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Mounds Poke Cake Recipe

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★★★★★

4.7 from 111 reviews

Mounds Poke Cake is a decadent chocolate dessert inspired by the classic candy bar, featuring moist chocolate cake infused with a luscious coconut and sweetened condensed milk mixture, topped with creamy chocolate frosting and shredded coconut for the perfect balance of rich and tropical flavors.

Ingredients

Scale

For the Cake:

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

For the Coconut Filling:

  • 14 oz sweetened condensed milk
  • 15 oz coconut cream
  • 7 oz shredded sweetened coconut

For the Topping:

  • 12 oz chocolate frosting
  • Shredded coconut or almond slivers (optional, for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to the temperature specified on the cake mix box, typically around 350°F (175°C), to ensure it is ready when you prepare the cake batter.
  2. Prepare Cake Batter: Follow the package directions to prepare the chocolate cake mix, combining the usual ingredients such as water, oil, and eggs. Pour the batter into a greased 9×13 inch casserole dish to ensure the cake doesn’t stick.
  3. Bake Cake: Bake the cake according to the box instructions, usually 25–35 minutes, until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
  4. Make Holes in Cake: While the cake is still warm, use the handle of a wooden spoon or a similar tool to poke holes evenly all over the surface, which allows the coconut mixture to soak in.
  5. Mix Coconut Filling: In a medium bowl, combine the sweetened condensed milk and coconut cream, stirring until fully blended. Pour this mixture over the warm cake, focusing on filling all the holes to infuse the cake with rich flavor and moisture.
  6. Cool Cake: Let the cake cool completely at room temperature, which allows the filling to be fully absorbed by the cake layers for optimal moistness.
  7. Add Coconut Layer: Once the cake is cool, evenly sprinkle the shredded sweetened coconut over the top to add texture and enhance the coconut flavor.
  8. Prepare Chocolate Frosting: Warm the chocolate frosting in the microwave for 20–30 seconds until it becomes pourable but not too hot, then evenly pour it over the coconut layer, spreading gently if needed.
  9. Garnish: Optionally, garnish the top with more shredded coconut or almond slivers for extra crunch and decoration.
  10. Chill: Refrigerate the poke cake for at least 1 hour to set the frosting and allow the flavors to meld, making it easier to slice and serve.

Notes

  • Using sweetened condensed milk and coconut cream ensures the cake stays moist and rich with a tropical flavor.
  • Make sure the cake is warm, not hot, when poking holes and adding the coconut mixture to help it absorb better.
  • Chocolate frosting can be replaced with chocolate ganache for a more decadent topping.
  • For an extra special touch, garnish with toasted coconut flakes instead of plain shredded coconut.
  • This cake keeps well refrigerated for up to 4 days and is best served chilled.

Keywords: Mounds Poke Cake, chocolate coconut cake, poke cake recipe, easy dessert, chocolate cake with coconut, poke cake, condensed milk cake

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