Homemade German Chocolate Poke Cake

Why You’ll Love This German Chocolate Poke Cake

• Easy to Make: With simple steps, you’ll have a stunning dessert that looks like it took hours.
• Irresistibly Moist: The rich caramel and coconut filling soaks into the cake, making it incredibly moist and flavorful.
• Classic Flavors: Combines the beloved chocolate, coconut, and caramel trio in a fun new way.
• Crowd-Pleaser: Perfect for parties, potlucks, or any celebration.

Tools You’ll Need

• Wooden skewer or fork for poking holes
• Mixing bowls
• 9×13-inch baking pan
• Whisk and spatula

Homemade German Chocolate Poke Cake

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• Author: hkycu
• Total Time: 55 minutes

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Description

This Homemade German Chocolate Poke Cake takes the classic German chocolate cake to a whole new level. With a moist chocolate cake base, gooey caramel-coconut filling, and rich chocolate topping, every bite is a luscious indulgence. Whether for a birthday, holiday, or any special occasion, this cake is sure to impress your family and friends!

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Ingredients

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For the Cake:

• 1 ¾ cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 ¾ cups granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot water or brewed coffee (for extra richness)

For the Filling:

• 1 cup sweetened condensed milk
• 1/2 cup caramel sauce
• 1 cup shredded sweetened coconut
• 1/2 cup chopped pecans

For the Topping:

• 1 ½ cups whipped topping (homemade or store-bought)
• 1/4 cup chocolate syrup or melted chocolate
• 1/4 cup toasted coconut
• 1/4 cup chopped pecans

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Instructions

Step 1: Make the Cake Batter

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk the sugar, eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot water or coffee until smooth. The batter will be thin.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 2: Prepare the Filling

6. While the cake is baking, mix the sweetened condensed milk and caramel sauce in a small bowl.

Step 3: Poke the Holes and Fill

7. Once the cake is out of the oven, let it cool for 10 minutes. Then, use a wooden skewer or fork to poke holes all over the cake, about 1 inch apart.
8. Pour the caramel mixture evenly over the cake, ensuring it seeps into the holes.
9. Sprinkle the shredded coconut and chopped pecans over the top. Let the cake cool completely.

Step 4: Add the Topping

10. Spread the whipped topping evenly over the cooled cake.
11. Drizzle chocolate syrup or melted chocolate over the whipped topping. Sprinkle with toasted coconut and chopped pecans for garnish.

Step 5: Chill and Serve

12. Refrigerate the cake for at least 2 hours (or overnight) to let the flavors meld.
13. Slice and serve chilled for the ultimate dessert experience!

Notes

• Use Fresh Ingredients: Fresh coconut and high-quality cocoa make a big difference in flavor.
• Don’t Skip the Coffee: Coffee enhances the chocolate flavor without making it taste like coffee.
• Toast the Coconut and Pecans: Toasting brings out a richer flavor for the topping.
• Chill for the Best Texture: Refrigeration helps the filling soak into the cake, making it ultra-moist.

• Prep Time: 20 minutes
• Cook Time: 35 minutes

Storage Instructions

• Refrigerate Leftovers: Store the cake in an airtight container in the fridge for up to 5 days.
• Freeze: Wrap individual slices tightly and freeze for up to 3 months. Thaw in the fridge before serving.

Frequently Asked Questions (FAQ)

Q1: Can I use a cake mix instead of making the cake from scratch?
A: Yes! A boxed chocolate cake mix works perfectly if you’re short on time.

Q2: Can I make this cake dairy-free?
A: Substitute dairy-free milk (like almond or oat) for buttermilk and use dairy-free caramel and whipped topping.

Q3: Can I make this cake ahead of time?
A: Definitely! The flavors get even better after a day in the fridge, so it’s a great make-ahead dessert.

Conclusion: The Ultimate Indulgence

This Homemade German Chocolate Poke Cake is a decadent dessert that will delight any crowd. With its rich chocolate cake, gooey caramel-coconut filling, and creamy topping, it’s hard to resist a second slice!

Did you make this recipe? Share your photos and reviews—we’d love to see how yours turned out!

Nutritional Information (per serving)
Calories: 450
Protein: 6g
Carbohydrates: 55g
Fat: 22g
Fiber: 3g

Treat yourself to this indulgent dessert—you deserve it!