Go Back
Print
Equipment
Notes
Smaller
Normal
Larger
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
mins
Cook Time
30
minutes
mins
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.