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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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/mounds-poke-cake-recipe/