Description
This Mounds Poke Cake is a moist and decadent chocolate dessert infused with a creamy coconut filling inspired by the classic Mounds candy bar. Featuring a rich chocolate cake base punctured and soaked with a luscious mixture of sweetened condensed milk and coconut cream, then topped with shredded coconut and smooth chocolate frosting. Perfect for coconut and chocolate lovers, this cake is easy to prepare and sure to impress at any gathering.
Ingredients
Scale
Cake
- 1 box chocolate cake mix (plus ingredients required on the box, typically water, oil, and eggs)
Filling
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can coconut cream
Toppings
- 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 your oven to 350°F (175°C) or follow the temperature recommended on the cake mix package to ensure proper baking.
- Prepare Cake Batter: Follow the instructions on the chocolate cake mix box, combining cake mix with the required water, oil, and eggs. Mix until smooth and well blended.
- Bake Cake: Pour the prepared batter evenly into a greased 9×13 inch (23×33 cm) baking dish. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Poke Holes in Cake: While the cake is still warm, use the handle of a wooden spoon to poke evenly spaced holes all over the surface. These holes help the coconut mixture soak deep into the cake.
- Prepare Coconut Mixture and Soak Cake: In a medium bowl, combine the sweetened condensed milk and coconut cream, mixing well. Pour this mixture slowly over the warm cake, allowing it to seep into the holes thoroughly.
- Cool Cake: Let the cake cool completely at room temperature so that it absorbs the coconut milk blend fully and sets up properly.
- Add Shredded Coconut: Evenly sprinkle the shredded sweetened coconut over the cooled cake surface to add texture and enhance coconut flavor.
- Frost the Cake: Warm the chocolate frosting in the microwave for 20-30 seconds until it becomes pourable. Pour the warm frosting over the coconut layer and spread it evenly to cover the entire surface.
- Garnish (Optional): For added presentation and flavor, garnish the cake with extra shredded coconut or almond slivers if desired.
- Refrigerate and Serve: Refrigerate the completed cake for at least 1 hour to allow it to set and flavors to meld before slicing and serving.
Notes
- Use a wooden spoon handle to poke holes carefully to avoid breaking the cake.
- Make sure the cake is warm when pouring the coconut milk mixture to help it absorb better.
- Refrigeration helps the cake set and makes slicing easier.
- For a nut-free version, omit almond slivers.
- You can toast the shredded coconut for an added nutty flavor before sprinkling on top.
