German Chocolate Poke Cake brings all the rich flavors of the classic German Chocolate Cake into a simple, crowd-pleasing dessert. By poking holes into a moist chocolate cake and filling them with a luscious coconut-pecan filling, we create a decadent treat that’s perfect for any occasion. It’s a clever twist that amps up the texture and flavor without any fuss.
Ingredients
To create an irresistible German Chocolate Poke Cake, we need to gather ingredients that deliver rich chocolate flavor, a creamy texture, and the signature coconut-pecan sweetness. Below is everything we’ll use for each component.
For the Cake
We start with a moist, chocolatey base that perfectly complements the luscious filling and frosting:
- 1 box of chocolate cake mix (plus ingredients needed to prepare it, usually eggs, oil, and water)
- 1 cup boiling water (to intensify chocolate flavor)
- 3 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Chocolate Pudding
This layer seeps deeply into the cake’s pores, keeping it moist and tender:
- 1 package (3.9 ounces) instant chocolate pudding mix
- 2 cups cold milk
For the Coconut Pecan Frosting
This iconic frost combines sweetness with a nutty, coconut crunch:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Optional Toppings
- Additional chopped pecans for garnish
- Toasted coconut flakes
- Chocolate shavings or curls
| Ingredient Group | Key Ingredients |
|---|---|
| Cake | Chocolate cake mix, eggs, vegetable oil, boiling water, vanilla extract |
| Chocolate Pudding | Instant chocolate pudding mix, cold milk |
| Coconut Pecan Frosting | Evaporated milk, sugar, egg yolks, butter, vanilla extract, shredded coconut, chopped pecans |
| Optional Toppings | Chopped pecans, toasted coconut flakes, chocolate shavings |
Equipment Needed
To create the perfect German Chocolate Poke Cake, having the right equipment simplifies the process and ensures consistent results. Below is a list of essential tools we rely on for every step of the recipe, from mixing the batter to preparing the iconic coconut-pecan filling and assembling the cake.
Essential Tools for the Cake Base and Pudding Layer
- 9×13 inch baking pan: Ideal size for even baking and easy slicing.
- Mixing bowls: One large for the cake batter, one medium for the pudding preparation.
- Electric mixer or hand whisk: Speeds up mixing and ensures smooth batter without lumps.
- Measuring cups and spoons: For accurate ingredient measurement, crucial for the cake’s structure.
- Rubber spatula: Perfect for folding pudding mixture and scraping batter from bowls.
- Fork or skewer: Used to poke holes uniformly across the cooled cake to allow pudding to seep in.
Tools for Coconut-Pecan Frosting
- Medium saucepan: Needed for cooking the thick coconut-pecan filling smoothly.
- Wooden spoon or heat-resistant spatula: For stirring the filling continuously to avoid burning.
- Cooling rack: Allows the cake and frosting to cool evenly before decorating.
Optional but Helpful
- Toaster oven or skillet: For toasting optional coconut flakes and pecans to enhance flavor.
- Offset spatula or butter knife: Facilitates smooth frosting application and finishing touches.
Equipment Summary Table
| Equipment | Purpose | Notes |
|---|---|---|
| 9×13 inch baking pan | Bake the chocolate cake base | Use non-stick or line with parchment |
| Mixing bowls | Combine ingredients | One large for batter, medium for pudding |
| Electric mixer/whisk | Mix batter and pudding | Ensures smooth consistency |
| Measuring cups/spoons | Measure ingredients precisely | Essential for accuracy |
| Rubber spatula | Fold and scrape batter and pudding | Prevents waste |
| Fork or skewer | Create holes in cake for pudding insertion | Pokes uniform holes |
| Medium saucepan | Cook coconut-pecan frosting | Use heavy-bottom for even heating |
| Wooden spoon/spatula | Stir frosting while cooking | Heat-resistant recommended |
| Cooling rack | Cool cake and frosting | Prevents sogginess |
| Toaster/Skillet (optional) | Toast toppings | Enhances flavor |
| Offset spatula/knife | Apply frosting smoothly | Provides professional finish |
“Using the correct equipment not only streamlines baking but also enhances the texture and flavor of the iconic German Chocolate Poke Cake.”
Having these tools ready before we begin ensures a smooth baking experience and elevates the final result to bakery-quality perfection.
Directions
Follow these clear, step-by-step instructions to create our irresistible German Chocolate Poke Cake. Each stage brings out the rich flavors and perfect texture that this classic-inspired dessert is loved for.
Preparing the Cake Batter
- Preheat the oven to 350°F (175°C) for even baking.
- In a large mixing bowl, combine the following ingredients:
| Ingredient | Measurement | Prep |
|---|---|---|
| Chocolate cake mix | 1 box | Ready to use |
| Boiling water | 1 cup (240 ml) | Freshly boiled |
| Eggs | 3 large | Room temperature |
| Vegetable oil | 1/2 cup (120 ml) | – |
| Vanilla extract | 1 teaspoon | – |
- Pour the boiling water over the cake mix and stir for 2 minutes until smooth.
- Add eggs, vegetable oil, and vanilla extract. Mix thoroughly with an electric mixer on medium speed for 2–3 minutes.
- Ensure the batter is glossy and free of lumps before pouring it into the prepared pan.
Baking the Cake
- Grease a 9×13 inch baking pan lightly or line it with parchment paper.
- Pour the batter evenly into the pan.
- Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool completely on a wire rack for about 15 minutes.
Making the Chocolate Pudding
- While the cake bakes, whisk together the instant chocolate pudding mix and 2 cups (480 ml) cold milk in a medium bowl.
- Stir for 2 minutes until the pudding thickens.
- Cover and refrigerate the pudding until ready to use.
Poking the Cake
- Once the cake has cooled slightly but is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the top.
- Space the holes about 1 inch apart to create a grid pattern.
- This step is vital to allow the pudding to seep into the cake, making it moist and flavorful.
Adding the Pudding Layer
- Slowly pour the chilled chocolate pudding over the surface of the cake.
- Use a spatula to spread it gently, encouraging the pudding to fill the holes.
- Refrigerate the cake for at least 20 minutes to let the pudding set.
Preparing the Coconut Pecan Frosting
- In a medium saucepan, combine these ingredients:
| Ingredient | Measurement | Prep |
|---|---|---|
| Evaporated milk | 1 cup (240 ml) | – |
| Granulated sugar | 1 cup (200 grams) | – |
| Egg yolks | 4 large | Lightly beaten |
| Unsalted butter | 1/2 cup (115 grams) | Cut into cubes |
| Vanilla extract | 1 teaspoon | – |
| Shredded coconut | 1 cup (80 grams) | Sweetened preferred |
| Chopped pecans | 3/4 cup (75 grams) | Toasted for flavor |
- Cook the evaporated milk, sugar, and egg yolks over medium heat, stirring constantly until thickened (about 12 minutes). It should coat the back of a spoon.
- Remove from heat, stir in butter and vanilla until melted and smooth.
- Fold in shredded coconut and toasted pecans.
- Let the frosting cool to room temperature before spreading.
Spreading the Frosting
- Once the pudding layer has set, spread the cooled coconut pecan frosting evenly over the top.
- Use a spatula to create a textured, rustic look if desired.
- For extra flair, sprinkle additional toasted pecans, shredded coconut, and chocolate shavings on top.
- Refrigerate the cake for at least 1 hour before serving to allow flavors to meld beautifully.
Make-Ahead Instructions
To ensure our German Chocolate Poke Cake is ready to impress when needed, we can prepare key components ahead of time. This allows us to save time and develop deeper flavors as the cake rests.
Preparing the Cake Base in Advance
- Bake the chocolate cake as directed.
- Allow it to cool completely.
- Wrap the cake tightly with plastic wrap or cover with foil.
- Store in the refrigerator for up to 2 days before poking holes and adding the pudding.
Making the Chocolate Pudding Layer Ahead
- Prepare the instant chocolate pudding using cold milk.
- Cover the pudding with plastic wrap pressed directly on the surface to prevent a skin from forming.
- Refrigerate for up to 1 day before pouring into the poke holes.
Cooking the Coconut-Pecan Frosting Early
- Combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan.
- Cook while stirring until the mixture thickens.
- Remove from heat and fold in shredded coconut and chopped pecans.
- Let cool completely.
- Store in an airtight container in the refrigerator for up to 2 days.
Final Assembly and Storage
- After the cake has been poked and filled with pudding, spread the cooled coconut-pecan frosting evenly over the top.
- Cover the whole cake tightly with plastic wrap.
- Refrigerate for at least 4 hours or overnight to let the flavors meld perfectly.
- For best texture and taste, consume within 3 days.
| Item | Make-Ahead Time | Storage Method |
|---|---|---|
| Chocolate Cake Base | Up to 2 days | Wrapped tightly, refrigerated |
| Chocolate Pudding | Up to 1 day | Covered plastic wrap, refrigerated |
| Coconut-Pecan Frosting | Up to 2 days | Airtight container, refrigerated |
| Assembled Poke Cake | Up to 3 days | Tightly wrapped, refrigerated |
Tip: When ready to serve, allow the cake to sit at room temperature for 15 minutes to enhance the rich, creamy texture and vibrant flavors of our German Chocolate Poke Cake.
Serving Suggestions
Enhance the experience of our German Chocolate Poke Cake by pairing it with thoughtful serving ideas. The rich flavors and moist texture of the cake invite complementary additions that elevate each slice.
Ideal Serving Temperature
For the best texture and flavor, serve the cake chilled or at room temperature. We recommend removing the cake from the fridge about 30 minutes before serving to allow the coconut-pecan frosting to soften slightly.
Garnishing Tips
Add a final touch with one or more of these options:
- Toasted Coconut Flakes: Sprinkle evenly for a crunchy contrast and intensified coconut aroma.
- Chopped Pecans: Scatter on top to enhance the nutty flavor and provide a delightful crunch.
- Chocolate Shavings or Curls: Use dark or milk chocolate shavings for an elegant finish that highlights the chocolate base.
- Whipped Cream: A dollop of lightly sweetened whipped cream balances the cake’s richness with airy smoothness.
Beverage Pairings
Pair our German Chocolate Poke Cake with these beverages for a well-rounded dessert experience:
| Beverage | Flavor Complement | Serving Suggestion |
|---|---|---|
| Coffee | Enhances chocolate notes | Serve hot black coffee or latte |
| Milk | Balances rich sweetness | Cold whole or 2% milk |
| Dessert Wine | Adds a fruity or nutty accent | Try Port or a sweet Riesling |
| Hot Tea | Lightens richness | Choose black tea or chai |
Portion Suggestions
Cut the cake into square slices about 2-inch wide to ensure each piece holds enough pudding and frosting for maximum indulgence without overwhelming guests.
Presentation Ideas
Serve on a white or neutral-colored platter to showcase the cake’s rich brown hues and creamy frosting. Adding a few pecans or toasted coconut flakes around the plate provides an inviting rustic look.
“The key to serving the perfect German Chocolate Poke Cake lies in balancing its rich, moist texture with fresh and light accents, making each bite irresistible.“
By following these Serving Suggestions we can showcase our German Chocolate Poke Cake as a centerpiece dessert that impresses visually and delights every sense.
Storage Tips
Proper storage is essential to preserve the moist texture and rich flavor of our German Chocolate Poke Cake. Here are the best practices to keep it fresh and delicious:
- Refrigeration
After assembling the cake, cover it tightly with plastic wrap or aluminum foil to prevent drying out and absorbing odors. Store in the refrigerator for up to 3 days. Chilling helps the coconut-pecan frosting set beautifully and allows flavors to meld.
- Serving from the Refrigerator
For a more enjoyable eating experience, let the cake sit at room temperature for about 20 to 30 minutes before serving. This softens the frosting and enhances the cake’s moisture and flavor.
- Freezing
If you want to store the cake longer, freezing is an option. Wrap the cake securely in plastic wrap, then aluminum foil to prevent freezer burn. Freeze for up to 1 month. To thaw, transfer the cake to the refrigerator overnight and then bring it to room temperature before serving.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3 days | Cover tightly, serve at room temp for best taste |
| Freezing | Up to 1 month | Double wrap, thaw in fridge overnight |
- Separate Components Storage
If you prepare the coconut-pecan frosting or chocolate pudding layer ahead, store each in airtight containers in the refrigerator. They will keep fresh for up to 3 days and can be assembled just before serving for maximum freshness.
“Storing your German Chocolate Poke Cake properly guarantees each bite remains indulgent and moist.“
Following these Storage Tips ensures our classic cake stays as irresistible as the moment it came out of the oven.
Conclusion
German Chocolate Poke Cake is a fantastic way to enjoy the classic flavors with less fuss and maximum taste. Its moist texture and rich coconut-pecan filling make it a crowd-pleaser for any occasion. With simple ingredients and easy steps, it’s a dessert that anyone can master.
Whether you’re baking for a special event or just craving something sweet, this cake delivers every time. Don’t forget to experiment with toppings and serving options to make it your own. Once you try it, this poke cake will quickly become a favorite in our dessert rotation.
Frequently Asked Questions
What is a German Chocolate Poke Cake?
A German Chocolate Poke Cake is a simplified version of traditional German Chocolate Cake. It features a moist chocolate cake base with holes poked into it, filled with chocolate pudding, and topped with a coconut-pecan frosting for a rich, flavorful dessert.
What ingredients do I need to make the cake base?
You’ll need a box of chocolate cake mix, boiling water, eggs, vegetable oil, and vanilla extract to prepare the moist cake base.
How is the coconut-pecan frosting made?
The frosting is made by cooking evaporated milk, sugar, egg yolks, butter, and vanilla extract until thick, then folding in shredded coconut and chopped pecans.
What tools are essential for making this cake?
Key tools include a 9×13 inch baking pan, mixing bowls, an electric mixer or whisk, measuring cups and spoons, a fork or skewer for poking holes, a rubber spatula, and a medium saucepan.
Can I make parts of the cake ahead of time?
Yes. You can prepare the cake base, pudding, and frosting in advance. Store each component separately in airtight containers, and refrigerate the assembled cake for up to three days.
How should I store the German Chocolate Poke Cake?
Store the cake tightly covered in the refrigerator for up to three days. For longer storage, freeze it wrapped well, and thaw before serving. Keep pudding and frosting in airtight containers separately if storing.
What is the best way to serve the cake?
Serve the cake chilled or at room temperature. Garnish with toasted coconut flakes, chopped pecans, or chocolate shavings. Pair it nicely with coffee, milk, dessert wine, or hot tea.
How do I make sure the cake stays moist?
Cover the cake tightly and refrigerate it. Allow it to sit at room temperature for about 30 minutes before serving to enhance moisture and flavor.
What size should I cut the slices?
Cut the cake into 2-inch square slices for an appealing presentation and easy serving.
Are there any optional toppings I can add?
Yes, additional chopped pecans, toasted coconut flakes, and chocolate shavings can enhance both flavor and appearance. A dollop of whipped cream is also a great option.