This German Chocolate Poke Cake is a delectable dessert that combines moist chocolate cake with a rich coconut-pecan filling and a luscious chocolate frosting. It’s a twist on the classic German chocolate cake, offering a delightful blend of flavors and textures in every bite.

Why You’ll Love This Recipe

Moist and Flavorful: The poke cake method ensures each bite is infused with the sweet coconut-pecan filling, making it incredibly moist and flavorful.
Easy to Prepare: Utilizing a boxed chocolate cake mix simplifies the preparation, making it accessible even for novice bakers.
Crowd-Pleaser: With its rich layers and sweet toppings, this cake is sure to impress at gatherings, potlucks, or family dinners.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cake:

Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan.
Prepare the chocolate cake mix according to the package instructions, typically combining the mix with water, oil, and eggs.
Pour the batter into the prepared pan and bake as directed on the package, usually 28-30 minutes, until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes.

Prepare the Filling:

In a saucepan over medium heat, combine the evaporated milk, granulated sugar, and butter. Stir until the butter melts and the mixture is well combined.
Add the shredded coconut and chopped pecans to the mixture, stirring to combine.
Cook for an additional 2-3 minutes, stirring constantly, until the mixture thickens slightly.

Assemble the Cake:

Using the handle of a wooden spoon or a skewer, poke holes all over the cooled cake, about 1 inch apart.
Pour the warm coconut-pecan filling evenly over the cake, ensuring the filling seeps into the holes.
Allow the cake to cool to room temperature, then refrigerate for at least 2 hours to let the flavors meld.

Frost the Cake:

Once chilled, spread the chocolate frosting evenly over the top of the cake.
Slice and serve chilled.

Servings and Timing

Servings: This recipe yields approximately 12-15 servings.
Preparation Time: 15 minutes
Cooking Time: 28-30 minutes
Cooling Time: At least 2 hours
Total Time: Approximately 3 hours, including cooling

Variations

Nut-Free Version: Omit the chopped pecans from the filling and topping to accommodate nut allergies.
Enhanced Chocolate Flavor: For a richer chocolate taste, consider adding 1/2 cup of mini chocolate chips to the cake batter before baking.
Coconut-Free Option: If you prefer a non-coconut version, substitute the coconut in the filling with an equal amount of additional chopped pecans.

Storage/Reheating

Storage: Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
Freezing: The cake can be frozen (without frosting) for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

FAQs

How do I prevent the filling from making the cake soggy?

Ensure the cake has cooled slightly before pouring the warm filling over it. The filling will soak into the holes, creating a moist texture without making the cake soggy.

Can I use homemade chocolate cake batter instead of a mix?

Yes, you can substitute the boxed mix with your favorite homemade chocolate cake recipe, ensuring it yields enough batter for a 9×13-inch pan.

Is it necessary to refrigerate the cake?

Refrigeration helps the flavors meld and the filling set properly. It’s recommended to chill the cake for at least 2 hours before serving.

Can I make this cake ahead of time?

Absolutely. This cake tastes better the next day, making it perfect for preparing in advance.

How can I make the frosting from scratch?

You can prepare a simple chocolate buttercream frosting by beating together softened butter, cocoa powder, powdered sugar, vanilla extract, and a bit of milk until smooth and spreadable.

Can I use a different type of nut?

Yes, chopped walnuts or almonds can be used instead of pecans if desired.

How do I store leftover cake?

Keep the leftover cake in an airtight container in the refrigerator for up to 5 days to maintain freshness.

Can I freeze the cake?

Yes, the unfrosted cake can be frozen for up to 2 months. Wrap it tightly and thaw in the refrigerator overnight before serving.

Can I add extra coconut to the filling?

Yes, you can increase the coconut amount to your liking, but be careful not to make the filling too thick or it may not soak into the cake properly.

Can I use a gluten-free cake mix?

Yes, if you’re gluten-sensitive, you can substitute the boxed chocolate cake mix with a gluten-free version. Just make sure the other ingredients are also gluten-free.

Conclusion

German Chocolate Poke Cake is a perfect dessert for any occasion, bringing together moist chocolate cake, sweet coconut-pecan filling, and rich chocolate frosting. It’s easy to make, delicious, and sure to be a hit at your next gathering. Whether you make it ahead of time or serve it fresh, this cake is bound to impress!

German Chocolate Poke Cake

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Author: sara
Total Time: Approximately 3 hours, including cooling
Yield: 12-15 servings
Diet: Vegetarian

Print Recipe

Description

This German Chocolate Poke Cake is a decadent dessert that combines a moist chocolate cake with a rich coconut-pecan filling and creamy chocolate frosting. It’s a twist on the classic German chocolate cake, made easy with a boxed cake mix and perfect for gatherings, potlucks, or family dinners.

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

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Instructions

1. Prepare the Cake

Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan.
Prepare the chocolate cake mix according to the package instructions (mix with water, oil, and eggs).
Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes.

2. Prepare the Filling

In a saucepan over medium heat, combine evaporated milk, granulated sugar, and butter. Stir until the butter melts and the mixture is well combined.
Add shredded coconut and chopped pecans, stirring to combine.
Cook for an additional 2-3 minutes, stirring constantly, until the mixture thickens slightly.

3. Assemble the Cake

Using the handle of a wooden spoon or a skewer, poke holes all over the cooled cake, about 1 inch apart.
Pour the warm coconut-pecan filling evenly over the cake, ensuring the filling seeps into the holes.
Allow the cake to cool to room temperature, then refrigerate for at least 2 hours to let the flavors meld.

4. Frost the Cake

Once chilled, spread the chocolate frosting evenly over the top of the cake.
Slice and serve chilled.

Notes

Nut-Free Version: Omit the chopped pecans from the filling and topping for a nut-free version.
Enhanced Chocolate Flavor: Add 1/2 cup mini chocolate chips to the cake batter before baking for a richer chocolate taste.
Coconut-Free Option: Substitute the coconut in the filling with additional chopped pecans for a non-coconut version.
Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze the unfrosted cake for up to 2 months. Wrap tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

Prep Time: 15 minutes
Cook Time: 28-30 minutes
Category: Dessert
Method: Baking
Cuisine: American