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Poke cakes have taken the dessert world by storm, captivating the hearts and taste buds of many with their unique flavor combinations and delightful textures. These cakes are not only simple to make but also offer an exciting twist on traditional cake recipes by allowing for flavorful fillings to seep into the cake itself. Among the many varieties of poke cakes, the German Chocolate Poke Cake stands out with its luscious blend of rich chocolate, sweet coconut, and crunchy pecan flavors, creating a dessert that is truly irresistible.

Homemade German Chocolate Poke Cake Recipe

Indulge in the mouthwatering taste of homemade German Chocolate Poke Cake! This delightful dessert combines rich chocolate cake with a luscious filling of chocolate pudding, topped with a creamy coconut-pecan frosting. Perfect for any occasion, it's easy to make and sure to impress your loved ones. Experience the joy of baking and create cherished memories around the table with this irresistible treat! #GermanChocolateCake #PokeCake #BakingJoy #DessertIdeas #HomemadeGoodness
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Ingredients
  

For the Cake:

1 ¾ cups all-purpose flour

1 ½ cups granulated sugar

¾ cup unsweetened cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

For the Coconut-Pecan Frosting:

1 cup evaporated milk

1 cup granulated sugar

½ cup unsalted butter

3 large egg yolks, beaten

1 ½ cups sweetened shredded coconut

1 cup chopped pecans

1 tsp vanilla extract

For the Chocolate Pudding:

1 (3.9 oz) package instant chocolate pudding mix

2 cups whole milk

Instructions
 

Prepare the Cake:

    - Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

      - In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.

        - Add eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes until well blended.

          - Stir in the boiling water (the batter will be thin). Pour the batter into the prepared baking pan.

            - Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for about 10 minutes in the pan.

              Make the Chocolate Pudding:

                - While the cake is cooling, prepare the chocolate pudding. In a bowl, whisk together the pudding mix and 2 cups of cold milk for about 2 minutes. Set aside until it thickens.

                  Poke the Cake:

                    - Once the cake has cooled, use the end of a wooden spoon or a skewer to poke holes all over the top of the cake, about 1 inch apart.

                      Add the Pudding:

                        - Pour the prepared chocolate pudding over the poked cake, ensuring it fills the holes. Use a spatula to spread it evenly over the surface.

                          Prepare Coconut-Pecan Frosting:

                            - In a medium saucepan over medium heat, combine evaporated milk, sugar, butter, and egg yolks. Stir constantly until the mixture thickens, approximately 10 minutes.

                              - Remove from heat and stir in coconut, pecans, and vanilla extract. Let it cool for about 15-20 minutes.

                                Frost the Cake:

                                  - Once the frosting has thickened and cooled, spread it evenly over the pudding-covered cake, allowing it to slightly seep into the holes.

                                    Chill and Serve:

                                      - Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together. Slice and enjoy!

                                        Prep Time: 30 minutes | Total Time: 3 hours | Servings: 12