In This Recipe
Have you ever craved the rich, nutty flavor of German chocolate cake but wished for something even more indulgent? What if you could experience that classic taste with pockets of gooey goodness in every bite? That’s exactly what makes a German Chocolate Poke Cake so irresistible! This dessert combines the traditional German chocolate flavor profile with the moist, flavor-infused technique of poke cakes, creating a dessert experience that’s truly unforgettable.
Ingredients List
For the Cake:
- 1 box German chocolate cake mix
- 3 large eggs, at room temperature
- 1/2 cup vegetable oil
- 1 cup buttermilk (substitute: 1 cup milk + 1 tablespoon vinegar)
- 1 teaspoon vanilla extract
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup chocolate fudge sauce
For the Coconut Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks, lightly beaten
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened coconut flakes
- 1 cup chopped pecans (optional: toast them for enhanced flavor)
Timing
Prep Time: 20 minutes – perfect for quick weekend baking projects
Bake Time: 30-35 minutes – less time than traditional layer cakes that require cooling between layers
Cooling/Setting Time: 2 hours – make this dessert ahead of time for stress-free entertaining
Total Time: 3 hours (mostly hands-off)
Step-by-Step Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, combine the cake mix, eggs, oil, buttermilk, and vanilla extract. Mix until just combined – overmixing can lead to a dense cake, so about 30 seconds with an electric mixer is perfect!
Step 2: Bake the Cake
Pour the batter into your prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Pro tip: Start checking at 28 minutes as oven temperatures can vary significantly.
Step 3: Create the Holes
While the cake is still warm (not hot!), use the handle of a wooden spoon to poke holes evenly throughout the cake, spacing them about 1 inch apart. Make sure to poke all the way to the bottom for maximum filling distribution!
Step 4: Add the Filling
Mix the sweetened condensed milk and chocolate fudge sauce until well combined. Slowly pour this mixture over the cake, ensuring it flows into the holes. Use a spatula to gently spread and encourage the filling into all the holes.
Step 5: Prepare the Coconut Pecan Frosting
In a medium saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until mixture thickens (about 10 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Allow to cool until just warm before spreading.
Step 6: Frost and Chill
Spread the coconut pecan frosting evenly over the cake. Refrigerate for at least 2 hours before serving to allow flavors to meld and filling to set completely.
Nutritional Information
Per serving (1/15th of cake):
- Calories: 420
- Protein: 5g
- Carbohydrates: 54g
- Fat: 22g
- Fiber: 2g
- Sugar: 42g
Healthier Alternatives for the Recipe
- Low-Sugar Option: Use sugar-free cake mix and sugar-free condensed milk to reduce sugar content
- Gluten-Free Version: Substitute with gluten-free chocolate cake mix
- Lighter Version: Use light coconut milk and reduce sugar in frosting by 1/4 cup
- Nut-Free Alternative: Skip pecans and add extra coconut or chocolate chips
Serving Suggestions
Serve this German Chocolate Poke Cake slightly chilled with:
- A scoop of vanilla ice cream for a hot-cold contrast
- Fresh raspberries or strawberries to cut through the richness
- A drizzle of warm caramel sauce for extra decadence
- Pair with coffee or an espresso martini for an adult dinner party dessert
Common Mistakes to Avoid
- Poking holes while cake is too hot: Wait 5-10 minutes after baking to prevent crumbling
- Rushing the frosting: Cook the coconut pecan mixture slowly to prevent curdling
- Skipping refrigeration: The chilling step is crucial for flavor development
- Using cold eggs: Room temperature ingredients blend more smoothly in the cake batter
Storing Tips for the Recipe
This German Chocolate Poke Cake actually improves with time! Store covered in the refrigerator for up to 5 days. For freezing, cut into individual portions, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Conclusion
This German Chocolate Poke Cake transforms a classic dessert into an even more memorable treat with minimal extra effort. The combination of moist chocolate cake, creamy filling, and traditional coconut-pecan topping creates the perfect balance of flavors and textures. Whether for a family gathering, potluck, or special occasion, this cake is guaranteed to impress. Try it this weekend and discover your new go-to dessert recipe!
FAQs
- Can I make this cake a day ahead of serving?
Absolutely! In fact, making it 24 hours ahead allows flavors to develop even more fully. - Why is it called German Chocolate when it’s not from Germany?
The name comes from Samuel German, who developed the sweet baking chocolate used in the original recipe, not from the country of Germany. - Can I use a homemade cake instead of a box mix?
Yes! Any chocolate cake recipe that yields a 9×13 cake will work perfectly. - Is there a non-dairy version of this recipe?
You can use coconut milk in place of evaporated milk and non-dairy butter alternatives, though the texture may vary slightly. - How do I know if my coconut pecan frosting is cooked enough?
It should coat the back of a spoon and be thick enough that when you draw a line through it with your finger, the line remains visible.