If you love the rich, coconut-chocolate flavors of Mounds candy bars, this poke cake is for you! A moist chocolate cake soaked with creamy coconut filling, topped with whipped topping and shredded coconut, this dessert is an easy crowd-pleaser that’s perfect for any occasion.
Ingredients
- 1 box chocolate cake mix (plus ingredients needed per package instructions)
- 1 (14 oz) can sweetened condensed milk
- 1 cup cream of coconut (not coconut milk)
- 1 (8 oz) tub whipped topping, thawed
- 1 cup shredded sweetened coconut
- 1/2 cup chocolate chips (optional, for garnish)
Instructions
- Bake the Cake: Prepare the chocolate cake mix according to package instructions and bake in a 9×13-inch pan. Allow the cake to cool for 10 minutes.
- Poke the Cake: Using the handle of a wooden spoon or a fork, poke holes all over the surface of the cake.
- Make the Coconut Filling: In a bowl, mix the sweetened condensed milk and cream of coconut until well combined.
- Pour Over Cake: Pour the coconut mixture evenly over the cake, ensuring it seeps into the holes. Refrigerate for at least 2 hours to allow the cake to soak up the filling.
- Top the Cake: Spread the whipped topping evenly over the cake. Sprinkle with shredded coconut and chocolate chips, if desired.
- Serve: Slice and serve chilled. Enjoy the decadent flavors of coconut and chocolate in every bite!
Tips for the Best Mounds Poke Cake
- Toast the Coconut: For extra flavor and texture, toast the shredded coconut lightly in the oven before sprinkling it on top.
- Use Homemade Whipped Cream: Swap the whipped topping with freshly whipped cream for a more luxurious touch.
- Add More Chocolate: Drizzle chocolate syrup or sprinkle chopped Mounds candy bars on top for added indulgence.
- Make Ahead: This cake tastes even better the next day, so feel free to prepare it a day in advance.
Nutrition Information (Per Serving)
- Calories: 380
- Protein: 5g
- Carbohydrates: 52g
- Fat: 18g
- Fiber: 2g
- Sodium: 210mg
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