German Chocolate Poke Cake
A rich chocolate cake topped with a sweet coconut and pecan mixture, this German Chocolate Poke Cake is simple to make and perfect for any occasion.
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
Store covered in the fridge for about 3-5 days or freeze for up to three months. Reheat in the microwave for a warm treat. Serve with vanilla ice cream for extra indulgence.