Description
Indulge in a moist and flavorful German Chocolate Poke Cake with a vibrant raspberry ribbon and toasted coconut. This classic dessert is elevated with a delightful textural contrast and bursting with chocolatey goodness.
Ingredients
Scale
- 200g (7oz) All-Purpose Flour: Provides structure.
- 150g (5.3oz) Granulated Sugar: Adds sweetness and tenderness.
- 50g (1.75oz) Unsweetened Cocoa Powder: For rich chocolate flavor.
- 1 tsp Baking Powder: Helps the cake rise.
- ½ tsp Baking Soda: Creates extra lift and tenderness.
- ¼ tsp Salt: Enhances flavors.
- 120ml (½ cup) Vegetable Oil: Keeps the cake moist.
- 120ml (½ cup) Buttermilk: Adds tang and tenderness.
- 2 Large Eggs: Binds ingredients and adds richness.
- 1 tsp Vanilla Extract: Enhances flavor.
- 120ml (½ cup) Hot Water: Blooms cocoa powder for moisture.
- 200g (1 cup) Sweetened Shredded Coconut: Adds tropical flavor and texture.
- 150g (1 cup) Chopped Pecans: Provides crunch and nutty flavor.
- 100g (½ cup) Unsalted Butter: Creates a creamy frosting base.
- 200g (1 cup) Powdered Sugar: Sweetens and smooths frosting.
- 120ml (½ cup) Evaporated Milk: Adds richness to frosting.
- 1 tsp Vanilla Extract (for frosting): Reinforces vanilla flavor.
- 200g (1 cup) Raspberries: Provides fruity flavor.
- 50g (¼ cup) Granulated Sugar (for ribbon): Sweetens raspberry puree.
- 1 tbsp Lemon Juice: Brightens raspberry flavor.
- 2 tbsp Toasted Coconut Flakes: Adds flavor and visual appeal.
- 3 Raspberry Halves (optional): For garnish.
Instructions
- Preheat & Prep: Preheat oven to 180°C (350°F) and grease/line a 23cm (9-inch) cake pan.
- Combine Dry Ingredients: Whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
- Blend Wet Ingredients: Combine oil, buttermilk, eggs, and vanilla.
- Combine Wet & Dry: Gradually add wet to dry, then stir in hot water.
- Bake to Perfection: Bake for 30-35 minutes, or until a toothpick comes out clean.
- Cooling is Key: Cool in pan for 10 minutes, then invert onto a wire rack.
- Raspberry Ribbon Creation: Blend raspberries, sugar, and lemon juice; strain and simmer until thickened.
- Coconut-Pecan Frosting Magic: Whisk butter, powdered sugar, evaporated milk, and vanilla; fold in coconut and pecans.
- Poke & Fill: Poke holes in cooled cake and drizzle with raspberry ribbon.
- Frost & Garnish: Frost with coconut-pecan frosting and garnish with coconut flakes and raspberries.
- Chill & Serve: Refrigerate for 20 minutes before slicing and serving.
Notes
Toasting the coconut flakes enhances their flavor. Using high-quality vanilla extract makes a noticeable difference.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg
Keywords: german chocolate cake,poke cake,raspberry,coconut,chocolate,dessert,baking,easy