Get Ready for a Sweet Surprise!
Imagine the first bite of a rich chocolate cake, oozing with a sweet, nutty coconut topping that dances on your taste buds. Yep, German Chocolate Poke Cake hits all the right notes! This one-pan wonder is not only a crowd-pleaser but also incredibly quick to whip up. With its moist texture and decadent flavors, it’s no wonder this cake has gone viral. It’s one of those desserts that feels like a hug from your grandma, right?
Why Make This Recipe?
Why should this cake be your next baking endeavor?
- Easy Cleanup: Who wants to do a mountain of dishes after dessert? Not you! This beauty bakes all in one pan.
- Family-Friendly: Kids and adults alike will dive in for seconds (or thirds) after tasting the magic of chocolate and coconut.
- Perfect for Any Occasion: Whether it’s a birthday, a holiday gathering, or just because, this cake never disappoints.
Seriously, who doesn’t love a dessert that brings everyone together? 🍰
Ingredients:
You don’t need fancy stuff — just these basics!
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup sweetened condensed milk
- 1 cup chocolate frosting
Gather these ingredients, and you’re halfway to dessert heaven!
Directions:
Ready to bake? Follow these easy steps:
Preheat the Oven: Set your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing and flouring it.
Mix the Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
Add Wet Ingredients: Pour in milk, vegetable oil, eggs, and vanilla. Beat on medium speed for 2 minutes until smooth.
Incorporate Boiling Water: Stir in the boiling water until your batter looks thin yet smooth.
Bake: Pour the batter into the prepared pan and bake for 30-35 minutes. A toothpick should come out clean when it’s done.
Poke Holes: After about 10 minutes of cooling, take the handle of a wooden spoon and poke holes all over the top of the cake.
Coconut-Pecan Mixture: In a small bowl, mix together sweetened condensed milk, shredded coconut, and chopped pecans. Pour this over the cake, filling the holes.
Cool and Frost: Let the cake cool completely before slathering on the chocolate frosting.
How to Make German Chocolate Poke Cake (Overview)
The process is as simple as it sounds! Start by mixing all the dry ingredients, then add your wet ones, ensuring to beat them well for that fluffiness. Don’t forget the boiling water—it’s the secret to a moist cake. After baking and poking holes, you’ll pour that yummy coconut-pecan mixture over it. Finally, the frosting is where the magic happens; it brings everything together!
Pro Tip: If you want extra coconut flavor, you can toast the shredded coconut before adding it to the cake. Trust me, it’s worth it! 🥥
How to Serve German Chocolate Poke Cake
When it comes to serving, this cake is as stunning as it is delicious. Imagine a rich chocolate base with a glistening coconut topping sprinkled with pecans peeking through. Serve it up with a scoop of vanilla ice cream for the ultimate indulgence! The warm, sweet aroma wafting through your kitchen will leave everyone asking for more.
How to Store German Chocolate Poke Cake
So, how do you keep this deliciousness from disappearing too fast? This cake holds up well for about 3-5 days in the fridge. Just cover it to keep it fresh. You can even freeze it for up to three months—just don’t frost it until you’re ready to serve! To reheat, pop it in the microwave for a few seconds and enjoy that warm, gooey goodness again.
Tips to Make German Chocolate Poke Cake
Here are some extra tricks to nail this recipe:
- Use Room Temperature Ingredients: Let eggs and milk warm up a bit for better mixing.
- Overmixing is a No-No: Just beat until combined for a soft cake.
- Coconut Lovers: Feel free to add more shredded coconut for extra texture.
- Swap the Nuts: If you’re not a fan of pecans, walnuts work just as well!
- Serving Warm: For a treat that feels extra special, serve slices warm with ice cream on top.
Variations
Want to switch things up? You can make a strawberry version by replacing the coconut with fresh strawberries or use almond extract instead of vanilla for a nutty twist. Vegan? Swap the eggs for flax eggs and the milk for almond milk. The possibilities are endless!
FAQs
Can I make this cake ahead of time?
Absolutely! You can bake the cake, poke the holes, and prepare the coconut mixture in advance. Just frost it the day you plan to serve!
How do I make it gluten-free?
Use a gluten-free all-purpose flour blend instead of regular flour, and you’re good to go!
Can I freeze leftover cake?
Yes! Wrap it tightly and store in an airtight container in the freezer for up to three months. Just add your frosting fresh when you plan to serve.
📌 Pin this recipe for your next cozy dinner night!
German Chocolate Poke Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 cup whole milk Room temperature for better mixing
- 0.5 cup vegetable oil
- 2 large eggs Room temperature for better mixing
- 2 teaspoons vanilla extract
- 1 cup boiling water Essential for a moist cake
Topping Ingredients
- 1 cup sweetened shredded coconut Can be toasted for extra flavor
- 1 cup chopped pecans Walnuts can be used as a substitute
- 1 cup sweetened condensed milk
- 1 cup chocolate frosting For frosting the cake
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing and flouring it.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- Pour in the milk, vegetable oil, eggs, and vanilla. Beat on medium speed for 2 minutes until smooth.
- Stir in the boiling water until the batter looks thin yet smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes. A toothpick should come out clean when done.
Assembly
- After about 10 minutes of cooling, poke holes all over the top of the cake using the handle of a wooden spoon.
- In a small bowl, mix together the sweetened condensed milk, shredded coconut, and chopped pecans. Pour this mixture over the cake, filling the holes.
- Let the cake cool completely before frosting with chocolate frosting.
Notes
Printable Recipe Card
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