German Chocolate Poke Cake
A rich chocolate cake with a coconut-pecan filling and chocolate frosting.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Filling and Frosting
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup sweetened condensed milk
- 1 cup chocolate frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- Add milk, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- Stir in boiling water. The batter will be thin.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes. Use the handle of a wooden spoon to poke holes all over the cake.
- In a bowl, mix together coconut, pecans, and sweetened condensed milk. Spread evenly over the cake.
- Spread chocolate frosting over the top. Let the cake cool completely before serving.
Notes
Store the cake in the refrigerator for up to 3 days.