Mounds Poke Cake

Mounds Poke Cake is a delightfully rich and moist cake that’s filled and topped with a luscious coconut cream and chocolate ganache. It’s not overly sweet but perfectly balanced. I think it’s a perfect dessert for any occasion, and if you’re not a fan of coconut, feel free to omit it.

It will still be undeniably delicious! If you’re looking for a decadent dessert that’s not overly sweet, you’ve come to the right place. When you make a moist chocolate cake and pair it with creamy coconut filling and a smooth chocolate ganache, you get the perfect cake. The addition of coconut just sends it over the top. I’ve really been in the mood for indulgent desserts, and this dreamy cake reminds me of a Mounds bar. Not a fan of coconut? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed

• Mixing bowls
• Whisk
• 9×13 inch baking dish
• Spatula
• Saucepan
• Measuring cups and spoons
• Hand mixer or stand mixer

Ingredients

• Cake:
  • 1 box chocolate cake mix (plus ingredients needed to make the cake as per box instructions)
• Coconut Filling:
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (15 oz) cream of coconut
  • 2 cups shredded sweetened coconut
• Chocolate Ganache:
  • 1 cup heavy cream
  • 1 1/2 cups semi-sweet chocolate chips
• Topping:
  • 1 cup shredded sweetened coconut, toasted

Directions

1. Prep Time: 20 minutes
2. Cook Time: 30 minutes (cake) + 10 minutes (ganache) + cooling time
3. Total Time: 1 hour (plus cooling time)

Step-by-Step Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
2. Bake the Cake: Prepare the chocolate cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly.
3. Prepare the Coconut Filling: In a mixing bowl, combine the sweetened condensed milk, cream of coconut, and shredded sweetened coconut. Mix well.
4. Poke the Cake: Using the handle of a wooden spoon, poke holes all over the surface of the warm cake.
5. Add the Coconut Filling: Pour the coconut filling mixture over the cake, spreading it evenly and making sure it seeps into the holes. Allow the cake to cool completely.
6. Make the Chocolate Ganache: In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let it sit for a minute, then whisk until smooth.
7. Top the Cake with Ganache: Pour the chocolate ganache over the cooled cake, spreading it evenly.
8. Add the Topping: Sprinkle the toasted shredded coconut over the top of the ganache.
9. Chill the Cake: Refrigerate the cake for at least 2 hours, or until set.
10. Serve: Slice and serve chilled.

Nutrition Information (per serving, based on 12 servings)

• Calories: 480
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 55mg
• Sodium: 300mg
• Total Carbohydrates: 61g
• Dietary Fiber: 3g
• Sugars: 50g
• Protein: 5g

Enjoy this indulgent and flavorful Mounds Poke Cake that’s perfect for any special occasion!

Mounds Poke Cake

Mounds Poke Cake is a delightfully rich and moist cake that’s filled and topped with a luscious coconut cream and chocolate ganache.

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Equipment

• Mixing bowls 
• Whisk
• 9x13 inch baking dish
• Spatula
• Saucepan
• Measuring cups and spoons
• Hand mixer or stand mixer

Ingredients

  

• Cake:
• 1 box chocolate cake mix plus ingredients needed to make the cake as per box instructions
• Coconut Filling:
• 1 can 14 oz sweetened condensed milk
• 1 can 15 oz cream of coconut
• 2 cups shredded sweetened coconut
• Chocolate Ganache:
• 1 cup heavy cream
• 1 1/2 cups semi-sweet chocolate chips
• Topping:
• 1 cup shredded sweetened coconut toasted

Instructions

 

• Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
• Bake the Cake: Prepare the chocolate cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly.
• Prepare the Coconut Filling: In a mixing bowl, combine the sweetened condensed milk, cream of coconut, and shredded sweetened coconut. Mix well.
• Poke the Cake: Using the handle of a wooden spoon, poke holes all over the surface of the warm cake.
• Add the Coconut Filling: Pour the coconut filling mixture over the cake, spreading it evenly and making sure it seeps into the holes. Allow the cake to cool completely.
• Make the Chocolate Ganache: In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let it sit for a minute, then whisk until smooth.
• Top the Cake with Ganache: Pour the chocolate ganache over the cooled cake, spreading it evenly.
• Add the Topping: Sprinkle the toasted shredded coconut over the top of the ganache.
• Chill the Cake: Refrigerate the cake for at least 2 hours, or until set.
• Serve: Slice and serve chilled.