This decadent dessert brings the rich flavors of Mounds candy bars into a moist, irresistible poke cake. A combination of chocolate, sweetened coconut cream, and shredded coconut creates layers of indulgence. Finished with a glossy chocolate frosting and optional garnishes, it’s a perfect treat for chocolate and coconut lovers alike.
Whether for a party or a weeknight treat, this easy-to-make cake will leave everyone coming back for seconds. Serve it chilled for the ultimate flavor experience!
Why You’ll Love This Recipe:
• Rich and Moist: The coconut cream soak ensures every bite is tender and flavorful.
• Easy to Make: Starts with a boxed mix, so it’s quick and fuss-free.
• Perfect for Sharing: A crowd-pleaser for any gathering.
Ingredients
• 1 box chocolate cake mix (plus ingredients called for on the box)
• 1 (14 oz) can sweetened condensed milk
• 1 (15 oz) can coconut cream
• 1 (7 oz) package sweetened shredded coconut
• 1 (12 oz) container chocolate frosting
• Optional: toasted coconut or almond slivers for garnish
Instructions
1. Bake the Cake
Prepare the chocolate cake mix according to the package instructions. Pour the batter into a greased 9×13-inch baking pan and bake until a toothpick inserted into the center comes out clean.
2. Poke the Cake
While the cake is still warm, use the end of a wooden spoon to poke holes all over the top, spacing them about 1 inch apart.
3. Make the Coconut Soak
In a medium bowl, whisk together the sweetened condensed milk and coconut cream until fully combined.
4. Soak the Cake
Pour the coconut milk mixture evenly over the warm cake, ensuring it seeps into the holes. Let the cake cool to room temperature (about 1–2 hours) as it absorbs the coconut soak.
5. Add the Coconut Layer
Once the cake has cooled, sprinkle the shredded sweetened coconut evenly over the top.
6. Frost the Cake
Microwave the chocolate frosting for 20–30 seconds until pourable. Pour it over the shredded coconut layer and spread evenly with a spatula.
7. Garnish and Chill
If desired, garnish with toasted coconut or almond slivers. Refrigerate the cake for at least 1 hour to set fully.
8. Serve and Enjoy
Slice the cake and serve chilled, either on its own or with whipped cream or a scoop of vanilla ice cream.
Tips:
• Make It Fancy: Drizzle melted dark chocolate over the frosting for an extra indulgent touch.
• Coconut Options: Use unsweetened shredded coconut for a less sweet version.
• Toasting Coconut: Toast the coconut in a dry skillet over medium heat for a few minutes until golden and fragrant.
Storage Options:
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze individual slices wrapped in plastic wrap for up to 2 months. Thaw in the fridge before serving.
