Introduction
German Chocolate Poke Cake is a decadent dessert that infuses the rich flavors of German chocolate into a moist, tender cake with deep, satisfying pockets of gooey coconut-pecan filling. This twist on the traditional German chocolate cake involves poking holes in the cake after baking and pouring a luscious filling over the top, allowing it to seep into the cake and create pockets of flavor in every bite. It’s a treat that combines the comfort of a classic cake with the excitement of unexpected textures and layers, making it a perfect dessert for celebrations or a luxurious weekend treat.
What’s Unique About This Recipe
This recipe takes the beloved elements of a classic German chocolate cake—namely its distinctive coconut-pecan frosting—and transforms them into a rich filling that’s poured over a poke cake, ensuring that every forkful includes a perfect blend of cake and creamy topping. Unlike traditional layer cakes, this poke cake recipe allows for more filling in every bite, enhancing the moistness and flavor complexity of the cake.
Ingredients
- For the Cake:
- 1 box German chocolate cake mix (plus required ingredients, typically water, eggs, and oil)
- For the Coconut-Pecan Filling:
- 1 cup granulated sugar
- 1 cup evaporated milk
- 3 egg yolks, beaten
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded coconut
- For the Topping:
- 1/2 cup chocolate syrup
- Optional: Whipped cream or ice cream for serving
Nutrition
Each serving of German Chocolate Poke Cake approximately contains:
- Calories: 480
- Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 80mg
- Sodium: 320mg
- Carbohydrates: 52g
- Fiber: 2g
- Sugars: 38g
- Protein: 6g
Step by Step Instructions
Step 1: Bake the Cake
- Prepare the German chocolate cake mix according to the package instructions. Pour the batter into a greased 9×13 inch baking pan.
- Bake as directed on the box, typically around 30-35 minutes, until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool slightly, then use the end of a wooden spoon to poke holes all over the top of the cake.
Step 2: Prepare the Coconut-Pecan Filling
- Combine sugar, evaporated milk, beaten egg yolks, and butter in a saucepan over medium heat. Cook, stirring constantly, until thickened, about 12-15 minutes.
- Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut.
- Pour the hot filling over the poked cake, making sure to fill the holes for even distribution.
Step 3: Add the Final Touches
- Drizzle chocolate syrup over the cake.
- Allow the cake to cool completely at room temperature, then refrigerate it for at least an hour to set before serving.
Serving Tips
Serve this cake chilled or at room temperature. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream to balance the richness of the chocolate and coconut-pecan filling.
Storage Tips
Store the cake covered in the refrigerator. It will keep well for up to 5 days. The flavors will continue to meld and develop over time, making this cake even more delicious the day after it’s made.
FAQs
Q: Can I make this cake a day ahead? A: Yes, this cake is ideal for making a day ahead as it allows the flavors to meld together and the filling to thoroughly soak into the cake.
Q: Is there a substitute for pecans in the filling? A: If you’re allergic to pecans or prefer a different nut, walnuts are a suitable substitute that still provide a similar texture and flavor.
The German Chocolate Poke Cake is a delightful twist on a classic that always brings rave reviews. It’s a special recipe in my collection for its ability to impress guests and satisfy those chocolate and caramel cravings in one go. The process of poking holes and filling them with a rich coconut-pecan mixture not only ensures flavor in every bite but also adds an element of fun to the baking process. This cake is a celebration of texture and taste, making it a must-try for any dessert lover.