.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 418 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg