A decadent poke cake with a rich chocolate base, gooey coconut-pecan filling, and smooth chocolate frosting.

Scale

2 cups all-purpose flour

2 cups granulated sugar

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup unsweetened cocoa powder

1 cup whole milk

½ cup vegetable oil

2 large eggs

2 teaspoons vanilla extract

1 cup boiling water

1 cup sweetened shredded coconut

1 cup chopped pecans

1 cup sweetened condensed milk

1 cup chocolate frosting

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1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

2. Mix flour, sugar, cocoa, baking powder, baking soda, and salt in a bowl.

3. Add milk, oil, eggs, and vanilla; beat for 2 minutes.

4. Stir in boiling water until smooth and pour into the pan.

5. Bake 30–35 minutes, then cool for 10 minutes.

6. Poke holes across the cake with a wooden spoon handle.

7. Mix condensed milk, coconut, and pecans. Pour into the holes.

8. Let the cake cool completely, then spread chocolate frosting on top.

9. Serve at room temperature or chilled.

Store in the refrigerator for up to 4 days. Freeze slices for up to 2 months for longer storage.