Mounds Poke Cake Recipe

Introduction

Mounds Poke Cake is a deliciously moist chocolate dessert infused with creamy coconut flavors. This cake combines classic chocolate, rich coconut cream, and sweetened condensed milk, topped with a luscious chocolate frosting for a truly irresistible treat.

Ingredients

• 1 box chocolate cake mix (plus ingredients called for on box)
• 14 oz can sweetened condensed milk
• 15 oz can coconut cream
• 7 oz package sweetened shredded coconut
• 12 oz container chocolate frosting
• Toasted coconut or almond slivers for garnish (optional)

Instructions

1. Step 1: Prepare the chocolate cake mix according to package instructions and bake in a greased 9×13 baking pan until a toothpick inserted in the center comes out clean.
2. Step 2: While the cake is still warm, use the end of a wooden spoon to poke holes all over the top, about 1 inch apart.
3. Step 3: In a medium bowl, whisk together the sweetened condensed milk and coconut cream until fully combined.
4. Step 4: Pour the coconut milk mixture evenly over the warm cake, allowing it to seep down into all the holes.
5. Step 5: Let the cake cool completely to room temperature, about 1-2 hours. As it cools, the cake will absorb the coconut milk soak.
6. Step 6: Once cooled, sprinkle the shredded sweetened coconut evenly over the top of the cake.
7. Step 7: Microwave the chocolate frosting for 20-30 seconds until pourable. Pour it over the coconut layer and use a spatula to spread it evenly.
8. Step 8: If desired, garnish with toasted coconut or almond slivers.
9. Step 9: Refrigerate the cake for at least 1 hour before slicing to allow it to set up fully.
10. Step 10: Serve chilled, either on its own or with whipped cream or vanilla ice cream. Enjoy!

Tips & Variations

• For extra coconut flavor, lightly toast the shredded coconut before sprinkling it on the cake.
• You can substitute coconut cream with full-fat coconut milk if cream is unavailable, but the texture will be slightly lighter.
• Try adding a sprinkle of chopped almonds inside the cake for added crunch.
• If you prefer a sweeter topping, fold some powdered sugar into the chocolate frosting before pouring.

Storage

Store the cake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the creamy texture of the coconut soak and frosting. To serve, slice and enjoy cold or let it sit at room temperature for 10-15 minutes for a softer bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually benefits from sitting overnight in the fridge, allowing the flavors to meld and the cake to become even more moist.

What is the difference between coconut cream and coconut milk?

Coconut cream is thicker and richer, containing less water than coconut milk. It gives the cake a creamier texture and more intense coconut flavor.

Mounds Poke Cake Recipe

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★★★★★

4.6 from 140 reviews

This Mounds Poke Cake is a decadent, moist chocolate dessert inspired by the classic Mounds candy bar. Featuring a rich chocolate cake base soaked with a luscious coconut cream and sweetened condensed milk mixture, it’s topped off with shredded coconut and a smooth layer of chocolate frosting. Finished with optional toasted coconut or almond slivers for added texture and flavor, this cake is perfect for chocolate and coconut lovers alike and is best served chilled.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 50 minutes
• Yield: 12–15 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Cake

• 1 box chocolate cake mix (plus ingredients called for on box: typically eggs, oil, and water)

Coconut Soak

• 14 oz can sweetened condensed milk
• 15 oz can coconut cream

Topping

• 7 oz package sweetened shredded coconut
• 12 oz container chocolate frosting
• Toasted coconut or almond slivers for garnish (optional)

Instructions

1. Prepare the Cake: Preheat the oven and prepare the chocolate cake mix according to the package instructions. Pour the batter into a greased 9×13-inch baking pan. Bake until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
2. Make Holes in the Warm Cake: While the cake is still warm, take the end of a wooden spoon and poke holes evenly all over the top of the cake, spacing them about 1 inch apart. These holes will allow the coconut mixture to soak in fully.
3. Mix Coconut Soak: In a medium bowl, whisk together the sweetened condensed milk and coconut cream until the mixture is completely combined and smooth.
4. Pour Coconut Mixture Over Cake: Evenly pour the coconut milk soak over the warm cake, ensuring the liquid seeps down into the holes to saturate the cake thoroughly.
5. Cool the Cake: Let the cake cool completely to room temperature for about 1 to 2 hours. As it cools, the cake will absorb the coconut soak, becoming moist and flavorful.
6. Add Shredded Coconut: Once cooled, sprinkle the sweetened shredded coconut evenly over the top of the cake to create a textured, coconutty layer.
7. Prepare the Frosting: Microwave the chocolate frosting for 20 to 30 seconds until it becomes pourable. Then pour it evenly over the coconut layer and use a spatula to spread it smoothly across the top.
8. Garnish (Optional): If desired, sprinkle toasted coconut flakes or almond slivers over the chocolate frosting for added crunch and visual appeal.
9. Chill the Cake: Refrigerate the assembled cake for at least 1 hour to allow the frosting to set and the flavors to meld together nicely.
10. Serve: Slice and serve the cake chilled, either on its own or accompanied by whipped cream or vanilla ice cream for an extra indulgent treat. Enjoy!

Notes

• Use coconut cream rather than coconut milk for a richer, creamier soak.
• Make sure to poke holes evenly spaced about an inch apart for the best soak absorption.
• Microwaving the frosting makes it easier to spread over the coconut layer.
• Refrigerate the cake before serving to allow it to fully absorb flavors and for easy slicing.
• Optional garnishes like toasted coconut or almond slivers add both texture and flavor.
• This cake keeps well covered in the refrigerator for up to 3 days.
• For a nut-free version, omit almond sliver garnish.

Keywords: Mounds cake, poke cake, chocolate coconut cake, chocolate poke cake, coconut poke cake, easy poke cake recipe, chocolate cake recipe, coconut dessert