Mounds Poke Cake

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If you’re a fan of the classic Mounds candy bar, then you are going to fall in love with this Mounds Poke Cake. It’s everything you want in a coconut-chocolate dessert: rich chocolate cake, creamy coconut filling, fluffy shredded coconut, and a glossy layer of chocolate frosting. Every bite is soft, moist, and packed with flavor.

What I love most about this cake—besides how indulgent it tastes—is how make-ahead friendly it is. You can bake it the night before, let it chill, and have a perfectly set, dreamy dessert the next day. Whether you’re baking for a party, potluck, or just a cozy weekend treat, this cake is an absolute crowd-pleaser.

Why You’ll Love This Recipe

• Ultra-moist texture: Thanks to a coconut milk soak
• Easy to make: Starts with a simple boxed cake mix
• Tastes like a candy bar: Just like Mounds, but better
• Make-ahead friendly: Chill it and forget it—perfect for parties
• Customizable toppings: Toasted coconut, almonds, or whipped cream

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Ingredients

• 1 box chocolate cake mix (plus eggs, oil, and water per box instructions)
• 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

Step 1: Bake the Cake

Prepare and bake the chocolate cake according to the package instructions in a greased 9×13-inch pan.
Bake until a toothpick inserted into the center comes out clean.

Step 2: Poke the Cake

While the cake is still warm, use the handle of a wooden spoon to poke holes about 1 inch apart across the surface of the cake.

Step 3: Mix the Coconut Soak

In a medium bowl, whisk together the sweetened condensed milk and coconut cream until smooth.

Step 4: Soak the Cake

Slowly pour the coconut mixture over the cake, allowing it to seep into the holes. Let the cake sit and cool at room temperature for 1–2 hours so the liquid absorbs fully.

Step 5: Add the Coconut Layer

Once cooled, sprinkle the shredded coconut evenly over the top of the cake.

Step 6: Frost It

Microwave the chocolate frosting for 20–30 seconds until it becomes pourable.
Pour over the coconut layer and spread evenly with a spatula.

Step 7: Chill & Serve

Refrigerate the cake for at least 1 hour before slicing and serving.
Top with toasted coconut or slivered almonds if desired.
Serve chilled—on its own or with whipped cream or vanilla ice cream.

Tips for Success

• Poke while warm: This helps the coconut soak absorb better
• Use coconut cream: Not coconut milk—it’s thicker and more flavorful
• Don’t skip the chill: It helps the layers set and intensifies flavor
• Toast the coconut: Adds crunch and a nutty finish
• Go almond joy-style: Add a handful of chopped almonds between layers

Storage & Reheating

• Refrigerator: Keep covered in the fridge for up to 5 days
• Freezer: Freeze individual slices for up to 2 months. Wrap tightly in plastic wrap and foil
• Serve chilled: This cake is best cold, right from the fridge

FAQs

Can I use coconut milk instead of coconut cream?
You can, but the texture and flavor won’t be as rich. Coconut cream is preferred.

Can I make this cake in advance?
Yes! It actually tastes better the next day after chilling.

Is it very sweet?
It is definitely indulgent—use unsweetened coconut if you want to balance the sweetness.

Can I use homemade chocolate frosting?
Absolutely! A rich ganache or buttercream would be delicious here.

Final Thoughts

This Mounds Poke Cake is everything a dessert should be—simple, rich, nostalgic, and wildly satisfying. It’s the perfect choice when you need a guaranteed hit for your next get-together or just want something sweet and chocolatey to keep in the fridge.

Whether you’re a coconut fan or just love a good poke cake, this recipe will quickly become a favorite. Don’t be surprised if everyone asks for seconds—and the recipe!

Share Your Slice

Made this dreamy dessert? Snap a pic and tag #MoundsPokeCake or #ChocolateCoconutDream on Instagram!