How to Make the Best Mounds Poke Cake?
This decadent dessert starts with a boxed chocolate cake mix or your favorite from-scratch recipe. Once baked, you’ll poke holes all over the top of the warm cake using the end of a wooden spoon or skewer.
Then the magic happens – you’ll pour a luscious mixture of sweetened condensed milk and coconut cream right over the top, filling those holes with coconutty goodness. As the cake cools, it will absorb all that creamy coconut soak.
Once cooled and soaked, you’ll top the cake with a layer of sweetened shredded coconut and a poured chocolate frosting layer. A garnish of extra toasted coconut or almonds adds the perfect finishing crunch.
Let the whole thing chill for at least an hour to allow the flavors to meld and the coconut cream to set up. Then you’re ready to slice into pure Mounds bar-inspired bliss!
Make-Ahead Mounds Poke Cake for Easy Entertaining
This make-ahead friendly cake is a dream for easy entertaining. You can fully prepare it 1-2 days in advance and store it covered in the refrigerator until ready to serve.
The coconut cream soak actually allows the cake to stay incredibly moist over time. It’s the perfect dessert for holidays, potlucks or anytime you need to feed a crowd with minimal day-of prep.
For an extra-special presentation, serve each slice with a dollop of whipped cream or scoop of vanilla ice cream. You could even garnish with a Mounds candy bar slice for good measure!
No matter how you serve it, this Mounds Poke Cake is guaranteed to satisfy any coconut lover’s cravings. With its fudgy chocolate base, luscious coconut cream filling and crunchy coconut-chocolate topping, it’s tropical dessert paradise!
Mounds Poke Cake
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!
