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German Chocolate Poke Cake Recipe

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4.2 from 57 reviews

  • Author: admin
  • 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

Scale

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake evenly.
  2. Prepare Pan: Grease and flour a 9×13-inch baking pan to prevent the cake from sticking.
  3. Mix Cake Batter: Prepare the chocolate cake mix according to the package instructions, combining it with water, oil, and eggs as specified.
  4. 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.
  5. Cool Cake Slightly: Allow the cake to cool in the pan for about 10 minutes to firm up slightly before poking holes.
  6. 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.
  7. Add Coconut and Pecans: Stir in the shredded coconut and chopped pecans, mixing evenly throughout the filling.
  8. Cook Filling: Cook the filling mixture for an additional 2-3 minutes over medium heat, stirring constantly, until it thickens slightly.
  9. 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.
  10. Pour Filling: Pour the warm coconut-pecan filling evenly over the cake, making sure the filling seeps into all the holes.
  11. 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.
  12. Frost Cake: Once the cake is chilled, spread the chocolate frosting evenly over the top for a smooth, rich finish.
  13. 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

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Find it online: https://falafelsrecipe.com/german-chocolate-poke-cake-recipe/