If you have a sweet tooth and love tropical flavors, the Mounds Poke Cake Recipe is an absolute game changer you need to try. This cake combines rich chocolatey goodness with the luscious creaminess of coconut, making every bite a harmonious blend of indulgence and refreshment. It’s like biting into your favorite candy bar but in the form of a moist, decadent cake that’s perfect for sharing with friends and family. Trust me, once you make this, it will become one of your go-to desserts for any occasion.
Ingredients You’ll Need
The beauty of this cake lies in its simplicity. Each ingredient has a key role to play, whether it’s the rich chocolate base or the creamy coconut topping that makes this dessert sing. Here’s what you’ll want to gather before getting started:
- Chocolate cake mix: The foundation of the cake providing a moist, chocolatey base that’s easy to prepare.
- Water, oil, and eggs: Essentials to turn your cake mix into a fluffy, tender treat.
- Sweetened condensed milk (14 oz): Adds a smooth, caramel-like sweetness and helps soak the cake through the holes.
- Coconut cream (15 oz): Super rich and creamy, it infuses tropical flavor and enhances moistness.
- Shredded sweetened coconut (7 oz): Gives texture and a burst of classic coconut flavor in every bite.
- Chocolate frosting (12 oz): The delicious topping that melts into the cake and coconut layers for a silky finish.
- Optional garnishes: Additional shredded coconut or almond slivers to provide a pretty and crunchy contrast.
How to Make Mounds Poke Cake Recipe
Step 1: Preheat and Prepare the Cake Batter
First things first, set your oven to 350°F (175°C) or follow the exact temperature indicated on your box of chocolate cake mix. While waiting, prepare the cake batter as directed—usually by mixing your cake mix with water, oil, and eggs. Soon, that batter will turn into the beautiful chocolate base that holds all the magic.
Step 2: Bake the Chocolate Cake
Pour the batter evenly into a greased 9×13 inch baking dish. This sturdy pan size ensures that your cake bakes consistently and has the perfect thickness. Bake it for 25 to 35 minutes. When a toothpick inserted in the center comes out clean, you’re ready to move on to the most fun part!
Step 3: Poke the Cake for the Coconut Soak
While the cake is still warm (but not too hot to handle), use the handle of a wooden spoon to poke holes all over the surface. These holes are essential—they will soak up the creamy coconut and sweetened condensed milk mixture in the next step, turning the cake moist and flavorful.
Step 4: Pour Over the Coconut Mixture
In a medium bowl, stir together the sweetened condensed milk and coconut cream until well combined. Pour this luscious liquid evenly over the warm cake, letting it seep deep into every hole you just made. This step transforms the cake from ordinary to extraordinary, infusing it with tropical richness.
Step 5: Cool and Layer with Coconut
Allow the cake to cool completely so it can fully absorb that coconut mixture. This patience is key to perfect texture! Once cooled, sprinkle the shredded coconut evenly on top, adding a soft, textured layer that complements the cake’s moist crumb.
Step 6: Add the Chocolate Frosting Finishing Touch
Warm the chocolate frosting in the microwave for 20-30 seconds until it’s pourable but not too hot. Pour the frosting gently over the coconut layer and spread it evenly with a spatula. This glossy chocolate finish will tie all the flavors together beautifully.
Step 7: Optional Garnishes and Chill
Add a sprinkle of extra shredded coconut or almond slivers on top for a little crunch and a decorative touch. Then, pop the cake into the refrigerator for at least one hour before serving. Chilling completes the texture and helps everything set just right.
How to Serve Mounds Poke Cake Recipe
Garnishes
While the cake is stunning on its own, adding extra shredded coconut or a handful of almond slivers elevates both appearance and flavor. You can even lightly toast the coconut or almonds for a warm, nutty twist that brightens each bite and adds wonderful texture contrast.
Side Dishes
This rich dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The cool creaminess cuts through the dense chocolate and coconut flavors, keeping every bite refreshing and balanced. For something lighter, fresh berries add a tangy counterpoint that complements the sweetness.
Creative Ways to Present
For parties or holidays, slice the cake into small, bite-sized squares and arrange them on a colorful platter garnished with tropical leaves or edible flowers. You could also serve individual slices topped with a drizzle of caramel or coconut syrup to give your guests a sweet surprise in every mouthful.
Make Ahead and Storage
Storing Leftovers
Leftover cake keeps beautifully in the refrigerator for up to 4-5 days when stored in an airtight container. The flavors even deepen overnight, making the cake taste better the next day. Just ensure it’s well covered to prevent the coconut cream layer from drying out.
Freezing
If you want to enjoy this dessert later, freezing is an option. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or ziplock bag. Frozen cake will maintain great quality for up to 2 months. Thaw overnight in the fridge before serving to preserve moisture and texture.
Reheating
Since this is a moist, layered cake, reheating is usually unnecessary and not recommended as it might alter texture. Instead, serve it chilled or at room temperature. If you must, warm a slice gently for 10-15 seconds in the microwave to take the chill off without melting the frosting too much.
FAQs
Can I use homemade chocolate cake instead of a mix?
Absolutely! While the mix keeps things quick and foolproof, your favorite homemade chocolate cake recipe can make this dessert even more personal and delicious.
What’s the difference between coconut cream and coconut milk here?
Coconut cream is thicker and richer than coconut milk, which helps create that luscious texture and distinct coconut flavor that makes this cake special.
Can I make this cake dairy-free?
You’d need to swap out the sweetened condensed milk and chocolate frosting for dairy-free alternatives, but it’s definitely possible to make a delicious dairy-free version with a few tweaks.
Why do I need to poke holes in the cake?
The holes allow the coconut and condensed milk mixture to soak into the cake, making every bite moist, flavorful, and richly textured instead of dry or crumbly.
How long should I chill the cake before serving?
For the best flavor and texture, refrigerate the cake for at least one hour. This lets the layers meld together perfectly, but you can chill it longer if you want.
Final Thoughts
The Mounds Poke Cake Recipe is an irresistible way to celebrate chocolate and coconut together in a dessert that’s as easy to make as it is delicious to eat. Whether you’re sharing it with loved ones or indulging in a special treat just for yourself, this cake never fails to impress. I encourage you to give it a whirl—you might just find your new favorite dessert!
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Mounds Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes plus 1 hour chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Mounds Poke Cake is a luscious chocolate dessert inspired by the classic Mounds candy bar. It features a moist chocolate cake baked to perfection, then poked with holes to soak up a rich, creamy coconut and sweetened condensed milk mixture. Topped with shredded coconut and a silky chocolate frosting, this cake offers a delightful combination of chocolate and coconut flavors that is perfect for any occasion.
Ingredients
Cake Ingredients
- 1 box of chocolate cake mix (plus ingredients required on the box, typically water, oil, and eggs)
Filling and Topping
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can coconut cream
- 1 (7 oz) package shredded sweetened coconut
- 1 (12 oz) container chocolate frosting
- Optional: additional shredded coconut or almond slivers for garnish
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) or follow the temperature instructions on the cake mix package to ensure proper baking conditions.
- Prepare Cake Batter: Mix the chocolate cake batter according to the package instructions using the required water, oil, and eggs.
- Bake Cake: Pour the prepared batter into a greased 9×13 inch (23×33 cm) baking dish and bake for 25-35 minutes, until a toothpick inserted into the center comes out clean.
- Poke Holes in Cake: While the cake is still warm, carefully use the handle of a wooden spoon to poke holes evenly across the surface to allow the filling to soak in.
- Prepare Filling Mixture: In a medium bowl, combine the sweetened condensed milk and coconut cream until well blended.
- Soak Cake: Pour the coconut and condensed milk mixture over the warm cake, allowing it to seep into the holes for max flavor and moisture.
- Cool the Cake: Let the cake cool completely to enable the liquid to absorb fully into the cake layers.
- Add Coconut Topping: Sprinkle the shredded sweetened coconut evenly over the cooled cake surface.
- Frost Cake: Microwave the chocolate frosting for 20-30 seconds until it becomes pourable, then pour and spread it evenly over the coconut layer.
- Garnish and Chill: Optionally sprinkle additional shredded coconut or almond slivers on top for extra texture and appearance. Refrigerate the cake for at least 1 hour before serving to set flavors.
Notes
- Use the handle of a wooden spoon carefully to avoid tearing the cake when poking holes.
- Ensure the cake is still warm when pouring the coconut mixture to allow better absorption.
- Chilling the cake enhances flavor blending and makes slicing easier.
- You may substitute coconut cream with full-fat coconut milk but the texture might be slightly lighter.
- For a nut-free option, omit the almond slivers garnish.
