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
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
- 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
