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Slice of German Chocolate Poke Cake topped with coconut and pecan frosting

German Chocolate Poke Cake

A moist, indulgent dessert that blends rich chocolate flavor with a creamy coconut-pecan topping, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, German
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsweetened cocoa powder Use high-quality cocoa powder for deeper flavor.
Wet Ingredients
  • 1 cup whole milk
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Don't skip the boiling water; it helps create a lighter texture.
Toppings
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans Feel free to swap for walnuts if preferred.
  • 1 cup sweetened condensed milk
  • 1 cup chocolate frosting Consider using dark chocolate frosting for added flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
  3. Add the milk, vegetable oil, eggs, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
  4. Stir in the boiling water until the batter is thin but smooth.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool in the pan for about 10 minutes. Then, poke holes all over the top using the handle of a wooden spoon.
Topping
  1. In a small bowl, mix together the sweetened condensed milk, shredded coconut, and chopped pecans.
  2. Pour this coconut-pecan mixture over the cake, ensuring it fills the holes.
  3. Allow the cake to cool completely, then spread chocolate frosting evenly over the top.

Notes

Store the cake in an airtight container in the refrigerator for 3-4 days. Can be frozen for up to 3 months; thaw in the fridge overnight before serving. Consider adding chocolate chips to the batter for extra chocolate flavor.