Description
This German Chocolate Poke Cake is a decadent and moist chocolate cake filled with a rich, gooey coconut-pecan filling and topped with creamy chocolate frosting. Perfectly balanced with sweet and nutty flavors, this poke cake is a crowd-pleaser for any occasion.
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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Pan: Grease and flour a 9×13-inch baking pan to prevent sticking.
- Make Cake Batter: Prepare the chocolate cake mix according to the package instructions, mixing it with water, oil, and eggs as required.
- Bake Cake: Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean, ensuring the cake is fully cooked.
- Cool Cake: Allow the cake to cool in the pan for about 10 minutes to set slightly before adding the filling.
- Prepare 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 Coconut and Pecans: Stir in the shredded coconut and chopped pecans to the saucepan mixture.
- Thicken Filling: Cook the filling for an additional 2-3 minutes, stirring constantly, until the mixture thickens slightly for optimal texture.
- Poke Cake: Using the handle of a wooden spoon or a skewer, poke holes all over the cooled cake, spacing them about 1 inch apart to allow the filling to seep in.
- Pour Filling: Pour the warm coconut-pecan filling evenly over the cake, ensuring the filling seeps into the holes for maximum flavor infusion.
- Chill Cake: Allow the cake to cool to room temperature, then refrigerate for at least 2 hours to let the flavors meld properly.
- Frost Cake: Once chilled, spread the chocolate frosting evenly over the top of the cake for a smooth and rich finish.
- Serve: Slice and serve the cake chilled for best taste and texture.
Notes
- Ensure the cake is fully cooled before poking holes to prevent crumbling.
- Use a wooden spoon handle or skewer to create uniform holes for even filling distribution.
- Refrigerate the cake for at least 2 hours to allow the filling to set and flavors to meld.
- For extra flavor, you can toast the pecans before adding them to the filling.
- Store leftover cake tightly covered in the refrigerator for up to 4 days.
