Description
A delightful and moist German Chocolate Poke Cake filled with rich chocolate and topped with sweet coconut and crunchy pecans.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup granulated sugar (for frosting)
- 1/2 cup evaporated milk
- 1/2 cup unsalted butter
- 4 large egg yolks
- 1 teaspoon vanilla extract (for frosting)
- 2 cups sweetened shredded coconut
- 1 cup chopped pecans
- Whipped cream (optional, for serving)
- Additional pecans or coconut (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease your baking pan generously.
- Combine the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
- Add in the eggs, buttermilk, oil, and vanilla; beat on medium until a velvety batter forms.
- Carefully stir in the boiling water and pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool for about 15 minutes.
- Combine sugar, evaporated milk, butter, and egg yolks in a saucepan over medium heat for the frosting, stirring continuously for 10 minutes until thickened.
- Remove from heat and fold in vanilla, coconut, and pecans.
- Poke holes all over the cooled cake, then pour the frosting over it.
- Optional: Top with whipped cream and garnish with extra pecans or coconut before serving.
Notes
For a gluten-free version, substitute gluten-free flour. For dairy-free, use almond milk instead of buttermilk.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg