Mounds Poke Cake - Sara Cook

Mounds poke cake is a decadent dessert inspired by the classic Mounds candy bar! This moist chocolate cake is soaked with sweetened coconut filling, topped with fluffy whipped topping, shredded coconut, and chocolate drizzle for a rich, indulgent treat that’s perfect for any occasion.

Ingredients

1 box chocolate cake mix (plus ingredients needed per package instructions)
1 (14 oz) can sweetened condensed milk
1 cup cream of coconut (not coconut milk)
1 (8 oz) tub whipped topping, thawed
1 cup shredded sweetened coconut
1/2 cup chocolate chips (melted, for drizzle)

Instructions

Bake the Cake:
- Prepare the chocolate cake mix according to the package instructions and bake in a 9×13-inch pan. Allow the cake to cool for 10-15 minutes.
Poke the Cake:
- Using the handle of a wooden spoon or a fork, poke holes all over the surface of the cake.
Add the Coconut Filling:
- In a bowl, whisk together the sweetened condensed milk and cream of coconut. Pour the mixture evenly over the cake, letting it soak into the holes. Refrigerate for at least 2 hours to allow the flavors to meld.
Top the Cake:
- Spread the whipped topping evenly over the cake. Sprinkle the shredded coconut on top.
Add the Chocolate Drizzle:
- Melt the chocolate chips in the microwave in 20-second intervals, stirring until smooth. Drizzle the melted chocolate over the top of the cake.
Serve:
- Slice into squares and serve chilled. Enjoy the rich chocolate and coconut flavor in every bite!

Tips for the Best Mounds Poke Cake

Use Fresh Coconut: For a fresher taste, lightly toast the shredded coconut before sprinkling it on top.
Make It Fancy: Garnish with chopped Mounds candy bars for added flair.
Storage: Keep the cake refrigerated in an airtight container for up to 3 days.
Use Homemade Whipped Cream: Replace the whipped topping with freshly whipped cream for an extra luxurious touch.