Craving a dessert that’s rich, indulgent, and full of flavor? Look no further than this Mounds Poke Cake! Inspired by the iconic Mounds candy bar, this cake combines the perfect blend of chocolate, coconut, and sweetened condensed milk for a treat that’s hard to resist. With a moist chocolate cake base, a creamy coconut infusion, and a luscious chocolate frosting, this dessert is sure to be the star of any gathering. Here’s how to make this irresistible Mounds Poke Cake!
Ingredients:
1 box of chocolate cake mix (plus ingredients required on the box, typically water, oil, and eggs)
1(14 oz) can sweetened condensed milk
1(15 oz) can coconut cream
1 (7 oz) package shredded sweetened coconut
1 (12 oz) container chocolate frosting
Optional: additional shredded coconut or almond slivers for garnish
Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C), or follow the temperature instructions on your cake mix package.
Prepare the Cake Batter: Prepare the chocolate cake batter according to the package instructions, typically adding water, oil, and eggs to the mix.
Bake the Cake: Pour the prepared cake 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 of the cake comes out clean.
Poke the Cake: While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the surface of the cake.
Add the Coconut Mixture: In a medium bowl, mix together the sweetened condensed milk and coconut cream. Pour this mixture over the warm cake, ensuring it seeps into all the holes.
Cool and Set: Allow the cake to cool completely, letting the coconut mixture soak into the cake for extra moisture and flavor.
Add the Shredded Coconut: Once the cake has cooled, evenly sprinkle the shredded sweetened coconut over the top.
Prepare the Frosting: Microwave the chocolate frosting for 20-30 seconds until it’s soft and pourable. Then, pour the warmed frosting over the coconut layer, spreading it evenly.
Garnish (Optional): For an extra touch, garnish with additional shredded coconut or almond slivers on top.
Refrigerate: Refrigerate the cake for at least 1 hour before serving to allow the layers to set and the flavors to meld.
Serving Tips:
Serve Chilled: This cake is best served cold, as the refrigeration helps the flavors to set and the cake to firm up. After refrigerating for at least an hour, the texture becomes even more delicious and easy to slice.
Garnish for Extra Appeal: While the cake is already rich and flavorful, you can elevate its presentation with a sprinkle of extra shredded coconut or almond slivers on top. This not only enhances the flavor but adds a nice crunchy texture.
Pair with a Drink: The rich flavors of the Mounds Poke Cake pair beautifully with a cold glass of milk, coffee, or even a dessert wine. For a fun twist, serve it with a coconut-flavored beverage like a piña colada mocktail!
Perfect for Any Occasion: Whether it’s for a birthday, potluck, holiday gathering, or just a casual weeknight dessert, Mounds Poke Cake makes a crowd-pleasing treat that is sure to delight everyone.
Storage Tips:
Keep It Covered: After serving, cover the cake with plastic wrap or place it in an airtight container to prevent it from drying out. This will keep the cake moist and fresh.
Refrigerate: Since this cake contains dairy (sweetened condensed milk and coconut cream), it should be stored in the refrigerator. It can be kept in the fridge for up to 3-4 days.
Freezing: If you want to make this cake ahead of time or store leftovers for later, Mounds Poke Cake can be frozen. To do so, cover the cake tightly with plastic wrap and then aluminum foil before placing it in the freezer. It can last up to 2-3 months in the freezer. To thaw, simply place it in the refrigerator for several hours or overnight before serving.
Avoid Storing with Frosting Garnish: If you plan to freeze the cake, it’s best to store it without the chocolate frosting on top, as frosting may not hold up well in the freezer. Add the frosting layer once the cake is thawed and you’re ready to serve.
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FAQs:
Can I use a homemade chocolate cake mix instead of a box mix?
Yes, you can absolutely use a homemade chocolate cake mix! Just make sure to prepare the cake batter according to your recipe and bake it in a 9×13 inch baking dish. The process for poking holes and adding the coconut mixture remains the same.
Can I make Mounds Poke Cake ahead of time?
Yes, you can make this cake up to 1-2 days ahead of time. Just prepare the cake, let it cool, add the coconut mixture, and store it covered in the refrigerator. The cake will remain moist and flavorful when served chilled.
Can I substitute the coconut cream?
If you’re looking for a non-dairy option, you can substitute the coconut cream with full-fat coconut milk or a non-dairy cream alternative. However, keep in mind that coconut cream provides a thicker, richer texture, so the final result may be slightly different.
How do I know when the cake is done baking?
To check if your cake is done, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready. If the toothpick comes out wet with batter, bake for a few more minutes and check again.
Conclusion:
For a fun twist, try swapping out the shredded coconut for toasted coconut for an extra layer of flavor. Enjoy this Mounds Poke Cake as a treat that’s sure to become a family favorite!
📖 Recipe:
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Mounds Poke Cake
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Mounds Poke Cake is a decadent dessert inspired by the classic Mounds candy bar. This rich chocolate cake is infused with sweetened condensed milk and coconut cream, creating a moist and creamy texture. Topped with shredded coconut and a luscious chocolate frosting, it’s the perfect indulgent treat for any occasion. With easy-to-follow instructions and simple ingredients, this poke cake is a crowd-pleaser that combines chocolate and coconut flavors in every bite.
Ingredients
1 box of chocolate cake mix (plus ingredients required on the box, typically water, oil, and eggs)
1 (14 oz) can sweetened condensed milk
1 (15 oz) can coconut cream
1 (7 oz) package shredded sweetened coconut
1 (12 oz) container chocolate frosting
Optional: additional shredded coconut or almond slivers for garnish
Instructions
- Preheat the oven to 350°F (175°C) or as instructed on the cake mix package.
- Prepare the chocolate cake batter according to the package instructions.
- Pour the batter into a greased 9×13 inch (23×33 cm) baking dish and bake for 25-35 minutes, or until a toothpick comes out clean.
- While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the surface.
- In a medium bowl, combine sweetened condensed milk and coconut cream. Pour over the cake, letting it soak into the holes.
- Let the cake cool completely to absorb the coconut mixture.
- Sprinkle shredded coconut evenly on top.
- Microwave the chocolate frosting for 20-30 seconds until pourable, then pour over the coconut layer and spread evenly.
- Optionally, garnish with additional shredded coconut or almond slivers.
- Refrigerate the cake for at least 1 hour before serving.
Notes
For a non-dairy option, substitute coconut cream with full-fat coconut milk.
Make sure the cake is completely cooled before adding the frosting to prevent it from melting.
The cake can be made ahead and refrigerated for 1-2 days before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake, Poke Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: Approximately 450 kcal per serving
