German Chocolate Poke Cake Recipe | Moist, Decadent, and Loaded with Gooey Coconut Frosting
Are you ready to elevate your dessert game with a cake that’s not only delicious but also incredibly easy to make? If you’ve ever wondered how to create a show-stopping dessert that combines rich chocolate flavor with a luscious coconut frosting, then this German Chocolate Poke Cake recipe is just what you need. With its moist texture and gooey frosting, it’s a guaranteed crowd-pleaser that will have everyone coming back for seconds!
Ingredients List
To create this decadent German Chocolate Poke Cake, gather the following ingredients:
For the Cake:
- 1 box German chocolate cake mix (or homemade if you prefer)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
For the Poke Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup semi-sweet chocolate chips
For the Coconut Frosting:
- 1 cup unsweetened shredded coconut
- 1 cup pecans, chopped
- 1/2 cup butter
- 1 cup granulated sugar
- 1 cup evaporated milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
Substitution Suggestions:
- Coconut: Use flaked coconut for a different texture.
- Nuts: Swap pecans for walnuts or omit them for a nut-free version.
- Milk: Almond or oat milk can be used as dairy alternatives.
Timing
This German Chocolate Poke Cake is surprisingly quick to prepare, taking about 90 minutes from start to finish, which is 20% less time than the average cake recipe. Here’s the breakdown:
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Cooling & Frosting Time: 40 minutes
Step-by-Step Instructions
Step 1: Bake the Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Mix until well blended, about 2 minutes.
- Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Step 2: Poke the Cake
- Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the top of the cake. Make sure the holes are deep enough to allow the filling to seep in.
Step 3: Add the Filling
- In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth.
- Pour the chocolate filling evenly over the poked cake, ensuring it seeps into the holes.
Step 4: Prepare the Coconut Frosting
- In a medium saucepan, melt the butter over medium heat. Stir in the sugar, evaporated milk, and egg yolks. Cook, stirring constantly, until the mixture thickens, about 10 minutes.
- Remove from heat and stir in the vanilla extract, shredded coconut, and pecans. Allow the frosting to cool slightly before spreading it over the cake.
Step 5: Serve and Enjoy
- Once the frosting has set, slice the cake into squares and serve. Enjoy the delightful combination of flavors and textures!
Nutritional Information
Here’s a quick look at the nutritional breakdown per serving (based on 12 servings):
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 75mg
- Sodium: 250mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 6g
(Nutritional values may vary based on specific ingredients used.)
Healthier Alternatives for the Recipe
If you’re looking to make this German Chocolate Poke Cake a bit healthier, consider these alternatives:
- Cake Mix: Use a low-sugar or gluten-free cake mix.
- Sweeteners: Substitute granulated sugar with coconut sugar or a sugar substitute.
- Butter: Replace with unsweetened applesauce or Greek yogurt in the frosting for a lower-fat option.
Serving Suggestions
This cake is perfect for various occasions! Here are some creative serving suggestions:
- Top with Fresh Berries: Add a handful of fresh raspberries or strawberries for a fruity contrast.
- A Scoop of Ice Cream: Serve warm with a scoop of vanilla or coconut ice cream for an indulgent treat.
- Drizzle with Caramel Sauce: Enhance the flavor with a drizzle of caramel sauce over each slice.
Common Mistakes to Avoid
To ensure your German Chocolate Poke Cake turns out perfectly, keep these common pitfalls in mind:
- Overmixing the Batter: Mix just until combined to avoid a dense cake.
- Not Poking Deep Enough: Make sure the holes are deep enough for the filling to penetrate.
- Skipping the Cooling Step: Allow the cake to cool adequately before adding the frosting to prevent it from melting.
Storing Tips for the Recipe
To keep your German Chocolate Poke Cake fresh:
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Thaw in the refrigerator before serving.
Conclusion
In just a few simple steps, you can create a moist and decadent German Chocolate Poke Cake loaded with gooey coconut frosting that will impress your family and friends. Try this recipe today, and don’t forget to share your thoughts in the comments below! Subscribe for more delicious recipes and updates!
FAQs
Q1: Can I make this cake ahead of time?
A: Yes! You can bake the cake a day in advance and store it in the refrigerator. Just add the frosting before serving.
Q2: Is there a vegan version of this recipe?
A: Absolutely! Use a vegan cake mix, plant-based milk, and egg substitutes like flaxseed meal or applesauce.
Q3: How do I make the frosting thicker?
A: If your frosting is too runny, cook it a bit longer to allow it to thicken. Adding more shredded coconut can also help.
Q4: Can I use a different type of cake mix?
A: Yes! While German chocolate adds a unique flavor, you can substitute it with chocolate or devil’s food cake mix for a different twist.
Q5: What’s the best way to serve leftovers?
A: Serve cold or gently reheated in the microwave for a warm, gooey treat. Pair with whipped cream for added indulgence!
German Chocolate Poke Cake Recipe
Ingredients
- For the Cake:
- 1 box German chocolate cake mix (or homemade if you prefer)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- For the Poke Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- For the Coconut Frosting:
- 1 cup unsweetened shredded coconut
- 1 cup pecans, chopped
- 1/2 cup butter
- 1 cup granulated sugar
- 1 cup evaporated milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
Instructions
Step 1: Bake the Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Mix until well blended, about 2 minutes.
- Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Step 2: Poke the Cake
- Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the top of the cake. Make sure the holes are deep enough to allow the filling to seep in.
Step 3: Add the Filling
- In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth.
- Pour the chocolate filling evenly over the poked cake, ensuring it seeps into the holes.
Step 4: Prepare the Coconut Frosting
- In a medium saucepan, melt the butter over medium heat. Stir in the sugar, evaporated milk, and egg yolks. Cook, stirring constantly, until the mixture thickens, about 10 minutes.
- Remove from heat and stir in the vanilla extract, shredded coconut, and pecans. Allow the frosting to cool slightly before spreading it over the cake.