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German Chocolate Poke Cake The Ultimate Easy Dessert Recipe

German Chocolate Poke Cake

This German Chocolate Poke Cake is a decadent and irresistible dessert that combines a rich chocolate base with a luscious coconut-pecan filling and smooth chocolate frosting. Moist, flavorful, and delightfully gooey, it’s the perfect treat for chocolate lovers and special occasions alike.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, German-inspired
Calories: 540
Ingredients Method Notes

Ingredients
  

Cake Base
  • 2 cups All-purpose flour
  • 2 cups Granulated sugar
  • 1.5 tsp Baking powder
  • 1 tsp Baking soda
  • 0.5 tsp Salt
  • 1 cup Unsweetened cocoa powder
  • 1 cup Whole milk
  • 0.5 cup Vegetable oil
  • 2 large Eggs
  • 2 tsp Vanilla extract
  • 1 cup Boiling water
Topping and Filling
  • 1 cup Sweetened shredded coconut
  • 1 cup Chopped pecans
  • 1 cup Sweetened condensed milk
  • 1 cup Chocolate frosting

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cocoa powder. Mix well.
  3. Add milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
  4. Stir in boiling water until the batter is fully combined. The batter will be thin.
  5. Pour the batter into the prepared baking pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes.
  6. Using the handle of a wooden spoon, poke holes all over the top of the warm cake.
  7. In a bowl, mix the sweetened condensed milk, shredded coconut, and chopped pecans. Pour this mixture evenly over the cake, letting it seep into the holes.
  8. Allow the cake to cool completely, then spread chocolate frosting evenly over the top.
  9. Serve at room temperature or chilled. Enjoy!

Notes

For extra indulgence, drizzle melted chocolate or caramel over the top before serving. Store covered in the refrigerator for up to 4 days. Toast the coconut and pecans for a deeper nutty flavor.