German Chocolate Poke Cake Recipe
If you’re craving a dessert that’s rich, gooey, and downright irresistible, you’re in for a treat with this German Chocolate Poke Cake Recipe. Imagine a moist chocolate cake generously filled with a luscious coconut-pecan filling that seeps into every bite, topped off with creamy chocolate frosting. It’s the perfect harmony of textures and flavors that will have your friends begging for seconds and your family declaring it a new favorite. This recipe blends classic German chocolate cake elements in a fun, easy poke cake format that feels like a warm hug in every forkful.
Ingredients You’ll Need
The beauty of this German Chocolate Poke Cake Recipe is in its straightforward ingredients, each contributing to making the cake moist, flavorful, and perfectly textured. These simple staples come together to create a show-stopping dessert with minimal fuss.
- Chocolate cake mix: The base that guarantees a tender, rich chocolate cake every time with minimal effort.
- Water, oil, and eggs: Typical cake mix ingredients that keep the cake moist and fluffy.
- Evaporated milk: Adds creaminess and depth to the coconut-pecan filling, helping it soak nicely into the cake.
- Granulated sugar: Sweetens the filling just right without overpowering the chocolate.
- Unsalted butter: Brings a smooth richness to the filling, balancing out the textures.
- Sweetened shredded coconut: Provides delightful chewiness and that classic German chocolate flavor twist.
- Chopped pecans: Adds crunch and nutty flavor that perfectly complements the sweet coconut.
- Chocolate frosting: The final touch for a creamy, chocolatey topping that ties it all together.
How to Make German Chocolate Poke Cake Recipe
Step 1: Prepare and Bake Your Cake
Start by preheating your oven to 350°F (175°C) and greasing and flouring a 9×13-inch pan. Prepare the chocolate cake mix by following the package instructions with water, oil, and eggs. Pour the batter into the pan and bake for 28 to 30 minutes. A toothpick inserted in the center should come out clean, signaling it’s ready.
Step 2: Make the Coconut-Pecan Filling
While the cake is baking, combine evaporated milk, granulated sugar, and butter in a saucepan over medium heat. Stir until the butter melts and the mixture is smooth. Then fold in shredded coconut and pecans, stirring constantly for 2 to 3 minutes until the filling thickens slightly. This filling brings that classic German chocolate cake flavor with a gooey, nutty twist.
Step 3: Poke the Cake and Add Filling
Once the cake has cooled for about 10 minutes, take the handle of a wooden spoon or a skewer and poke holes all over the surface about 1 inch apart. Pour the warm coconut-pecan filling evenly over the top, making sure the gooey filling seeps down into every hole. This step is what really makes this German Chocolate Poke Cake Recipe special—the filling melts right into the cake for a moist, indulgent experience.
Step 4: Chill and Frost
Allow the cake to cool completely to room temperature, then pop it into the fridge for at least 2 hours. This cooling time lets the flavors marry and the filling set beautifully inside the cake. Finally, spread the chocolate frosting evenly on top before slicing and serving chilled.
How to Serve German Chocolate Poke Cake Recipe
Garnishes
To enhance the look and taste of your German Chocolate Poke Cake, consider sprinkling a few extra toasted pecans or a light dusting of shredded coconut on top of the frosting. These simple garnishes add a lovely texture contrast and a rustic flair that invites you to dig right in.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. The cool creaminess complements the rich chocolate and nutty filling perfectly, making every bite feel even more indulgent without overwhelming the palate.
Creative Ways to Present
For a fun twist, serve individual slices in clear dessert cups and layer with extra coconut-pecan filling between layers. Or top each slice with a drizzle of caramel sauce and a small sprig of mint to impress your guests with your flair and creativity.
Make Ahead and Storage
Storing Leftovers
Leftover German Chocolate Poke Cake should be covered and stored in the refrigerator. The flavors actually improve with time, making the next day’s slice just as delicious, if not better. Make sure to keep it sealed tightly to maintain moisture and prevent the cake from drying out.
Freezing
You can freeze the cake for longer storage by wrapping it tightly in plastic wrap and then in foil to prevent freezer burn. When you’re ready, thaw it overnight in the fridge for the best texture and flavor preservation.
Reheating
This cake is best enjoyed chilled, but if you prefer it slightly warm, gently microwave individual slices for 15 to 20 seconds. Avoid overheating because the coconut-pecan filling and frosting might become too soft, altering the perfect balance of textures.
FAQs
Can I make the coconut-pecan filling ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the fridge. Just warm it slightly before pouring it over the cake so it can soak in properly.
Is it possible to use homemade chocolate cake instead of a mix?
Yes! If you prefer to bake a chocolate cake from scratch, that works beautifully with this recipe. Just make sure your cake is sturdy yet moist enough to hold the filling.
Can I substitute the pecans with another nut?
Definitely. Walnuts or almonds would be great alternatives if you’re not a fan of pecans or have allergies. Just toast them lightly for the best flavor.
What should I do if my cake is too dry after baking?
The poke and filling step helps combat dryness, but if your cake still feels dry, try poking extra holes and pouring a little warm milk or simple syrup over it before adding the filling. This will add extra moisture.
How long does the cake stay fresh in the fridge?
Stored properly in an airtight container, your German Chocolate Poke Cake will stay fresh for 3 to 4 days in the refrigerator. It’s a perfect make-ahead dessert for gatherings!
Final Thoughts
There is just something magical about this German Chocolate Poke Cake Recipe that feels both comforting and celebratory. It’s easy enough for a casual family dessert but elegant enough for special occasions. I can’t recommend it enough for anyone who loves classic flavors with a fun twist. Go ahead, make it your own, and watch it become an instant favorite at your table!
Print
German Chocolate Poke Cake Recipe
- Total Time: 3 hours (including chilling time)
- Yield: 12 servings 1x
Description
This German Chocolate Poke Cake is a decadent dessert featuring a moist chocolate cake infused with a rich, gooey coconut-pecan filling, topped with creamy chocolate frosting. The classic poke cake technique allows the luscious filling to soak into the cake, creating a perfect balance of textures and flavors ideal for any occasion.
Ingredients
For the Cake:
- 1 box (15.25 oz) chocolate cake mix
- Ingredients required by the cake mix (typically water, oil, and eggs)
For the Filling:
- 1 can (12 oz) evaporated milk
- 1 cup granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
For the Frosting:
- 1 can (16 oz) chocolate frosting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake evenly.
- Prepare Pan: Grease and flour a 9×13-inch baking pan to prevent the cake from sticking.
- Mix Cake Batter: Prepare the chocolate cake mix according to the package instructions, combining it with water, oil, and eggs as specified.
- Bake the Cake: Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake Slightly: Allow the cake to cool in the pan for about 10 minutes to firm up slightly before poking holes.
- Make Filling: In a saucepan over medium heat, combine evaporated milk, granulated sugar, and butter. Stir until the butter melts and the mixture is smooth and well blended.
- Add Coconut and Pecans: Stir in the shredded coconut and chopped pecans, mixing evenly throughout the filling.
- Cook Filling: Cook the filling mixture for an additional 2-3 minutes over medium heat, stirring constantly, until it thickens slightly.
- Poke Cake: Using the handle of a wooden spoon or a skewer, poke holes all over the cooled cake about 1 inch apart to allow the filling to seep in.
- Pour Filling: Pour the warm coconut-pecan filling evenly over the cake, making sure the filling seeps into all the holes.
- Chill Cake: Allow the cake to cool to room temperature, then refrigerate for at least 2 hours to let the flavors meld and the filling set.
- Frost Cake: Once the cake is chilled, spread the chocolate frosting evenly over the top for a smooth, rich finish.
- Serve: Slice the cake and serve chilled for best flavor and texture.
Notes
- Make sure not to overbake the cake; check with a toothpick early to avoid dryness.
- For an extra nutty flavor, toast the pecans lightly before adding them to the filling.
- This cake can be prepared a day ahead and stored refrigerated for enhanced flavor.
- Use a wooden skewer to poke uniform holes to ensure even distribution of the filling.
- You can substitute shredded sweetened coconut with unsweetened if you prefer less sweetness in the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
