Go Back
–+ servings
German Chocolate Poke Cake

Decadent German Chocolate Poke Cake: Irresistibly Moist Delight

This German Chocolate Poke Cake is a rich, crowd-pleasing dessert with layers of chocolate and coconut-pecan filling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: German
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides structure, no substitutions recommended.
  • 2 cups Granulated Sugar Can use brown sugar for deeper flavor.
  • 1 tbsp Baking Powder Ensure it’s fresh for best results.
  • 1 tsp Baking Soda No substitutes necessary.
  • 1 tsp Salt May omit for low-sodium diets.
  • 3/4 cups Unsweetened Cocoa Powder Dutch-processed cocoa yields a smoother taste.
  • 1 cup Whole Milk Use 2% for a lighter version.
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil or butter.
  • 2 Large Eggs For vegan option, use flax eggs or applesauce.
  • 2 tsp Vanilla Extract Optional for pure vanilla bean paste.
  • 1 cup Boiling Water Ensure the batter remains thin.
For the Poke Filling
  • 1 cup Sweetened Shredded Coconut Can replace with unsweetened for less sweetness.
  • 1/2 cup Chopped Pecans Can be replaced with walnuts or almonds.
  • 1 can Sweetened Condensed Milk Not replaceable with any other milk.
For the Frosting
  • 1 cup Chocolate Frosting Can use store-bought or homemade.

Equipment

  • 9x13 inch baking pan
  • Large mixing bowl
  • whisk
  • Electric Mixer
  • spatula

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a 9x13-inch baking pan.
  2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cocoa powder.
  3. Pour in milk, oil, eggs, and vanilla extract; beat on medium speed for about 2 minutes.
  4. Stir in boiling water until the batter is fully combined.
  5. Pour batter into the greased pan and bake for 30–35 minutes.
  6. After baking, cool in the pan for about 10 minutes and then poke holes all over the surface.
  7. Combine sweetened condensed milk, shredded coconut, and chopped pecans in a bowl; mix well.
  8. Pour the coconut-pecan mixture over the poked cake holes and spread evenly.
  9. Let the cake cool completely before spreading chocolate frosting on top.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Tried this recipe?

Let us know how it was!