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Mounds Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 20 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Mounds Poke Cake is a decadent dessert featuring a moist chocolate cake infused with a luscious coconut and sweetened condensed milk mixture. Topped with shredded coconut and a smooth chocolate frosting, this cake delivers the beloved flavors of the classic Mounds candy bar in an easy-to-make poke cake format. Perfect for gatherings or a special treat, it combines rich chocolate and creamy coconut for an irresistible finish.

Ingredients

Scale

Chocolate Cake

  • 1 box chocolate cake mix (plus ingredients required on the box: typically water, oil, and eggs)

Coconut Filling

  • 1 (14 oz) can sweetened condensed milk
  • 1 (15 oz) can coconut cream
  • 1 (7 oz) package shredded sweetened coconut

Topping

  • 1 (12 oz) container chocolate frosting
  • Optional: additional shredded coconut or almond slivers for garnish

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) or follow the temperature instructions on your cake mix package to ensure proper baking.
  2. Prepare Cake Batter: Follow the directions on the chocolate cake mix box, combining all necessary ingredients such as water, oil, and eggs to make the batter.
  3. Bake the Cake: Pour the batter 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.
  4. Make Holes: While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the entire surface to allow the filling to soak in.
  5. Prepare and Pour Filling: In a medium bowl, whisk together the sweetened condensed milk and coconut cream until smooth. Pour this mixture evenly over the warm cake, letting it seep into the holes.
  6. Cool the Cake: Allow the cake to cool completely to let the coconut mixture absorb fully into the cake layers.
  7. Add Coconut Topping: Evenly sprinkle shredded sweetened coconut over the cooled cake for added flavor and texture.
  8. Prepare Frosting: Microwave the chocolate frosting for 20-30 seconds until it becomes pourable, then spread it evenly over the coconut layer.
  9. Garnish: Optionally, decorate the top of the cake with extra shredded coconut or almond slivers to enhance presentation and flavor.
  10. Chill and Serve: Refrigerate the cake for at least 1 hour to set before slicing and serving.

Notes

  • Make sure to use the handle of a wooden spoon to poke holes gently without breaking the cake apart.
  • Using coconut cream (not coconut milk) is key for the richest, creamiest texture in the filling.
  • Microwaving the frosting makes it easier to pour and spread evenly over the coconut topping.
  • You can substitute almond slivers with other nuts like toasted pecans or walnuts for a different crunch.
  • This cake tastes even better the next day after chilling overnight.

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Find it online: https://whisksweetly.com/mounds-poke-cake-recipe/