If you’re searching for a dessert that combines rich chocolate flavor with a luscious coconut-pecan filling, look no further than this irresistible German Chocolate Poke Cake Recipe. It brings together the best of both worlds: a moist chocolate cake that’s generously “poked” to soak up a gooey, buttery coconut and pecan sauce, finished with a smooth chocolate frosting that ties it all together. Every bite is a decadent harmony of textures and flavors, perfect for celebrations or simply treating yourself to something special.
Ingredients You’ll Need
These ingredients are straightforward yet essential, blending together to create a cake that’s both rich and satisfying. Each component plays a vital role in the flavor, ensuring the cake stays moist, flavorful, and beautifully textured.
- Chocolate cake mix: Provides a reliable, moist chocolate base that’s easy to prepare.
- Evaporated milk: Adds creaminess and depth to the coconut-pecan filling.
- Granulated sugar: Sweetens the filling perfectly without overpowering.
- Unsalted butter: Gives the filling richness and a buttery smoothness.
- Sweetened shredded coconut: Adds chewiness and tropical flavor that’s classic in German chocolate desserts.
- Chopped pecans: Bring a satisfying crunch and nutty aroma.
- Chocolate frosting: The crowning touch, offering a silky, chocolaty finish.
- Water, oil, and eggs: Standard ingredients needed to prepare the cake mix.
How to Make German Chocolate Poke Cake Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake releases easily after baking. This simple prep sets the stage for a perfectly baked cake.
Step 2: Mix and Bake the Cake
Follow the package instructions of the chocolate cake mix, combining it with water, oil, and eggs. Pour the batter evenly into your prepared pan and bake for 28 to 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, signaling a moist but fully cooked cake.
Step 3: Create the Coconut-Pecan Filling
While the cake cools for about 10 minutes, get started on the luscious filling. In a saucepan over medium heat, mix evaporated milk, granulated sugar, and unsalted butter, stirring until the butter melts and everything combines smoothly. Stir in shredded coconut and chopped pecans, and cook for an additional 2 to 3 minutes. This step ensures the filling thickens just enough to hold its decadent texture.
Step 4: Poke and Pour
Using the handle of a wooden spoon or a skewer, poke holes evenly all over the surface of your slightly cooled cake, about every inch apart. This technique allows the warm coconut-pecan filling to seep deep into the cake, making every forkful amazingly moist and flavorful.
Step 5: Chill and Frost
After pouring the warm filling over the cake, let it cool to room temperature, then refrigerate for at least two hours. Chilling gives the flavors time to meld beautifully. Once the cake is chilled, spread a generous layer of chocolate frosting across the top for that classic finishing touch.
How to Serve German Chocolate Poke Cake Recipe
Garnishes
For extra flair, sprinkle toasted pecans, an extra handful of shredded coconut, or even some chocolate shavings on top of the frosted cake. These garnishes add texture and elevate your presentation from simple to stunning.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The creamy sides balance the rich chocolate and nutty filling perfectly, making for an indulgent dessert experience.
Creative Ways to Present
Slice the cake into squares and serve them on pretty dessert plates with a drizzle of caramel or chocolate sauce. For parties, cut the cake into mini bites or layer it in clear parfait glasses with whipped cream for an impressive, individual dessert presentation.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store it in an airtight container in the refrigerator. It stays moist and delicious for up to 4 days and is an excellent option for preparing ahead of time.
Freezing
This German Chocolate Poke Cake Recipe freezes wonderfully. Wrap the cake securely in plastic wrap and then place it in a freezer-safe container or bag. When you’re ready, thaw it overnight in the fridge to retain maximum moisture and flavor.
Reheating
If you prefer your cake slightly warm, gently reheat a slice in the microwave for 15 to 20 seconds. This can melt the chocolate frosting just a bit and soften the coconut-pecan filling, making it even more gooey and indulgent.
FAQs
Can I make the filling ahead of time?
While you can prepare the filling in advance, it’s best to pour it warm over the cake immediately after cooking for optimal absorption and texture in your German Chocolate Poke Cake Recipe.
What if I don’t have a boxed chocolate cake mix?
You can absolutely use your favorite homemade chocolate cake batter instead. Just make sure it’s moist and sturdy enough to hold the filling without crumbling.
Can I substitute pecans with another nut?
Yes! Walnuts, almonds, or even hazelnuts work well and provide a similar crunchy texture, though pecans are traditionally used for that classic flavor.
Is it necessary to chill the cake before frosting?
Chilling the cake allows the filling to set and prevents the frosting from melting, so it’s highly recommended for best results and neat presentation.
How long does this cake last once frosted?
Stored properly in the fridge, the cake remains fresh and delicious for up to four days. Beyond that, the texture and flavor may begin to decline.
Final Thoughts
There’s something incredibly comforting about a German Chocolate Poke Cake Recipe that brings together rich chocolate, nutty coconut, and smooth frosting all in one bite. It’s a crowd-pleaser that’s surprisingly easy to make, perfect for sharing with friends and family. Give this recipe a try and watch it quickly become a beloved classic in your dessert rotation—you won’t regret it!
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German Chocolate Poke Cake Recipe
- Total Time: 2 hours 45 minutes
- Yield: 12–15 servings 1x
Description
This German Chocolate Poke Cake combines a moist chocolate cake base with a rich coconut-pecan filling soaked into poked holes, all topped with creamy chocolate frosting. Perfect for celebrations or cozy dessert cravings, this easy-to-make cake offers layers of luscious flavors and textures that delight every bite.
Ingredients
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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake evenly.
- Prepare Baking Pan: Grease and flour a 9×13-inch baking pan thoroughly to prevent the cake from sticking.
- Mix Cake Batter: Prepare the chocolate cake mix according to the package instructions, typically combining the mix with water, oil, and eggs until smooth.
- Bake Cake: Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean, ensuring the cake is cooked through.
- Cool Cake Slightly: Allow the cake to cool in the pan for about 10 minutes to firm up before adding the filling.
- 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 well combined.
- Add Coconut and Pecans: Stir in sweetened shredded coconut and chopped pecans, mixing evenly.
- Thicken Filling: Cook the mixture for an additional 2-3 minutes, stirring constantly, until it thickens slightly to a creamy consistency.
- Poke Cake Holes: Using the handle of a wooden spoon or a skewer, poke holes all over the cooled cake evenly about 1 inch apart to allow filling absorption.
- Pour Filling Over Cake: Evenly pour the warm coconut-pecan filling over the cake, making sure it seeps deeply into the holes.
- Cool and Refrigerate: Let the cake cool to room temperature, then refrigerate for at least 2 hours to allow the flavors to meld and the filling to set.
- Frost the Cake: Once chilled, spread the chocolate frosting evenly over the top of the cake for a smooth, sweet finish.
- Slice and Serve: Slice the cake into 12-15 servings and enjoy it chilled for the best flavor and texture.
Notes
- Use a wooden spoon handle or skewer to poke holes evenly for better filling absorption.
- Refrigerate the cake for at least 2 hours to ensure the filling sets and flavors meld perfectly.
- For extra texture, you can lightly toast the pecans before adding to the filling.
- If preferred, use homemade chocolate frosting instead of canned for a fresher taste.
- Make sure not to overbake the cake to keep it moist for soaking the filling.
- Let the cake come to room temperature before frosting for easier spreading.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
