Description
German Chocolate Poke Cake is a rich and irresistibly moist dessert featuring tender chocolate cake layers filled with a gooey coconut-pecan filling and topped with creamy chocolate frosting. This decadent cake combines chocolate, coconut, and pecans for a perfect balance of texture and flavor, making it ideal for any celebration or sweet treat.
Ingredients
Scale
Chocolate Cake Base
- 1 box chocolate cake mix (or homemade equivalent)
- Ingredients called for by cake mix (usually eggs, oil, water)
Coconut-Pecan Filling
- 1 cup sweetened shredded coconut
- 1 cup chopped toasted pecans
- 1 can (12 oz) evaporated milk
- 4 large egg yolks
- 1/2 cup (1 stick) unsalted butter
Chocolate Frosting
- 1 cup semi-sweet chocolate chips
- 1/2 cup (1 stick) unsalted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Bake the Chocolate Cake: Prepare your favorite chocolate cake mix according to the package instructions or your homemade recipe. Pour the batter into a greased 9×13-inch baking pan and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly before the next step.
- Poke Holes in the Cake: Using the handle of a wooden spoon or a skewer, poke evenly spaced holes all over the warm cake to allow the filling to seep deeply into the cake layers for maximum moisture and flavor infusion.
- Prepare the Coconut-Pecan Filling: In a saucepan over medium heat, combine the evaporated milk, sweetened shredded coconut, chopped toasted pecans, butter, and egg yolks. Stir constantly for about 10 minutes until the mixture thickens and becomes creamy. Slowly pour the warm filling evenly over the entire cake, filling the poke holes.
- Chill the Cake: Refrigerate the cake for at least two hours, or until the filling sets and the cake is fully cooled. This step helps the filling absorb perfectly into the cake.
- Prepare the Chocolate Frosting: In a mixing bowl, melt the semi-sweet chocolate chips and combine with butter, powdered sugar, and vanilla extract. Whip until smooth and creamy.
- Frost the Cake: Spread the chocolate frosting generously over the chilled cake, completing your decadent German Chocolate Poke Cake.
Notes
- Poke holes while the cake is still warm to allow the filling to soak deeper and keep the cake moist.
- Toast pecans lightly before adding for enhanced nutty flavor.
- Stir filling continuously to avoid scrambling the eggs and achieve a smooth texture.
- Refrigerate cake thoroughly before frosting to let the filling firm up and lock in moisture.
- Use high-quality semi-sweet chocolate for the frosting for a richer and smoother finish.
- Store leftover cake in an airtight container in the refrigerator for up to 4 days.
- Freeze wrapped cake or slices for up to 3 months; thaw overnight in the refrigerator before serving.
- Reheat slices in the microwave for 15-20 seconds to restore softness and gooeyness without drying out.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 38g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
Keywords: German Chocolate Poke Cake, Chocolate Cake, Coconut Pecan Filling, Moist Cake, Poke Cake, Dessert
