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German Chocolate Poke Cake Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This German Chocolate Poke Cake is a decadent twist on the classic dessert featuring a moist chocolate cake base filled with a rich coconut-pecan filling that soaks into the cake through perfectly poked holes. Topped with creamy chocolate frosting, this luscious treat combines sweet, nutty, and chocolaty flavors for an irresistible layered experience perfect for any celebration or dessert craving.

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 using water, oil, and eggs.
  4. Bake Cake: Pour the batter into the prepared pan and bake for 28-30 minutes 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 firm up slightly.
  6. Make Filling: In a medium saucepan over medium heat, combine evaporated milk, granulated sugar, and butter. Stir continuously until the butter melts and the mixture is well combined.
  7. Add Coconut and Pecans: Stir in shredded coconut and chopped pecans into the saucepan mixture.
  8. Thicken Filling: Cook for an additional 2-3 minutes, stirring constantly, until the filling 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, ensuring it seeps into all the holes.
  11. Chill Cake: Allow the cake to cool to room temperature, then refrigerate for at least 2 hours so flavors can meld and the filling sets.
  12. Frost Cake: Once chilled, spread the chocolate frosting evenly over the top of the cake with a spatula.
  13. Serve: Slice the cake and serve chilled for a moist, flavorful dessert experience.

Notes

  • Use room temperature ingredients for the cake batter to ensure even mixing.
  • You can substitute pecans with walnuts if preferred.
  • For a richer flavor, toast the pecans lightly before adding to the filling.
  • Be careful when poking holes so you do not break the cake’s structure.
  • Refrigerate leftovers tightly covered for up to 3 days.
  • Allow the cake to come to room temperature slightly before serving if refrigerated for better flavor.

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