Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 4 large eggs
- 1 cup vegetable oil or melted coconut oil
- 1 cup coconut milk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup sugar for topping
- 1/4 cup coconut milk for topping
- chocolate frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with cooking spray or butter.
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 3/4 cup of cocoa powder, 2 cups of granulated sugar, 1 tablespoon of baking powder, and a pinch of salt until well combined.
- In another bowl, beat together 4 large eggs, 1 cup of vegetable oil (or melted coconut oil), and 1 cup of coconut milk until smooth.
- Gradually pour the wet mixture into the dry ingredients while stirring gently until just combined.
- Pour the batter into your prepared baking dish and spread evenly.
- Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow it to cool in the pan for about 10 minutes before poking holes all over its surface with a fork.
- While your cake cools slightly, prepare your topping by mixing together 1 cup of sweetened shredded coconut and 1 cup of chopped pecans in a bowl.
- In a small saucepan over medium heat, combine these ingredients with 1/2 cup of sugar and about 1/4 cup of coconut milk until heated through but not boiling.
- Carefully pour half of your warm coconut-pecan mixture over the cooled poke cake so it seeps into those lovely holes you created earlier.
- Let it sit for about an hour so flavors meld together.
- Top with chocolate frosting generously spread across the top; keep some crushed pecans aside for garnish if desired.
- Slice into squares and serve immediately.
Notes
Store leftovers in an airtight container.
Reheat slices briefly in microwave.
Serve with whipped cream topping.
Use high-quality chocolate for richness.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 250mg
- Fat: 15g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg