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German Chocolate Poke Cake

Indulge in a rich and moist German Chocolate Poke Cake topped with creamy coconut and pecan frosting, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, German
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box German chocolate cake mix Easy to use cake mix for a quick preparation.
  • 1 cup water Use warm water for better mixing.
  • 1/2 cup vegetable oil Can substitute with melted butter for richer flavor.
  • 3 large eggs Ensure eggs are at room temperature for optimal mixing.
For the Poking Syrup
  • 1 cup sweetened condensed milk Adds sweetness and moisture to the cake.
  • 1/2 cup chocolate syrup For added chocolaty flavor.
For the Frosting
  • 1 cup sweetened shredded coconut Makes the frosting rich and textured.
  • 1 cup chopped pecans Provide a nice crunch to the frosting.
  • 1 cup heavy whipping cream Use chilled for better whipping results.
  • 1/4 cup powdered sugar To sweeten the frosting.

Method
 

Baking the Cake
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Mix on medium speed for about 2 minutes, or until the batter is smooth.
  3. Pour the batter into a greased 9x13 inch baking pan. Bake according to the package directions for about 30-35 minutes. It's ready when a toothpick inserted comes out clean.
Poking and Soaking
  1. Once the cake has cooled for a few minutes, use a wooden spoon handle to poke holes all over the cake.
  2. In a bowl, mix the sweetened condensed milk and chocolate syrup. Pour this over the cake, ensuring it seeps into the holes.
Making the Frosting
  1. In a mixing bowl, combine the shredded coconut and chopped pecans.
  2. In another bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Gently fold in the coconut and pecans.
  3. Spread the frosting over the cooled poke cake generously.
Final Touch
  1. For the best flavor, refrigerate the cake for at least an hour before serving.

Notes

For extra chocolateiness, drizzle more chocolate syrup on top before serving. Leftovers can be stored in the fridge covered in plastic wrap for up to three days.