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Mounds Poke Cake

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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

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:

  1. Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by greasing it lightly.
  2. Mix and bake the chocolate cake according to the package instructions. Once baked, let it cool for about 10 minutes.

2. Poke the Cake:

  1. 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:

  1. In a bowl, mix the sweetened condensed milk and cream of coconut until smooth.
  2. 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:

  1. Spread the whipped topping evenly over the cooled cake.
  2. Sprinkle the shredded coconut generously over the whipped topping.

5. Garnish (Optional):

  1. Drizzle chocolate syrup or chocolate ganache over the top of the cake for an extra touch of decadence.

6. Chill and Serve:

  1. Cover the cake and refrigerate for at least 2 hours, or overnight for best results.
  2. 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.

Find it online: https://recipe.ukfinda.com/mounds-poke-cake/