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German Chocolate Poke Cake

German Chocolate Poke Cake

Rebecca Blumer
Discover the ultimate German Chocolate Poke Cake recipe with moist layers, gooey coconut-pecan topping, and rich chocolate flavor. Perfect for any occasion!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 People
Calories 450 kcal

Ingredients
  

Cake Base

  • 2 cups All-Purpose Flour
  • ¾ cup Unsweetened Cocoa Powder
  • 1½ cups Granulated Sugar
  • 1½ tbsp Baking Soda
  • 1 tbsp Baking Powder
  • ½ tbsp Salt
  • 1 cup Buttermilk
  • 2 large Eggs
  • ½ cup Vegetable Oil
  • 1 tbsp Vanilla Extract

Poke Filling

  • 14 ounce can Sweetened Condensed Milk
  • ½ cup Chocolate Sauce or Chocolate Fudge Topping optional

Coconut-Pecan Topping (German Chocolate Topping)

  • 1 cup Evaporated Milk
  • 3 large Egg Yolks
  • ½ cup or 1 stick Unsalted Butter
  • 1 cup Brown Sugar
  • 1½ cups Shredded Sweetened Coconut
  • 1 cup Chopped Pecans
  • 1 tbsp Vanilla Extract
  • ¼ tbsp Salt

Optional Garnishes

  • Chocolate Chips or Shavings
  • Extra Toasted Pecans
  • Maraschino Cherries

Instructions
 

Step 1: Prepare the Cake Batter

  • Preheat Your Oven:
    Set your oven to 350°F (175°C). This ensures the oven is nice and hot by the time you finish mixing the batter.
  • Combine Dry Ingredients:
    In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Mixing the dry ingredients first helps distribute the leaveners evenly.
  • Incorporate the Wet Ingredients:
    In a separate bowl, whisk together the buttermilk, eggs, vegetable oil, and vanilla extract. Once combined, create a well in the center of the dry ingredients and pour in the wet mixture. Stir until just incorporated. Avoid overmixing, as it can produce a dense crumb.
  • Optional Add-In:
    If you prefer an extra chocolate boost, fold in ½ cup of chocolate chips before transferring the batter to the baking pan.
  • Pour Batter into the Pan:
    Lightly grease a 9x13-inch baking dish or line it with parchment paper. Pour your batter into the dish, smoothing the top with a spatula for even baking.
  • Bake:
    Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Avoid overbaking to maintain a moist crumb.

Step 2: Poke and Fill

  • Let the Cake Cool Slightly:
    Allow the cake to rest for about 10 minutes. It should still be warm when poking holes, but not so hot that it breaks apart.
  • Poke the Cake:
    Using the handle of a wooden spoon or a large straw, poke holes about 1 inch apart all across the surface. Make sure you don’t go too close to the edges, and do your best to keep the holes somewhat evenly spaced.
  • Pour Sweetened Condensed Milk:
    Slowly drizzle the sweetened condensed milk over the cake, letting it seep down into the holes. Use a spatula to guide the milk if needed, ensuring each hole is filled. For extra richness, drizzle the optional chocolate sauce at this stage, too.
  • Cool Completely:
    Let the cake come to room temperature. If you want to speed up the cooling process, you can place it in the refrigerator for about 30 minutes while you prepare the coconut-pecan topping.

Step 3: Make the Coconut-Pecan Topping

  • Combine Evaporated Milk and Egg Yolks:
    In a medium saucepan off the heat, whisk the evaporated milk and egg yolks until thoroughly mixed.
  • Add Butter and Sugar:
    Place the saucepan over medium heat and add the butter and brown sugar. Stir continuously to prevent scorching. The mixture will gradually thicken as the butter melts and sugar dissolves. This can take around 7–9 minutes.
  • Add Coconut and Pecans:
    Once the mixture has thickened enough to coat the back of your spoon, turn off the heat and stir in the shredded sweetened coconut, chopped pecans, vanilla extract, and salt.
  • Cool the Topping:
    Let the topping cool until it is spreadable but not so stiff that it solidifies. You want it still warm enough to flow into the holes a bit and cling to the cake’s surface.

Step 4: Assemble and Decorate

  • Spread Topping Over the Cake:
    Carefully spoon or pour the coconut-pecan mixture over the cake, making sure to cover it thoroughly. Gently push the topping into the holes if you desire extra flavor infusion.
  • Final Touches:
    For an elegant finishing touch, sprinkle some chocolate shavings, extra chopped pecans, or toasted coconut flakes on top.
  • Let the Cake Set:
    Allow the cake to rest for at least 1 hour so the topping can cool completely and the flavors meld. For best results, chill it in the refrigerator for several hours or overnight.

Notes

Nutrition Information (Per Serving)
  • Calories: 450
  • Total Fat: 22g
  • Saturated Fat: 10g
  • Cholesterol: 85mg
  • Sodium: 280mg
  • Carbohydrates: 57g
    • Dietary Fiber: 2g
    • Sugars: 42g
  • Protein: 6g
 
Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.