Hello ! If you’re a fan of the iconic Mounds candy bar, get ready to go nuts over this Mounds Poke Cake ! This decadent dessert combines rich chocolate cake with a luscious coconut cream filling and frosting for a coconut-chocolate dream.
This Mounds Poke Cake is a coconut lover’s dream dessert loaded with chocolate and coconut flavors in an ultra-moist, make-ahead friendly cake !
Why You’ll Love This Mounds Poke Cake
– Starts with a moist, fudgy chocolate cake base (from a mix or scratch!).
– Gets infused with a creamy coconut milk soak for incredible moisture.
– Topped with sweetened shredded coconut and chocolate frosting.
– Double the coconut flavor from coconut cream and shredded coconut.
– Reminiscent of the beloved Mounds candy bar in cake form.
– Feeds a crowd for potlucks, parties, and holiday gatherings.
– Make-ahead friendly for easy entertaining.
Ingredients
– 1 box chocolate cake mix plus ingredients called for on the 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).
How to Make Mounds Poke Cake
– 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.
– Step 2: Poke holes all over the warm cake using the end of a wooden spoon.
– Step 3: Whisk together sweetened condensed milk and coconut cream until fully combined.
– Step 4: Pour the coconut milk mixture evenly over the warm cake.
– Step 5: Sprinkle the shredded sweetened coconut evenly over the top of the cake.
– Step 6: Microwave the chocolate frosting for 20-30 seconds, pour it over the coconut layer, and spread it evenly.
– Step 7: Garnish with toasted coconut or almond slivers.
– Step 8: Refrigerate the cake for at least 1 hour before slicing.
Storage Options
You can store the Mounds Poke Cake covered in the refrigerator for up to 2 days. For longer storage, you can freeze the cake (ideally portioned) and thaw in the refrigerator before serving. Avoid reheating unless preferred.
Variations and Substitutions
– Use a white chocolate cake mix for a different flavor twist.
– Swap shredded coconut with chopped nuts for added texture.
– Experiment with different flavored frostings for a unique taste.
– Drizzle caramel sauce over the cake for a caramel-coconut fusion.
What to Serve With Mounds Poke Cake
Pair your Mounds Poke Cake with these complementary options:
– Vanilla Ice Cream: A classic pairing for a cool contrast.
– Whipped Cream: Light and fluffy topping to balance the rich flavors.
– Coconut-Cream Coffee: A warm beverage with a hint of coconut for a delightful combo.
– Fresh Berries: A light, fruity side that complements the cake’s richness.
Frequently Asked Questions
– Can I use a different cake mix?: Yes, you can experiment with different cake mix flavors for variety.
– Can I reduce the sweetness?: Adjust the amount of sweetened condensed milk and frosting according to your taste preferences.
– Can I add rum or coconut liqueur?: You can enhance the coconut flavor by adding a splash of rum or coconut liqueur to the filling.
– Can I make this cake gluten-free?: Use a gluten-free chocolate cake mix and ensure all ingredients are gluten-free certified.
After making this Mounds Poke Cake, you can expect a decadent dessert with layers of moist chocolate cake and creamy coconut filling. Each bite offers a tropical explosion of flavors, making it a perfect make-ahead treat for coconut enthusiasts.
Mounds Poke Cake
Ingredients
- 1 box Chocolate cake mix plus ingredients on the box
- 1 can Sweetened condensed milk
- 1 can Coconut cream
- 1 package Sweetened shredded coconut
- 1 container Chocolate frosting
Instructions
- Prepare the chocolate cake mix according to package instructions and bake in a greased 9x13 baking pan until a toothpick comes out clean.
- Poke holes all over the warm cake using the end of a wooden spoon.
- Whisk together sweetened condensed milk and coconut cream until fully combined.
- Pour the coconut milk mixture evenly over the warm cake.
- Sprinkle the shredded sweetened coconut evenly over the top of the cake.
- Microwave the chocolate frosting for 20-30 seconds, pour it over the coconut layer, and spread it evenly.
- Garnish with toasted coconut or almond slivers.
- Refrigerate the cake for at least 1 hour before slicing.
Notes
Nutrition