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Dive into Delight: German Chocolate Poke Cake That’s Sure to Impress

Are you feeling the weight of the world, juggling your busy life while still trying to impress with your baking skills? I totally get it! Let me introduce you to the heavenly delight that is German Chocolate Poke Cake. Trust me, this recipe will not only satisfy your sweet tooth but also have your friends and family singing your praises in no time. Plus, it’s super easy to whip up, making it the perfect solution for those hectic days when you need a little sweetness in your life.

Why You’ll Love This German Chocolate Poke Cake

Let’s face it—life can be overwhelming, and you might find yourself in a pinch, needing a showstopper dessert that doesn’t require master chef skills. That’s where this German Chocolate Poke Cake comes in. Picture this: a moist chocolate cake that’s sliced and infused with luscious coconut and pecan frosting. Yes, please! It’s indulgent, flavorful, and absolutely stunning. What more could you want?

Ingredients

Here’s what you’ll need to create your very own German Chocolate Poke Cake:

• For the Cake:

  • 1 box chocolate cake mix (plus required ingredients on the box)

• For the Filling:

  • 1 can (12 oz) evaporated milk
  • 1 cup sugar
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract

• For the Frosting:

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar

Steps to Cake Heaven

Step 1: Bake the Cake

Start by preheating your oven according to the instructions on your chocolate cake mix box. Get that aroma going—there’s nothing like the smell of chocolate wafting through your home! Prepare your cake mix as directed, pour it into a greased 9×13 inch baking dish, and pop it in the oven. Bake until it’s puffed, and a toothpick comes out clean (these are the moments when your patience is truly tested).

Step 2: Poke It Up

Once your cake is out of the oven and cooled for about 15 minutes (yep, I know you’re tempted to dive right in, but hang tight!), use the handle of a wooden spoon to poke holes all over the cake. Trust me; it’ll create the magic later!

Step 3: Make the Coconut-Pecan Filling

While your cake is cooling, it’s time to make that rich filling. In a saucepan, combine your evaporated milk, sugar, butter, and vanilla extract over medium heat. Stir until the mixture is bubbly and the sugar is dissolved. Add in the coconut and pecans, and let it cool slightly.

Step 4: Fill the Poked Cake

Pour that warm mixture over the poked cake, allowing it to seep into those holes like a warm hug. Who knew a cake could be so comforting, right? Let it chill in the fridge for at least an hour – this is where the cake really absorbs all that creamy goodness.

Step 5: Frost and Serve

Whip the cream and powdered sugar together until you reach soft peaks. Spread this fluffy layer over the top of the chilled cake and get ready for the oohs and aahs when you serve it!

Cooking Tips to Make You Shine

• Time-Saver Tip: You can use a pre-made chocolate cake for this recipe if you’re even shorter on time.
• Make it Ahead: This cake takes on even more flavor if it sits overnight in the fridge. Plus, it means less stress on the big day!
• Don’t Stress the Mess: If your frosting isn’t perfect, it’s still going to taste divine! Just think of it as “rustic charm”—edible art, if you will.

A Little Story

I still remember the first time I made this cake for a family gathering. My kids were bouncing off the walls with excitement, and my husband kept managing to sneak bites when he thought I wasn’t looking. When I finally served it, there was silence, followed by cheers. It became my go-to for dessert tables, and I can assure you, it will work its magic on your loved ones too.

FAQs about the German Chocolate Poke Cake

Can I substitute the cake mix?
Absolutely! You can use a homemade chocolate cake recipe if you prefer. Just remember to adjust the baking time accordingly.

How do I store leftovers?
Simply cover the cake and store it in the refrigerator. Just like your favorite pair of jeans, it’ll stay good for several days!

Can I make it gluten-free?
Yes! Swap in a gluten-free cake mix, and you’re good to go!

As you can see, this German Chocolate Poke Cake is truly a delightful treat that’s perfect for any occasion—whether it’s a family dinner or a last-minute bake sale. So roll up those sleeves, gather your ingredients, and let’s create something magical together. You won’t regret it!

And who knows? Maybe it’ll even become your new signature dish! Happy baking!

Show me love by checking out my other amazing recipes, like my Decadent Chocolate Chip Cookies and Easy One-Pot Pasta Dishes. Each recipe is crafted to help you make delicious meals while creating cherished memories in the kitchen!

Meta Description: German Chocolate Poke Cake is the perfect recipe for busy lovers of sweet treats. Quick, easy, and delicious, this cake will wow everyone!

German Chocolate Poke Cake

A moist chocolate cake infused with luscious coconut and pecan frosting, perfect for impressing friends and family.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American, German

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Cake

• 1 box chocolate cake mix Plus required ingredients on the box.

For the Filling

• 1 can (12 oz) evaporated milk
• 1 cup sugar
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1/2 cup unsalted butter
• 1 tsp vanilla extract

For the Frosting

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar

Method

 

Preparation

1. Preheat your oven according to the instructions on your chocolate cake mix box. Prepare the cake mix as directed and pour it into a greased 9×13 inch baking dish.
2. Bake until it’s puffed and a toothpick comes out clean.

Poking and Filling

1. Once your cake is cooled for 15 minutes, poke holes all over the cake using the handle of a wooden spoon.
2. In a saucepan, combine the evaporated milk, sugar, butter, and vanilla extract over medium heat. Stir until bubbly and the sugar is dissolved.
3. Add coconut and pecans, letting it cool slightly.
4. Pour the warm mixture over the poked cake, allowing it to seep into the holes, and chill in the fridge for at least an hour.

Frosting and Serving

1. Whip the cream and powdered sugar together until soft peaks form.
2. Spread the whipped cream over the top of the chilled cake and serve.

Notes

You can use a pre-made chocolate cake for this recipe if you're short on time. The cake tastes better if made ahead and sits overnight in the fridge. Don't stress if your frosting isn't perfect; it will still taste divine!