Description:
German Chocolate Poke Cake is a decadent, easy-to-make dessert that combines the rich flavor of German chocolate cake with a sweet, gooey coconut-pecan topping. The cake is “punched” with holes, allowing the luscious topping to seep into the cake, making every bite indulgent and flavorful. This moist, sweet treat is perfect for parties, family gatherings, or any occasion when you want to impress with a deliciously sweet dessert.
Origin:
German Chocolate Cake originates from the United States, but it was inspired by a specific type of chocolate called “Baker’s German’s Sweet Chocolate,” which was developed by a man named Samuel German in 1852. The poke cake variation became popular in the 1970s as a way to make cakes more moist and flavorful.
Ingredients:
For the cake:
- 1 box (15.25 oz) German chocolate cake mix (or use your favorite homemade recipe)
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
For the topping:
- 1 cup evaporated milk
- ½ cup granulated sugar
- ½ cup unsalted butter
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions:
- Prepare the cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Prepare the German chocolate cake mix according to the instructions on the box. Typically, you’ll need to combine the cake mix with water, eggs, and oil. Stir until smooth.
- Bake the cake:
- Pour the prepared cake batter into the greased baking pan and bake according to the instructions on the cake box (usually 30-35 minutes) or until a toothpick inserted into the center comes out clean.
- Poke the cake:
- After the cake is done, remove it from the oven and let it cool for about 10-15 minutes. Once cooled slightly, use the handle of a wooden spoon (or a similar object) to poke holes all over the cake, about 1-inch apart.
- Prepare the topping:
- In a saucepan over medium heat, combine the evaporated milk, sugar, and butter. Stir continuously until the butter is melted, and the mixture is smooth.
- Bring the mixture to a simmer and cook for 5-7 minutes, allowing it to thicken slightly.
- Stir in the shredded coconut, chopped pecans, and vanilla extract. Continue to cook for 2-3 minutes until the mixture is thick and the coconut and pecans are evenly distributed.
- Fill the cake:
- Immediately pour the coconut-pecan topping over the warm cake, spreading it evenly across the top, ensuring it seeps into the holes you poked earlier.
- Cool and serve:
- Let the cake cool completely before serving, allowing the topping to set and firm up. You can refrigerate it for about 1-2 hours for a firmer texture or serve it at room temperature.
Tips for Success:
- Poking the cake: Be sure to poke holes all the way down into the cake so that the topping can soak in and flavor every bite.
- Topping thickness: If your topping is too runny, let it cook a little longer to thicken before spreading it over the cake.
- Make it from scratch: If you prefer homemade German chocolate cake, you can make it from scratch by using a traditional German chocolate cake recipe instead of a cake mix.
Recommendations:
- Serve with whipped cream or ice cream: A dollop of whipped cream or a scoop of vanilla ice cream pairs perfectly with this rich and decadent cake.
- For added flavor: Try adding a few tablespoons of coffee or chocolate liqueur to the cake batter for an added depth of flavor.
- Perfect for gatherings: This cake is an excellent dessert for potlucks, family dinners, or birthday parties. It’s sure to be a crowd-pleaser!
Nutrition (per serving):
Note: The nutrition values are approximate and will vary depending on specific ingredients and portions.
- Calories: 350-400 kcal
- Fat: 18g
- Carbohydrates: 50g
- Sugar: 38g
- Protein: 4g
- Sodium: 250mg
Enjoy this indulgent German Chocolate Poke Cake that’s guaranteed to satisfy your sweet tooth! Perfectly sweet, moist, and topped with a delicious coconut-pecan topping, it’s an unforgettable treat for any occasion.
