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German Chocolate Poke Cake


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

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


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

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