Mounds Poke Cake Recipe
If you adore the deliciously nostalgic combination of chocolate and coconut, Mounds Poke Cake is destined to become your new go-to indulgence. Picture this: fluffy chocolate cake soaked with creamy coconut goodness, all crowned with a dreamy whipped topping and a drizzle of smooth chocolate. Each slice delivers that classic candy bar flavor with a melt-in-your-mouth texture that keeps friends and family coming back for seconds. It’s decadent, a breeze to make, and perfect for potlucks, birthdays, or any day you’re craving pure dessert happiness.
Ingredients You’ll Need
-
Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box)
Coconut Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup cream of coconut
Topping:
- 1 1/2 cups sweetened shredded coconut
- 1 container (8 oz) whipped topping (such as Cool Whip)
- 1 cup semisweet chocolate chips
- 2 tablespoons heavy cream
- Extra shredded coconut for garnish (optional)
How to Make Mounds Poke Cake
Step 1: Bake the Chocolate Cake
Start by preparing your chocolate cake mix in a 9×13-inch baking dish, following the directions right on the box. This guarantees you’ll get a pillowy, uniform crumb every time. Pop it in the oven and let the aroma fill your kitchen—it’s the start of something special!
Step 2: Poke the Warm Cake
Once the cake is baked and still warm (not hot out of the oven, but definitely not cooled!), use the handle of a wooden spoon to poke holes generously all over the surface. These little tunnels are the secret to soaking up all the decadent coconut filling, so don’t be shy with your poking!
Step 3: Pour on the Coconut Filling
In a medium bowl, whisk together the sweetened condensed milk and the cream of coconut until smooth. Slowly pour this creamy mixture gently all over the poked cake, focusing on filling every hole. Watch as it sinks in—that’s where the magic happens, and where every bite will get that signature Mounds Poke Cake richness!
Step 4: Sprinkle with Coconut
Before the cake has time to cool fully, shower it with the sweetened shredded coconut. The coconut snuggles into the creamy topping and becomes deliciously soft as the cake sets.
Step 5: Cool and Frost
Now, patience! Let the cake cool completely—this makes spreading the whipped topping much easier and keeps it from melting. Once it’s cooled, spread a thick, even layer of whipped topping from edge to edge. This fluffy cloud is a perfect contrast to the dense, luscious cake beneath.
Step 6: Chocolate Ganache Drizzle
In a microwave-safe bowl, melt together your chocolate chips and heavy cream in 20-second bursts, stirring frequently until silky smooth. Drizzle this glossy ganache over the whole cake, letting it artfully drip down the sides. For the true Mounds effect, finish with a flurry of extra shredded coconut on top if you like.
Step 7: Chill and Serve
Cover and refrigerate your Mounds Poke Cake for at least two hours. This helps the flavors meld and gives the cake its irresistibly creamy, set texture. Slice, serve, and watch as it disappears—this cake’s always a hit!
How to Serve Mounds Poke Cake
Garnishes
Dress up each piece with a final snow-like sprinkle of shredded coconut and a quick zigzag of extra melted chocolate if you’re feeling fancy. Fresh berries or chocolate curls add a lovely pop of color for special occasions as well.
Side Dishes
Mounds Poke Cake is plenty rich on its own, but if you want a classic pairing, serve with a scoop of vanilla bean ice cream or a tall glass of cold milk. A shot of dark espresso also makes an excellent, slightly bitter counterpoint to all that sweet coconut bliss.
Creative Ways to Present
Cut your cake into neat squares and nestle each on a cupcake liner for a chic dessert tray. For parties, layer cubes of the cake with extra whipped topping in mason jars, or try topping each piece with a little coconut truffle as a fun, over-the-top garnish.
Make Ahead and Storage
Storing Leftovers
Store leftover Mounds Poke Cake covered in the refrigerator for up to five days. The cake stays irresistibly moist, and the flavors continue to mingle—a bonus perk if you ask me!
Freezing
This cake freezes beautifully if you want to get ahead. Cut it into individual slices, wrap tightly in plastic wrap and foil, and you’ll have a stash ready for surprise cravings or easy entertaining. Thaw in the fridge overnight before serving for best texture.
Reheating
Mounds Poke Cake is meant to be enjoyed chilled, straight from the fridge. If you prefer a slightly softer cake, let slices sit at room temperature for about 10–15 minutes before serving, but there’s no need to warm it in the oven or microwave.
FAQs
Can I use homemade chocolate cake instead of a box mix?
Absolutely! If you have a favorite from-scratch chocolate cake recipe, feel free to use it. Just be sure to use a 9×13-inch pan and bake until set before following the rest of the steps for Mounds Poke Cake.
Is cream of coconut the same as coconut milk?
No, cream of coconut is much thicker and sweeter than coconut milk. It’s specially formulated for desserts and drinks and is what really brings the signature flavor to this cake—substituting regular coconut milk just won’t give the same result.
Can I use real whipped cream instead of Cool Whip?
Yes! Cold, freshly-whipped cream is a fantastic way to make your Mounds Poke Cake extra special, and it adds a richer, less sweet finish. Just whip heavy cream with a touch of powdered sugar until stiff peaks form.
How do I keep the chocolate ganache from hardening?
Adding heavy cream to your chocolate chips creates a soft, silky ganache that stays perfectly drizzly without setting completely hard (like a chocolate shell). Make sure to pour it on while still slightly warm for easy spreading.
Can I make Mounds Poke Cake the day before?
Yes, making it a day ahead is actually ideal! Chilling overnight lets the coconut filling fully soak in, and the whole cake holds together beautifully when you slice it. Just wait to garnish with extra coconut until just before serving for the best look and texture.
Final Thoughts
Ready to fall in love with dessert again? Mounds Poke Cake is a joyful, crowd-pleasing treat that combines all the nostalgia of your favorite candy bar with the ease of a classic sheet cake. If you make it once, don’t be surprised when you’re asked to bring it everywhere. Trust me, you’ll be making this one over and over!
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Mounds Poke Cake Recipe
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent flavors of a Mounds Poke Cake, where a moist chocolate cake is soaked in a sweet coconut mixture and topped with creamy whipped topping and a chocolate drizzle. This easy dessert is a coconut lover’s dream!
Ingredients
Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box)
Coconut Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup cream of coconut
Topping:
- 1 1/2 cups sweetened shredded coconut
- 1 container (8 oz) whipped topping (such as Cool Whip)
- 1 cup semisweet chocolate chips
- 2 tablespoons heavy cream
- Extra shredded coconut for garnish (optional)
Instructions
- Prepare the Cake: Bake the chocolate cake in a 9×13-inch baking dish according to package instructions.
- Add Filling: While the cake is warm, poke holes all over the surface and pour the condensed milk and cream of coconut mixture over it.
- Add Coconut: Sprinkle shredded coconut over the cake and let it cool.
- Add Topping: Spread whipped topping over the cooled cake.
- Drizzle Chocolate: Melt chocolate chips and cream, then drizzle over the cake.
- Garnish and Chill: Optionally garnish with more shredded coconut and refrigerate for at least 2 hours before serving.
Notes
- Cream of coconut like Coco LĂłpez provides an authentic Mounds flavor.
- For a richer topping, use whipped cream instead of Cool Whip.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
