Mounds Poke Cake: A Coconut-Chocolate Dream Come True

This Mounds Poke Cake combines rich chocolate and tropical coconut for a delightful dessert experience.

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Prep Time 30

Cook Time 30

Cooling Time 2

Total Time 3

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 box Chocolate Cake Mix This is the foundation of your Mounds Poke Cake, lending rich flavor and moist texture.
3 large Eggs Use as per the box instructions; they help bind the cake together beautifully.
1 cup Water Adds moisture; follow the measurements on the cake mix box for best results.
1/2 cup Oil Use vegetable or canola oil to enhance the cake’s moisture.

For the Coconut Soak

1 can Sweetened Condensed Milk Provides sweetness and a creamy texture; don’t skip this, as it’s key to the cake’s success!
1 cup Coconut Cream This is essential to create that luscious coconut flavor; substituting with coconut milk will create a lighter result.

For the Topping

1 cup Sweetened Shredded Coconut Sprinkled on top for added texture and flavor; unsweetened can be used for a less sugary profile.
1 container Chocolate Frosting Use store-bought or homemade for a rich chocolate finish; it beautifully contrasts with the coconut flavor.
1/4 cup Toasted Coconut or Almond Slivers A delightful garnish to add texture and visual appeal; feel free to omit if simplicity is preferred.

Equipment

mixing bowl
9x13 inch baking pan
whisk
spatula

Method

Step‑by‑Step Instructions for Mounds Poke Cake

Preheat your oven to 350°F (175°C). Combine chocolate cake mix, eggs, water, and oil in a large mixing bowl. Mix until just combined and pour into a greased 9x13 inch baking pan. Bake for 25-30 minutes until a toothpick inserted comes out clean. Allow to cool slightly.
Poke holes in the warm chocolate cake using a wooden spoon handle or skewer, spacing about 1 inch apart.
In a separate bowl, whisk together the sweetened condensed milk and coconut cream until well combined and creamy.
Pour the coconut mixture over the warm cake, ensuring it seeps deeply into the holes. Allow to soak for 10-15 minutes.
Let the cake cool completely at room temperature for about 1-2 hours.
Evenly sprinkle sweetened shredded coconut across the top of the cooled cake.
Warm the chocolate frosting in the microwave for 20-30 seconds, stir until smooth, then drizzle or spread over the coconut-covered cake.
Optionally, sprinkle toasted coconut or almond slivers over the frosting.
Refrigerate for at least 1 hour before slicing to allow flavors to meld and make slicing easier.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 5IUCalcium: 4mgIron: 6mg

Notes

Ensure the cake is completely cooled before frosting to avoid melting. For extra flavor, prepare a day in advance and refrigerate overnight.

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