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German Chocolate Poke Cake Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This German Chocolate Poke Cake is a decadent dessert combining a moist chocolate cake base with a luscious coconut-pecan filling and rich chocolate frosting. The unique ‘poke’ method infuses the cake with a sweet, creamy filling, making every bite deeply flavorful and moist. Perfect for parties or special occasions, this cake blends classic German Chocolate flavors with a convenient and easy-to-make poke cake technique.

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
  2. Prepare Pan: Grease and flour a 9×13-inch baking pan ensuring the cake doesn’t stick after baking.
  3. Mix Cake Batter: Prepare the chocolate cake mix according to the package instructions, typically by combining the mix with water, oil, and eggs.
  4. Bake Cake: Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is baked through.
  5. Cool Cake Slightly: Allow the cake to cool in the pan for about 10 minutes to set before adding filling.
  6. Make 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.
  7. Add Coconut and Pecans: Stir in shredded coconut and chopped pecans to the milk mixture.
  8. Thicken Filling: Cook for an additional 2-3 minutes, stirring constantly, until the mixture thickens slightly to a spreadable consistency.
  9. Poke Cake: Using the handle of a wooden spoon or a skewer, poke holes all over the cooled cake about 1 inch apart to allow the filling to seep in.
  10. Fill Cake: Pour the warm coconut-pecan filling evenly over the cake, making sure the filling seeps into the holes for maximum flavor infusion.
  11. Cool and Chill: Allow the cake to cool to room temperature, then refrigerate for at least 2 hours so the flavors meld and the filling sets.
  12. Frost Cake: Once chilled, spread the can of chocolate frosting evenly over the top of the cake for a finishing touch.
  13. Serve: Slice the cake and serve it chilled for the best flavor and texture.

Notes

  • Ensure the cake is warm but not hot when poking the holes to avoid crumbling.
  • For best results, chill the cake for at least 2 hours but up to overnight to let flavors fully develop.
  • Use quality shredded coconut and pecans for enhanced texture and flavor.
  • Leftovers can be stored covered in the refrigerator for up to 4 days.
  • This cake freezes well; wrap tightly and freeze for up to 2 months, thaw in the refrigerator before serving.

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Find it online: https://fastkitchenrecipes.com/german-chocolate-poke-cake-recipe/