Description
This indulgent Mounds Poke Cake is a rich, moist chocolate cake infused with a creamy coconut and condensed milk mixture, topped with shredded coconut and smooth chocolate frosting. Combining classic flavors inspired by the popular Mounds candy bar, it’s perfect for chocolate and coconut lovers looking for a show-stopping dessert that’s easy to make.
Ingredients
Scale
Cake
- 1 box chocolate cake mix (with ingredients required on the box: water, oil, eggs)
Coconut Filling
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can coconut cream
- 1 (7 oz) package shredded sweetened coconut
Topping
- 1 (12 oz) container chocolate frosting
- Optional: additional shredded coconut or almond slivers for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) or follow the temperature instructions on your cake mix package to ensure optimal baking conditions.
- Prepare Batter: Prepare the chocolate cake batter according to the package instructions, mixing all required ingredients until smooth.
- Bake Cake: Pour the batter into a greased 9×13 inch (23×33 cm) baking dish and bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
- Poke Holes: While the cake is still warm, gently poke holes evenly across the surface using the handle of a wooden spoon to allow the coconut mixture to soak in.
- Pour Coconut Mixture: In a medium bowl, combine the sweetened condensed milk and coconut cream. Pour this mixture slowly over the cake, ensuring it seeps into the holes for maximum flavor.
- Cool Cake: Allow the cake to cool completely, giving time for the coconut mixture to absorb thoroughly into the cake layers.
- Add Coconut Topping: Evenly sprinkle the shredded sweetened coconut over the cooled cake surface as the next flavorful layer.
- Frost Cake: Microwave the chocolate frosting for 20-30 seconds until pourable. Pour and spread it evenly over the coconut layer for a luscious finish.
- Garnish (Optional): Decorate the top with additional shredded coconut or almond slivers if desired to enhance texture and presentation.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving to let flavors meld and the frosting set perfectly.
Notes
- Use a wooden spoon handle or similar rounded utensil to avoid tearing the cake when poking holes.
- Ensure the cake is still warm when adding the coconut mixture for better absorption.
- Microwaving frosting slightly makes it easier to spread without removing its creamy texture.
- The cake can be made ahead and refrigerated overnight for enhanced flavor.
- To make coconut cream at home, refrigerate a can of full-fat coconut milk overnight and scoop the solidified cream from the top.
