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.
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.