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–+ servings
German Chocolate Poke Cake

German Chocolate Poke Cake: Moist Bliss in Every Bite

Experience the indulgent German Chocolate Poke Cake with rich chocolate, creamy coconut, and crunchy pecans. A delightful dessert for any occasion.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 2 cups granulated sugar can use brown sugar for extra depth
  • 1 tablespoon baking powder ensure it's fresh for optimal rise
  • 1 teaspoon baking soda this ingredient is essential
  • 1 teaspoon salt don’t skip this vital component
  • 3/4 cup unsweetened cocoa powder Dutch-process cocoa offers an even deeper taste
  • 1 cup whole milk swap with almond milk for a dairy-free version
  • 1/2 cup vegetable oil melted coconut oil is a nice alternative
  • 2 large eggs flax eggs can be used for a vegan substitute
  • 2 teaspoons vanilla extract opt for pure vanilla for the best results
  • 1 cup boiling water
For the Topping
  • 1 cup sweetened shredded coconut unsweetened can be used if preferred
  • 1 cup chopped pecans walnuts or simply omitting them works too
  • 1 14-ounce can sweetened condensed milk it’s key to the poke effect
  • 1 cup chocolate frosting store-bought is a great time-saver

Equipment

  • 9x13-inch baking pan
  • large mixing bowl
  • Whisk
  • hand mixer
  • Spatula
  • Wooden spoon
  • small mixing bowl

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.
  2. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and unsweetened cocoa powder. Whisk until well combined.
  3. Add the whole milk, vegetable oil, large eggs, and vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes until smooth.
  4. Stir in the boiling water carefully, mixing until smooth but not over-mixing.
  5. Pour the batter into the prepared pan and bake for 30 to 35 minutes until a toothpick comes out clean.
  6. Let the cake cool in the pan for about 10 minutes, then poke holes all over the top.
  7. In a small bowl, mix the sweetened condensed milk, sweetened shredded coconut, and chopped pecans. Pour this over the warm cake, filling the holes.
  8. Allow the cake to cool completely in the pan.
  9. Spread chocolate frosting evenly over the cooled cake before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 28gVitamin A: 200IUCalcium: 50mgIron: 2mg

Notes

For best results, use high-quality cocoa powder and ensure ingredients are fresh. Allow the cake to cool before frosting.

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