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
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
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