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German Chocolate Poke Cake

A moist chocolate cake poked with holes and filled with a creamy coconut pecan frosting.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings 12 slices
Calories 400 kcal

Equipment

  • 9x13 inch baking pan or similar sized pan
  • Mixing bowls Several, of varying sizes
  • Wooden spoon or spatula

Ingredients
  

Cake Ingredients

  • 2 cups Granulated sugar
  • 1 cup Unsweetened cocoa powder
  • 1.5 cups All-purpose flour
  • 1.5 teaspoons Baking powder
  • 1 teaspoon Salt

Frosting Ingredients

  • 1 cup Butter softened
  • 3 cups Powdered sugar
  • 1 cup Sweetened condensed milk
  • 1 cup Buttermilk
  • 1 cup Pecans chopped
  • 1 cup Coconut sweetened, shredded

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  • In a large bowl, whisk together sugar, cocoa powder, flour, baking powder, and salt.
  • Add eggs, oil, and vanilla; mix until just combined.
  • Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let the cake cool completely in the pan.
  • Once cooled, poke holes all over the cake using a wooden skewer or the handle of a spoon.
  • In a separate bowl, beat together butter, powdered sugar, sweetened condensed milk, buttermilk, pecans, and coconut until smooth and creamy.
  • Pour frosting over the poked cake, allowing it to seep into the holes. Spread evenly to coat the top.

Notes

For a richer flavor, use dark cocoa powder. You can also add chocolate chips to the cake batter.