Description
This Mounds Poke Cake is a decadent dessert inspired by the classic Mounds candy bar. A rich chocolate cake is infused with creamy coconut filling and topped with a layer of whipped topping and shredded coconut. It’s the ultimate treat for chocolate and coconut lovers!
Ingredients
Units
Scale
(Serves 12-16)
For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box, such as eggs, oil, and water)
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup cream of coconut (such as Coco Lopez)
For the Topping:
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
- 1 cup sweetened shredded coconut
- 1/2 cup chocolate syrup or chocolate ganache (optional, for drizzling)
Instructions
1. Bake the Cake:
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by greasing it lightly.
- Mix and bake the chocolate cake according to the package instructions. Once baked, let it cool for about 10 minutes.
2. Poke the Cake:
- Using the handle of a wooden spoon or a straw, poke holes all over the top of the cake, about 1 inch apart. Be sure to go deep to allow the filling to soak in.
3. Add the Coconut Filling:
- In a bowl, mix the sweetened condensed milk and cream of coconut until smooth.
- Pour the mixture evenly over the top of the cake, ensuring it seeps into the holes. Let the cake cool completely.
4. Add the Topping:
- Spread the whipped topping evenly over the cooled cake.
- Sprinkle the shredded coconut generously over the whipped topping.
5. Garnish (Optional):
- Drizzle chocolate syrup or chocolate ganache over the top of the cake for an extra touch of decadence.
6. Chill and Serve:
- Cover the cake and refrigerate for at least 2 hours, or overnight for best results.
- Slice into squares and serve chilled.
Notes
- Coconut Boost: Toast the shredded coconut before sprinkling it on the cake for added texture and flavor.
- Cream of Coconut Substitute: If you can’t find cream of coconut, use an extra 1/2 cup of sweetened condensed milk mixed with 1/2 cup of coconut milk.
- Storage: Store leftovers covered in the refrigerator for up to 3 days.