Mounds Poke Cake Recipe

Mounds Poke Cake is a delightfully moist cake that’s filled with rich chocolate and topped with a dreamy coconut frosting. It’s not heavy or overly sweet either. 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 rich & indulgent dessert that’s not overly complicated, you’ve come to the right place.

When you make a moist chocolate cake and pair it with a creamy coconut filling & topping you get the perfect cake. The addition of chocolate ganache just sends it over the top. I’ve really been in the mood for something decadent and this dreamy cake reminds me of indulgent treats. Not a fan of coconut? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed:

• Mixing bowls
• Whisk
• 9×13 inch baking pan
• Wooden spoon or skewer
• Microwave-safe bowl
• Spatula

Ingredients:

For the Cake:

• 1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
• 1 can (14 oz) sweetened condensed milk
• 1 can (15 oz) cream of coconut (not coconut milk)

For the Coconut Topping:

• 1 container (8 oz) whipped topping (Cool Whip)
• 1 cup sweetened shredded coconut

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Directions:

Prepare the Cake:

1. Bake Cake: Preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to the package instructions. Pour the batter into a greased 9×13 inch baking pan and bake as directed on the box. Allow the cake to cool slightly.
2. Poke Holes: Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cake.

Add Filling:

1. Pour Sweetened Condensed Milk: In a mixing bowl, combine the sweetened condensed milk and cream of coconut. Stir until well blended. Pour this mixture over the cake, ensuring it seeps into the holes.
2. Chill: Refrigerate the cake for at least 2 hours to allow the filling to set.

Prepare the Coconut Topping:

1. Mix Topping: In a mixing bowl, fold the sweetened shredded coconut into the whipped topping until evenly combined. Spread this mixture over the chilled cake.

Prepare the Chocolate Ganache:

1. Heat Cream: In a microwave-safe bowl, heat the heavy cream until just boiling (about 1 minute).
2. Melt Chocolate: Add the chocolate chips to the hot cream and let sit for 1-2 minutes. Stir until smooth and fully melted.
3. Top Cake: Drizzle the ganache over the coconut topping on the cake.

Serve:

1. Final Chill: Refrigerate the cake for an additional 30 minutes to allow the ganache to set.
2. Serve: Slice and serve this decadent Mounds Poke Cake cold. Enjoy the moist chocolate, creamy coconut, and rich ganache layers.

Note:

Mounds Poke Cake can be stored in an airtight container in the refrigerator for up to 3 days. The flavors meld together wonderfully over time, making it even more delicious!