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Welcome to the delightful world of desserts! Today, we are diving into the luscious and decadent realm of the German Chocolate Poke Cake. This rich and moist cake is infused with the distinct flavors of coconut and pecans, making it an indulgent treat that is perfect for celebrations, gatherings, or simply a sweet craving. The beauty of a poke cake lies not only in its flavor but in its texture. The cake is deliberately poked and filled with a creamy mixture, resulting in an explosion of taste with every bite.

Homemade German Chocolate Poke Cake Recipe

Indulge in the rich and moist flavors of a Decadent Homemade German Chocolate Poke Cake! This delightful dessert combines chocolate, coconut, and pecans for a truly irresistible treat. Perfect for gatherings or satisfying your sweet cravings, this poke cake method enhances moisture and flavor. Dive into our comprehensive guide for step-by-step instructions to create this delicious cake from scratch. Get ready to impress! #GermanChocolateCake #PokeCake #DessertRecipes #BakingJoy #ChocolateLovers #SweetTreats
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Ingredients
  

1 box German chocolate cake mix

1 cup coconut milk (or regular but coconut adds richness)

1/2 cup vegetable oil

3 large eggs

1 cup sweetened flaked coconut

1 cup chopped pecans

14 oz can sweetened condensed milk

1 cup chocolate frosting

1 teaspoon vanilla extract

Whipped cream for topping (optional)

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 the German chocolate cake mix, coconut milk, vegetable oil, and eggs. Beat on medium speed for about 2 minutes until well combined and smooth.

    Bake the Cake: Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for about 10 minutes.

      Poke the Cake: Once cooled, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake, making sure to poke deep but not completely through the cake.

        Prepare the Filling: In a separate bowl, mix the sweetened condensed milk and vanilla extract until well combined. Pour this mixture evenly over the poked cake, allowing it to seep into the holes.

          Make the Topping: In a medium saucepan, combine the coconut and chopped pecans. Toast the mixture over medium heat for about 5-7 minutes, stirring frequently until golden and fragrant.

            Combine with Frosting: Add half of the toasted coconut-pecan mixture to the chocolate frosting and mix well. Spread the mocha-infused frosting over the top of the cake, ensuring even coverage.

              Add Final Touches: Top the frosted cake with the remaining coconut-pecan mixture, spreading it evenly to cover the frosting.

                Chill and Serve: For best results, refrigerate the cake for at least 2 hours (preferably overnight) to let the flavors meld and the filling soak in. Before serving, feel free to add a dollop of whipped cream on top if desired!

                  Prep Time: 20 minutes | Total Time: 1 hour and 30 minutes (plus chilling) | Servings: 12-16 portions