Mounds Poke Cake: A Coconut and Chocolate Delight
For those who adore the irresistible combination of coconut and chocolate, the Mounds Poke Cake is a dessert dream come true. This easy-to-make cake blends the moist, rich flavors of chocolate with the exotic sweetness of coconut, making it a perfect treat for any occasion. Whether it’s a family gathering, a potluck, or just a cozy night in, this cake promises to be a crowd-pleaser. Here’s how to whip up this delightful dessert that’s bound to become a new favorite.
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)
Directions
Prepare the Cake
- Bake the Cake: Prepare the chocolate cake according to the package instructions in a greased 9×13 baking pan. Bake until a toothpick inserted into the center comes out clean.
- Poke and Soak: While the cake is still warm, use the end of a wooden spoon to poke holes all over the cake, about 1 inch apart. This will allow the following mixture to seep into the cake, creating pockets of sweet, creamy flavor.
Create the Coconut Mixture
- Mix Flavors: In a medium bowl, whisk together the sweetened condensed milk and coconut cream until fully combined.
- Pour Over Cake: Evenly pour the coconut milk mixture over the warm cake, ensuring it fills the holes and soaks into the cake evenly.
Add Toppings
- Cool: Allow the cake to cool completely at room temperature, which should take about 1-2 hours. The cake will absorb the coconut milk mixture as it cools, enhancing its flavor and texture.
- Coconut Layer: Once cooled, evenly sprinkle the sweetened shredded coconut over the top of the cake.
- Chocolate Frosting: Microwave the chocolate frosting for 20-30 seconds until it becomes pourable. Gently pour over the coconut layer and spread evenly with a spatula to cover the entire cake.
Garnish and Serve
- Garnish: If desired, add a touch of elegance with toasted coconut or almond slivers scattered on top for a delightful crunch.
- Chill and Set: Refrigerate the cake for at least 1 hour before slicing to allow it to set up fully.
- Enjoy: Serve the Mounds Poke Cake chilled, on its own or accompanied by whipped cream or vanilla ice cream for an extra indulgent treat.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Cooling Time: 2 hours
- Total Time: 2 hours 45 minutes
- Calories: 430 kcal per serving
- Servings: 12
Conclusion
The Mounds Poke Cake is more than just a dessert; it’s a heavenly fusion of sweet and rich flavors that bring the classic Mounds bar to life in cake form. With its moist base, creamy coconut filling, and rich chocolate topping, each slice offers a mouthwatering escape to a tropical paradise. Ideal for any chocolate-coconut fan, this cake ensures each bite is as delicious as it is memorable.
Get ready to impress your guests and satisfy your sweet cravings with this simple yet spectacular cake that promises to steal the show at any dessert table!
Mounds Poke Cake
- Total Time: 2 hours 45 minutes (including Cooling Time)
- Yield: 12 1x
Description
Mounds Poke Cake offers a sumptuous escape to a tropical paradise with its lush layers of moist chocolate cake, creamy coconut filling, and rich chocolate frosting. This dessert not only captivates with its striking appearance but also with its intricate textures and flavors that blend seamlessly in each bite.
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)
Instructions
Prepare the chocolate cake according to the package instructions in a greased 9×13 baking pan. Bake 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 cake, approximately 1 inch apart.
In a medium bowl, whisk together the sweetened condensed milk and coconut cream until fully combined.
Evenly pour the coconut milk mixture over the warm cake, making sure it seeps into all the holes.
Allow the cake to cool completely at room temperature, about 1-2 hours. The cake will absorb the coconut milk mixture as it cools.
Once cooled, evenly sprinkle the sweetened shredded coconut over the top of the cake.
Microwave the chocolate frosting for 20-30 seconds until it becomes pourable. Pour over the coconut layer and spread evenly with a spatula.
If using, 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, on its own or accompanied by whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 430