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German Chocolate Poke Cake Recipe

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4 from 74 reviews

  • Author: admin
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings 1x

Description

This German Chocolate Poke Cake is a decadent dessert featuring a moist chocolate cake filled with a rich coconut-pecan filling and topped with smooth chocolate frosting. The unique poke method allows the luscious filling to seep deep into the cake, creating delightful bursts of flavor in every bite. Perfect for celebrations or a special treat, this cake combines traditional German chocolate cake flavors with an easy-to-make twist.

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.
  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 by combining it with water, oil, and eggs as required.
  4. Bake Cake: Pour the batter into the prepared pan and bake for 28-30 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool Cake: Allow the cake to cool in the pan for about 10 minutes to make it easier to handle.
  6. Prepare Filling: In a saucepan over medium heat, combine evaporated milk, granulated sugar, and butter. Stir continuously until the butter melts and the mixture is smooth and well combined.
  7. Add Coconut and Pecans: Stir in the shredded coconut and chopped pecans, mixing until evenly distributed.
  8. Cook Filling: Continue to cook the filling for an additional 2-3 minutes, stirring constantly, until it thickens slightly to a creamy consistency.
  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. Fill Cake: Pour the warm coconut-pecan filling evenly over the cake, making sure the filling seeps into the holes for maximum flavor infusion.
  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 inside the cake.
  12. Frost Cake: Once chilled, spread the chocolate frosting evenly over the top of the cake with a spatula or knife for a smooth finish.
  13. Serve: Slice the cake and serve chilled for the best texture and flavor experience.

Notes

  • For best results, use fresh coconut and pecans and toast the pecans lightly if desired to enhance their flavor.
  • Ensure the cake is not too hot when poking holes to avoid breaking the cake structure.
  • You can substitute the chocolate frosting with homemade frosting if preferred.
  • Refrigeration is key to allowing the filling to set and flavors to meld, do not skip chilling.
  • To make this gluten-free, use a gluten-free chocolate cake mix and confirm all ingredients are gluten-free certified.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://a-tale-of-two.com/german-chocolate-poke-cake-recipe/