Mounds Poke Cake
A chocolate poke cake soaked with coconut cream, topped with shredded coconut and frosting. A make-ahead, dreamy dessert!
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.