Go Back
–+ servings
Mounds Poke Cake

Decadent Mounds Poke Cake: A Tropical Chocolate Escape

Indulge in this Mounds Poke Cake, blending chocolate and coconut for a delightful dessert experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Desserts
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Chocolate Cake Mix Choose any brand you adore.
  • 1 can Sweetened Condensed Milk Adds luscious moisture; can swap with evaporated milk.
  • 1 can Coconut Cream For a lighter option, use full-fat coconut milk.
For the Topping
  • 1 cup Sweetened Shredded Coconut Unsweetened is a great alternative.
  • 1 container Chocolate Frosting Use homemade or store-bought for convenience.
  • 1 cup Toasted Coconut or Almond Slivers Optional for added crunch.

Equipment

  • 9x13 baking pan
  • mixing bowl
  • Wooden spoon
  • spatula
  • microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 baking pan and prepare the chocolate cake mix according to package instructions. Pour the batter into the pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  2. Once baked, let the cake cool slightly (10-15 minutes) before using a wooden spoon to poke holes 1 inch apart down to the bottom.
  3. In a medium bowl, combine the sweetened condensed milk and coconut cream. Whisk until smooth and pour evenly over the cake.
  4. Allow the cake to cool completely at room temperature for about 1 to 2 hours to absorb the coconut cream.
  5. Sprinkle the sweetened shredded coconut evenly over the cooled cake.
  6. Microwave the chocolate frosting for about 20-30 seconds until pourable and pour over the coconut layer, spreading evenly.
  7. Optionally, add toasted coconut or almond slivers on top for extra crunch.
  8. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 54gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 200IUCalcium: 40mgIron: 1mg

Notes

Allow the cake to cool completely before adding toppings to prevent melting. The cake can be made 1-2 days in advance for better moisture and flavor.

Tried this recipe?

Let us know how it was!