Description
This German Chocolate Poke Cake is a decadent twist on the classic dessert, featuring moist chocolate cake infused with a rich coconut-pecan filling poured over warm, hole-poked cake. Topped with a luscious blend of sweetened coconut, chopped pecans, and cocoa, this dessert is perfect for gatherings and chocolate lovers alike.
Ingredients
Scale
Cake
- 1 box German chocolate cake mix (15.25 oz)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
Coconut-Pecan Filling
- 1 can evaporated milk (12 oz)
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
- Mix Cake Batter: In a large mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Beat on medium speed with an electric mixer for 2 minutes until fully blended and smooth.
- Bake Cake: Pour the batter evenly into the greased pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Prepare Filling: While the cake bakes, combine evaporated milk, granulated sugar, and cocoa powder in a saucepan over medium heat. Stir constantly until the mixture thickens slightly, about 5-7 minutes.
- Finish Filling Mixture: Remove the pan from the heat. Stir in shredded coconut, chopped pecans, powdered sugar, and vanilla extract until all ingredients are well combined into a rich filling.
- Cool & Poke Cake: Once the cake is done, cool it on a wire rack for 10 minutes. Then use a toothpick or skewer to poke holes all over the surface of the warm cake to allow the filling to seep in.
- Pour Filling Over Cake: Evenly pour the coconut-pecan filling over the warm cake, letting it seep into the holes for maximum flavor and moisture. Allow the cake to cool completely at room temperature before serving.
- Serve: Slice the cake into pieces and serve to enjoy a moist, flavorful German Chocolate Poke Cake that’s sure to impress.
Notes
- You can substitute pecans with walnuts if preferred.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- For an extra decadent touch, serve with whipped cream or vanilla ice cream.
- Make sure the cake is warm when pouring the filling so it absorbs better.
- Use sweetened shredded coconut for the best balance of sweetness and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 65 mg
Keywords: German chocolate cake, poke cake, coconut pecan dessert, chocolate dessert, easy chocolate cake, baked chocolate cake
