This Mounds Poke Cake Is Basically a Hug in a Pan (And Yes, It Starts With a Box Mix)

You know how some recipes just feel like home? Like the kind of dessert your aunt brings to every family BBQ—the one that mysteriously disappears before dinner’s even served?

Well, that’s this cake. This ooey-gooey, chocolate-meets-coconut miracle of a dessert that tastes like a big ol’ Mounds bar melted straight into your baking dish. Except it’s even better, because it’s soft, moist (yeah, I said it), and chilled to perfection.

I first made this Mounds Poke Cake during one of those “I need chocolate and I need it fast” moods. I had a box of cake mix, a can of coconut cream I’d forgotten about in the pantry, and a tube of frosting I’d bought for a school project that never happened. The result? A cake that people now request. Like, in advance. Sometimes aggressively.

So yes, I make it often. And no, I’m not sorry about it.

Why This Cake’s Worth Making (Again and Again)

• No fancy stuff. We’re using boxed cake mix and canned goods—ain’t no shame in that game.

• Moist, rich, and creamy. The coconut cream and condensed milk soak into the cake like magic.

• Tastes like a Mounds bar, but cakier. Enough said.

• Feeds a crowd. Great for potlucks, birthdays, or just “because it’s Thursday.”

• Make-ahead friendly. It tastes even better after sitting overnight in the fridge. Go figure.

Ingredients You’ll Need (and a Few Tips)

Here’s what’s going into this beauty:

• 1 box chocolate cake mix
  I usually grab Devil’s Food for extra chocolate oomph. Just follow the box directions for eggs, oil, and water.

• 1 (14 oz) can sweetened condensed milk
  Sweet, sticky, and absolutely necessary. Don’t swap this for anything else.

• 1 (15 oz) can coconut cream
  This is the secret weapon. Not coconut milk—cream. It’s thick, luxurious, and dreamy.

• 1 (7 oz) bag shredded sweetened coconut
  This goes on top of the soaked cake before the frosting. Adds texture and flavor. Yes, it’s sweet. That’s the point.

• 1 (12 oz) container chocolate frosting
  Heat it up a bit so it pours nicely. Store brand? Totally fine. This cake is forgiving.

• Optional but fun: extra coconut or almond slivers
  Makes it pretty and adds crunch. Toast them for bonus points.

How to Make Mounds Poke Cake (Step-by-Step)

1. Preheat your oven
Check your cake mix box, but it’s usually 350°F. Grease a 9×13 pan generously—nobody wants stuck cake.

2. Bake the cake
Mix it up and bake it like the box says. Easy peasy. When it’s done, let it sit for just a couple of minutes—but don’t wait too long.

3. Poke holes like you mean it
Take the handle of a wooden spoon and stab the cake all over (gently, of course). Make about 20–30 holes, spaced evenly. You want lots of room for that filling to seep in.

4. Mix up the good stuff
Whisk together your sweetened condensed milk and coconut cream until it’s smooth and creamy. Pour it alllll over the warm cake. Try to get it into the holes, but don’t stress—it’ll find its way.

5. Cool it down
Let the cake sit and soak while it cools to room temp. This part takes patience, but it’s worth it. I usually give it an hour on the counter before chilling.

6. Coconut layer
Once the cake’s cool, sprinkle the shredded coconut evenly on top. Don’t pack it down—just let it sit like a snowy layer of sweetness.

7. Chocolate frosting magic
Microwave your frosting for 20–30 seconds until pourable. Pour it over the coconut layer and smooth it out. It’ll seal in all that flavor.

8. Garnish and chill
Add extra coconut or sliced almonds if you’re feelin’ fancy. Then pop the cake in the fridge for at least 1 hour (overnight is even better). Slice and serve cold!

Want to Tweak It? Here’s How

• Turn it into Almond Joy Cake: Sprinkle sliced almonds between the coconut and frosting layers.

• Less sweet version: Use unsweetened coconut and dark chocolate frosting to tone it down.

• Extra chocolatey? Stir mini chocolate chips into the cake batter before baking.

• More coconut flavor: Add a splash of coconut extract to the milk/cream mixture.

Storing Leftovers (If You Have Any)

Cover the cake with foil or plastic wrap and store it in the fridge. It’ll keep beautifully for 4–5 days, though mine rarely lasts more than two.

This isn’t a freezer-friendly cake, unfortunately. The coconut cream tends to separate after thawing, and the texture gets weird. Stick to making it fresh-ish.

A Final Bite and a Little Love

So that’s it—my ridiculously easy, shockingly good Mounds Poke Cake. If you’re a fan of chocolate, coconut, or just desserts that taste like they were made with love (even if they came from a box), you’re gonna love this one.

If you give it a go, I’d love to hear how it turns out. Leave a comment, send a pic, or just drop a “OMG this is good” in my inbox. And if your family starts fighting over the last piece… well, consider that a five-star review. 😉

Happy baking, and don’t forget to treat yourself. You deserve it.

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!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

chill time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Course Cakes, Dessert, Holiday Favorites

Cuisine American

Servings 12 slices

Calories 450 kcal

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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 9x13 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.

Notes

For an Almond Joy-inspired version, add chopped almonds to the coconut layer before pouring on the frosting. This cake is best made ahead so the flavors can really settle in overnight!

Nutrition

Calories: 450kcal

Keyword chocolate coconut, Easy Cake, mounds cake, Poke Cake, potluck dessert

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