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.
As a poke cake, it takes moisture and flavor to the next level by quite literally poking holes into the warm cake and pouring in a coconut milk soak.
The result is an ultra-moist, melt-in-your-mouth cake with pockets of creamy coconut throughout.
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!
What is a Poke Cake?
A poke cake is a beloved American dessert where you bake a regular cake, then poke holes all over the top while it’s still warm.
Those holes get filled with a sweet liquid like pudding, condensed milk, or flavored gelatin to infuse the cake with extra moisture and flavor as it cools and absorbs the filling.
For this Mounds-inspired version, we’re using a combination of sweetened condensed milk and coconut cream for the most luscious coconut soak. It soaks right into the chocolate cake, creating bursts of rich coconut flavor in every bite.
Ingredients
1 box chocolate cake mix plus ingredients called for on 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
Instructions
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.
While the cake is still warm, use the end of a wooden spoon to poke holes all over the top, about 1 inch apart.
In a medium bowl, whisk together the sweetened condensed milk and coconut cream until fully combined.
Pour the coconut milk mixture evenly over the warm cake, allowing it to seep down into all the holes.
Let the cake cool completely to room temperature, about 1-2 hours. As it cools, the cake will absorb the coconut milk soak.
Once cooled, sprinkle the shredded sweetened coconut evenly over the top of the cake.
Microwave the chocolate frosting for 20-30 seconds until pourable. Pour it over the coconut layer and use a spatula to spread it evenly.
If desired, garnish with toasted coconut or almond slivers.
Refrigerate the cake for at least 1 hour before slicing to allow it to set up fully.
Serve chilled, either on its own or with whipped cream or vanilla ice cream. Enjoy!
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!
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