German Chocolate Poke Cake

Directions

1. Preheat the oven to 175°C (350°F). Grease and flour a 23×33 cm (9×13-inch) baking pan.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
4. Gradually add dry ingredients alternating with buttermilk, mixing until smooth. Stir in hot water until well combined.
5. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly.
6. While the cake is still warm, poke holes all over the surface using the handle of a wooden spoon or a skewer.
7. In a saucepan, combine evaporated milk, sugar, egg yolks, and butter over medium heat. Stir constantly until thickened. Remove from heat and stir in coconut, pecans, and vanilla extract.
8. Pour the coconut-pecan filling evenly over the warm cake, allowing it to soak into the holes. Let cool completely.
9. Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe over the cooled cake. Garnish with extra toasted coconut if desired.
10. Chill for at least 1 hour before serving for best results.

Recipe Details

Prep Time: 25 minutes
Cook Time: 35 minutes
Cooling/Chill Time: 1 hour
Total Time: About 2 hours
Servings: 12
Difficulty: Medium

Variations & Substitutions

• Use caramel sauce or dulce de leche in the holes for a richer flavor.
• Swap shredded coconut with almond flakes for a nutty variation.
• Substitute heavy cream frosting with cream cheese frosting for a tangy twist.
• Add chocolate chips to the cake batter for extra chocolate indulgence.

Serving Suggestions