If you love the dreamy pairing of chocolate and coconut, this Mounds Poke Cake is about to become your new favorite dessert. Imagine a luscious, ultra-moist chocolate cake drenched in a rich coconut cream mixture, topped with fluffy whipped topping, sweet shredded coconut, and decadent drizzles of chocolate sauce. It’s an irresistible tribute to everyone’s favorite candy bar, made easy in a single pan and ready to wow at any gathering!

Ingredients You’ll Need

Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box)
Coconut Filling:
- 1 can (14 ounces) sweetened condensed milk
- 1 can (15 ounces) cream of coconut
Topping:
- 2 cups sweetened shredded coconut
- 1 tub (8 ounces) whipped topping, thawed
- 1/2 cup chocolate syrup or hot fudge sauce
- Chocolate shavings or extra shredded coconut for garnish (optional)

How to Make Mounds Poke Cake

Step 1: Prepare and Bake Your Cake

Start by preheating your oven according to the instructions on your chocolate cake mix package. Follow the box directions to prepare the batter, then pour it into a 9×13-inch baking dish. Bake it up until a toothpick comes out clean—or just until the kitchen smells like heaven!

Step 2: Poke the Cake

When your cake is hot and fresh from the oven, let it cool for about 5 minutes. Then, using the handle of a wooden spoon, poke holes all over—right to the bottom of the pan. These pockets will soak up all the coconut-infused goodness you’ll add next.

Step 3: Mix and Pour the Coconut Filling

In a medium bowl, blend together the sweetened condensed milk and cream of coconut. Stir until absolutely silky. Gently pour this dreamy mixture over your warm cake, making sure it seeps into every hole. Watch as it disappears—this is where the magic happens for Mounds Poke Cake!

Step 4: Cool and Top

Allow the cake to cool completely at room temperature. Once cooled, spread the whipped topping evenly, making a pillowy layer that promises cool contrast to the rich cake beneath.

Step 5: Decorate and Chill

Sprinkle with a generous layer of shredded coconut, then drizzle with chocolate syrup or hot fudge sauce. If you’re feeling extra fancy, scatter chocolate shavings or extra coconut over the top. Chill the Mounds Poke Cake in the fridge for at least 2 hours, letting all the flavors meld to perfection.

How to Serve Mounds Poke Cake

Garnishes

This cake is a showstopper on its own, but don’t hesitate to crown each slice with extra chocolate shavings or toasted coconut for an extra layer of flavor and a gorgeous finishing touch.

Side Dishes

Mounds Poke Cake stands beautifully on its own as a dessert centerpiece, but it also pairs especially well with a scoop of vanilla ice cream, strong coffee, or even a tangy fruit salad if you want to bring a little brightness to the table.

Creative Ways to Present

Want to impress guests at a party? Cut the chilled cake into perfect squares, arrange on a platter, and top each piece with a swirl of whipped cream and a sprinkle of coconut. Or serve in small glass jars for a fun, portable twist on the classic dessert.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Mounds Poke Cake extra fresh by storing it tightly covered in the refrigerator. It actually gets even better over a day or two as the flavors mingle, making it an ideal dessert to make ahead.

Freezing

This cake can be frozen after assembly, though for the best texture, it’s ideal to freeze the poke cake before adding the whipped topping and coconut garnish. Wrap squares in plastic wrap and foil, and store in an airtight container in the freezer for up to two months.

Reheating

Mounds Poke Cake is best enjoyed cold—or at most, let it come to room temperature before serving. If you’ve frozen it, thaw overnight in the fridge for the best texture and flavor experience.

FAQs

Can I use homemade chocolate cake instead of box mix?

Absolutely! A homemade chocolate cake will work beautifully. Just make sure it’s baked in a 9×13-inch pan so the proportions for the filling and toppings stay perfect.

What is the difference between cream of coconut and coconut milk?

Cream of coconut is much sweeter and thicker than coconut milk, making it the key to that rich, candy-bar taste in Mounds Poke Cake. Stick with cream of coconut for best results.

Is there a way to make this dairy-free?

You can swap in dairy-free whipped toppings and look for a non-dairy sweetened condensed milk (often found at specialty stores). Check your cake mix to ensure it’s dairy-free as well.

Can I toast the coconut for topping?

You sure can! Toasting brings out a lovely deep flavor and a bit of crunch, making the coconut taste more pronounced. Just be sure to watch it carefully so it doesn’t burn.

How long does Mounds Poke Cake stay fresh?

Stored in the fridge, this cake stays irresistible for up to four days. In fact, it’s often even more delicious on the second day as the flavors meld together.

Final Thoughts

If you’re looking to wow your friends, family, or even just yourself, this Mounds Poke Cake is a must-bake. It strikes the perfect balance between rich chocolate and sweet coconut, and it couldn’t be easier. Give it a try soon, and prepare to fall completely in love!

Mounds Poke Cake Recipe

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4.7 from 3 reviews

Author: admin
Total Time: 2 hours 45 minutes (includes chilling)
Yield: 12 slices 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the luscious Mounds Poke Cake, a decadent chocolate coconut dessert that’s perfect for any occasion. With a moist chocolate cake soaked in a creamy coconut mixture and topped with fluffy whipped cream and coconut flakes, this treat is a true delight for coconut lovers.

Ingredients

Scale

Cake:

1 box chocolate cake mix (plus ingredients listed on the box)

Coconut Filling:

1 can (14 ounces) sweetened condensed milk
1 can (15 ounces) cream of coconut

Topping:

2 cups sweetened shredded coconut
1 tub (8 ounces) whipped topping, thawed
1/2 cup chocolate syrup or hot fudge sauce
Chocolate shavings or extra shredded coconut for garnish (optional)

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Instructions

Prepare the Cake: Preheat the oven and bake the chocolate cake in a 9×13-inch dish.
Poke Holes: While the cake is warm, poke holes all over it using a wooden spoon handle.
Make Coconut Mixture: Combine sweetened condensed milk and cream of coconut, then pour over the cake.
Cool and Top: Let the cake cool, spread whipped topping over it, sprinkle with coconut, drizzle with chocolate syrup, and garnish as desired.
Chill and Serve: Refrigerate the cake for at least 2 hours before slicing and serving.