Mounds Poke Cake
This Mounds Poke Cake is a decadent dessert inspired by the classic candy bar. It features a moist chocolate cake drenched in a sweet coconut cream mixture, topped with shredded coconut and a silky layer of chocolate frosting. It’s a chocolate lover’s dream with a tropical twist!
INGREDIENTS:
1 box chocolate cake mix plus ingredients called for on the box (usually water, oil, and eggs)
14 oz sweetened condensed milk
15 oz coconut cream
7 oz shredded sweetened coconut
12 oz chocolate frosting
shredded coconut or almond slivers optional, for garnish
DIRECTIONS:
Preheat your oven to the temperature specified on the cake mix box, typically around 350°F (175°C).
Prepare the chocolate cake mix according to package directions. Pour the batter into a greased 9×13 inch casserole dish.
Bake the cake for the time specified on the box, usually 25–35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is still warm, poke holes throughout the cake using the handle of a wooden spoon or similar instrument.
In a medium bowl, mix together the sweetened condensed milk and coconut cream. Pour this mixture over the cake, aiming to fill the holes.
Allow the cake to cool completely so it absorbs the milk mixture thoroughly.
Once cooled, spread the shredded sweetened coconut evenly over the top of the cake.
Heat the chocolate frosting in the microwave for 20–30 seconds, or until it reaches a pourable consistency. Pour evenly over the coconut layer.
Garnish with additional shredded coconut or almond slivers if desired.
Chill the cake in the refrigerator for at least 1 hour before serving.