German Chocolate Poke Cake: A Decadent Delight to Try!
Moist chocolate cake soaked with coconut-pecan filling and topped with rich frosting—this poke cake is pure indulgence and perfect for any celebration.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: 50–60 minutes
- Yield: 8 servings
- Category: Dessert, Cakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Chocolate Cake:
1¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
1 cup whole milk
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
For the Coconut-Pecan Filling:
1 can (14 oz) sweetened condensed milk
1 cup sweetened shredded coconut
1 cup chopped pecans (toasted for extra flavor)
For the Topping:
1 container chocolate frosting (store-bought or homemade)
Optional: Extra shredded coconut and chopped pecans for garnish
Instructions
Preheat Oven & Prep Pan:
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add Wet Ingredients:
Add milk, oil, eggs, and vanilla to the dry mixture. Beat on medium speed for 2 minutes until smooth.
Add Boiling Water:
Stir in boiling water. The batter will be thin—this is normal. Mix just until combined.
Bake:
Pour batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.
Poke Holes:
Use the handle of a wooden spoon to poke holes all over the surface of the cake.
Make Coconut-Pecan Filling:
In a bowl, combine sweetened condensed milk, shredded coconut, and chopped pecans. Mix well.
Fill the Cake:
Pour the coconut-pecan mixture over the warm cake, making sure it seeps into the holes. Let the cake cool completely in the pan.
Frost:
Once cooled, spread the chocolate frosting evenly over the top of the cake. Garnish with additional coconut and pecans if desired.
Notes
Don’t skip the boiling water—it enhances the chocolate flavor and keeps the cake moist.
Let the cake cool completely before frosting for the best texture.
Make it ahead: This cake tastes even better the next day!
Store covered in the refrigerator for up to 3 days.
