German Chocolate Poke Cake
This German Chocolate Poke Cake combines a moist chocolate cake with a rich chocolate condensed milk soak, homemade coconut pecan topping, and plenty of toasted coconut. It’s an easy 9x13-inch dessert that can be made ahead and tastes even better after chilling.
Servings 12 people
Calories 750kcal
Ingredients
Chocolate Cake
- 2 cups all-purpose flour 255g
- 1¾ cups granulated sugar 350g
- ⅓ cup unsweetened cocoa powder 34g
- 1 tsp baking powder
- 2 tsp baking soda
- ½ tsp salt
- ½ tsp espresso powder optional
- 2 large eggs room temperature
- ½ cup vegetable oil 120ml
- ⅔ cup buttermilk 158ml
- ⅓ cup sour cream 75g
- 2 tsp vanilla extract
- 1 cup hot brewed coffee 240ml
Chocolate Milk Soak
- 2 tbsp unsweetened cocoa powder
- ½ cup whole milk lightly warmed (120ml)
- ½ cup sweetened condensed milk 150g
Coconut Pecan Topping
- 2 cups sweetened shredded coconut
- 1¾ cups chopped pecans
- ¾ cup brown sugar 165g
- 1 can evaporated milk 12 oz / 354ml
- 4 large egg yolks
- ½ cup unsalted butter 113g
- About ⅚ cup sweetened condensed milk about 245g; leftover from the can used for the soak
- 1 tsp vanilla extract
- ¼ tsp salt
For Topping the Cake
- 1½ cups sweetened shredded coconut
Instructions
Make the Cake
- Preheat the oven to 350ºF. Grease a 9x13-inch baking pan and line with parchment paper if it's not non-stick.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- In a separate bowl, whisk together the eggs, oil, buttermilk, sour cream, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until mostly combined.
- Slowly pour in the hot coffee while whisking until the batter is smooth and evenly combined. The batter will be thin.
- Pour the batter into the prepared pan and bake for 30 to 36 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool for at least thirty minutes.
Make the Chocolate Milk Soak
- Add the cocoa powder to the lightly warmed milk and whisk until smooth and dissolved.
- Whisk in ½ cup of the sweetened condensed milk until well combined. Reserve the remaining sweetened condensed milk for the topping.
- Poke holes all over the surface with a fork, a skewer or the handle of a wooden spoon. The cake is moist, so crumbs may attach to the fork when you poke it. In that case, you can place the cake in the fridge for 10 minutes or so.
- Slowly pour the chocolate milk soak evenly over the cake, allowing it to absorb into the holes and surface.
- Place it in the fridge for at least 1 hour before adding the topping.
Make the Coconut Pecan Topping
- Place the coconut in a large dry skillet over medium-low heat. Toast, stirring frequently, until lightly golden and fragrant. Transfer to a plate or bowl and set aside.
- Add the chopped pecans to the same skillet and toast for a few minutes, stirring frequently, until fragrant. Remove from the heat and set aside with the coconut.
- In a medium saucepan, whisk together the brown sugar, evaporated milk, egg yolks, butter, remaining sweetened condensed milk from the can, and salt.
- Cook over medium-low to medium heat, stirring constantly, until the mixture thickens considerably and coats the back of a spoon, about 10 to 14 minutes.
- Remove from the heat and stir in the vanilla extract.
- Fold in the toasted coconut and pecans until evenly combined.
- Let the topping cool until thickened but still spreadable, then spread evenly over the cooled cake.
Toasted Coconut
- Place the coconut in a large dry skillet over medium-low heat. Cook, stirring frequently, until the coconut is evenly golden and fragrant. Watch it closely, as coconut can brown quickly once it starts to toast.
- Immediately transfer the toasted coconut to a plate or bowl to stop the cooking and let it cool completely.
- After spreading the coconut pecan topping over the cooled cake, sprinkle the toasted coconut evenly over the top.
Notes
Coffee: The coffee enhances the chocolate flavor but does not make the cake taste like coffee. If you prefer not to use it, replace it with 1 cup hot water.
Espresso powder: This is optional. It simply deepens the chocolate flavor and can be omitted without any other changes.
Buttermilk: If you don't have buttermilk, you can make a quick substitute by adding 2 teaspoons of lemon juice or vinegar to ⅔ cup whole milk. Let it sit for about 5 minutes before using.
Sour cream: Full-fat plain Greek yogurt can be used in place of the sour cream.
Vegetable oil: Another neutral-flavored oil, such as canola or avocado oil, can be substituted.
Cocoa powder: Use natural unsweetened cocoa powder for this recipe. Dutch-process cocoa may affect the way the cake reacts with the leavening ingredients.
Sweetened condensed milk: Measure ½ cup for the chocolate soak, then reserve everything remaining in the can for the coconut pecan topping.
Coconut: I used sweetened shredded coconut for the Pecan Coconut Topping, but used unsweetened for the toasted coconut topping. You can use either. I just like unsweetened for the final topping because it's not as moist, gives it a nice crunchy toasted finish.
Pecans: Pecans give the topping its classic German chocolate cake flavor, but walnuts can be substituted if needed.
Toasting the coconut: Keep the heat at medium-low and stir frequently. Coconut can go from golden to burned very quickly. Transfer it out of the hot pan as soon as it reaches the desired color.
Toasting the pecans: Toasting the pecans before adding them to the topping brings out their flavor. They only need a few minutes in the skillet, so watch them closely.
Adding the soak: Pour the soak gradually over the entire cake rather than dumping it in one area. Giving it time to absorb helps keep the cake evenly moist.
Make ahead: This cake is an excellent make-ahead dessert. It's even better if made the day before.
Storage: Store the cake covered in the refrigerator for up to 4 to 5 days. For the best texture, let individual slices sit at room temperature for about 15 to 20 minutes before serving.
Nutrition
Serving: 1slice | Calories: 750kcal