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German Chocolate Poke Cake

This German Chocolate Poke Cake is a delightful twist on the classic chocolate cake. It’s moist, rich, and features a luscious coconut-pecan frosting that seeps into the cake, creating an irresistible dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine German-American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9x13 inch baking pan
  • 1 mixing bowls
  • 1 electric mixer optional
  • 1 wooden spoon or spatula
  • 1 poking utensil like a chopstick
  • 1 small saucepan
  • 1 whisk

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup sweetened condensed milk
  • 1 tablespoon vanilla extract For the filling.
  • 1 cup granulated sugar For the frosting.
  • ½ cup unsalted butter
  • 1 cup evaporated milk
  • 3 large egg yolks
  • 1 teaspoon vanilla extract For the frosting.
  • 1 ½ cups shredded sweetened coconut
  • 1 cup chopped pecans

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour the 9x13 inch baking pan.
  • In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
  • Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
  • Carefully stir in the boiling water. The batter will be thin.
  • Pour the batter into the prepared baking pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  • Once the cake is done, let it cool for about 15 minutes in the pan. Using a poking utensil, poke holes all over the cake, about 1 inch apart.
  • Pour the sweetened condensed milk mixture over the warm cake, ensuring it seeps into the holes. Allow the cake to cool completely.
  • For the frosting, combine sugar, butter, evaporated milk, egg yolks, and vanilla extract in a saucepan over medium heat. Whisk continuously until the mixture thickens (about 10-12 minutes).
  • Remove from heat and stir in the coconut and pecans. Let the frosting cool for a few minutes before spreading over the cooled cake.
  • Refrigerate the cake for at least an hour before serving to allow the flavors to meld.

Notes

Make sure to poke the holes deep enough for the filling to seep through but be careful not to tear the cake.
This cake can be stored in the refrigerator for up to 5 days.