Mounds Poke Cake Recipe

Mounds Poke Cake is a decadent dessert that combines the tropical flavors of coconut and chocolate, inspired by the famous Mounds candy bar. This easy-to-make cake features a moist chocolate cake base that’s “punched” with holes and filled with a creamy coconut filling, topped with a luscious layer of chocolate ganache.

The result is a rich, indulgent treat with layers of flavor and texture that everyone will love. It’s the perfect dessert for parties, potlucks, or whenever you’re craving a sweet, satisfying treat.

Mounds Poke Cake Recipe

Necessary Kitchen Equipment

• 9×13-inch baking dish
• Electric mixer or whisk
• Poking tool (such as a fork or skewer)
• Spatula
• Saucepan
• Measuring cups and spoons
• Mixing bowls

Ingredients

For the Cake:

• 1 box chocolate cake mix (and ingredients required to make the cake, usually eggs, oil, and water)
• 1 cup sweetened condensed milk (240 ml)
• 1 cup coconut milk (240 ml)

For the Coconut Filling:

• 2 cups sweetened shredded coconut (about 150 g)
• 1 cup whipped topping (such as Cool Whip)
• 1 cup powdered sugar (120 g)

For the Chocolate Ganache:

• 1 cup semisweet chocolate chips (175 g)
• ½ cup heavy cream (120 ml)

Step-by-Step Instructions

Bake the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. Prepare the chocolate cake mix according to the instructions on the box (usually adding eggs, oil, and water). Pour the batter into the prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
3. Once the cake is baked, remove it from the oven and allow it to cool for 10 minutes.

Prepare the Poke Cake:

1. Use a fork, skewer, or the handle of a wooden spoon to poke holes all over the cooled cake, making sure to go about halfway down into the cake.
2. In a small bowl, whisk together the sweetened condensed milk and coconut milk. Pour the milk mixture evenly over the cake, making sure it soaks into the holes.

Make the Coconut Filling:

1. In a medium bowl, mix together the shredded coconut, whipped topping, and powdered sugar until well combined.
2. Spread the coconut mixture evenly over the top of the cake, covering the entire surface.

Make the Chocolate Ganache:

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Remove from the heat and pour the chocolate chips into the cream. Let it sit for 2-3 minutes, then stir until the ganache is smooth and glossy.
3. Pour the chocolate ganache over the coconut layer, spreading it evenly with a spatula.

Chill and Serve:

1. Refrigerate the cake for at least 2 hours (or overnight) to allow the flavors to set and the cake to firm up.
2. Slice and serve cold, garnished with additional shredded coconut or chocolate shavings if desired.

Recipe Tips

• Cake Mix: You can use any chocolate cake mix for this recipe, or you can make a homemade chocolate cake if you prefer.
• Coconut Milk: If you prefer a stronger coconut flavor, use full-fat coconut milk instead of coconut milk from the can.
• Chill Time: Make sure to refrigerate the cake long enough to let the layers set properly—this cake is best served chilled.
• Topping Variations: If you’re not a fan of whipped topping, you can substitute it with homemade whipped cream or marshmallow fluff for a different texture.

What to Serve with Mounds Poke Cake

This cake is decadent enough to stand on its own, but it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on the side. For an extra tropical twist, serve with fresh fruit like pineapple or mango.

Frequently Asked Questions

1. Can I use a different flavor of cake mix?
Yes, you can use any flavor of cake mix you like, but chocolate complements the coconut filling and ganache the best. Vanilla or coconut cake mixes are also good options for a variation.

2. Can I make this cake ahead of time?
Yes! This cake actually tastes better after it has had time to chill and the flavors meld together. You can make it a day ahead and keep it refrigerated until ready to serve.

3. Can I make the coconut filling without whipped topping?
You can substitute whipped topping with whipped cream or cream cheese for a slightly different texture. You could also use marshmallow fluff as a substitute for a more marshmallowy filling.

Mounds Poke Cake

Mounds Poke Cake is a decadent dessert that combines the tropical flavors of coconut and chocolate, inspired by the famous Mounds candy bar. This easy-to-make cake features a moist chocolate cake base that’s "punched" with holes and filled with a creamy coconut filling, topped with a luscious layer of chocolate ganache.

Print Recipe Pin Recipe

Equipment

• 9x13-inch baking dish
• Electric mixer or whisk
• Poking tool (such as a fork or skewer)
• Spatula
• Saucepan
• Measuring cups and spoons
• Mixing bowls

Ingredients

  

• For the Cake:
• 1 box chocolate cake mix and ingredients required to make the cake, usually eggs, oil, and water
• 1 cup sweetened condensed milk 240 ml
• 1 cup coconut milk 240 ml
• For the Coconut Filling:
• 2 cups sweetened shredded coconut about 150 g
• 1 cup whipped topping such as Cool Whip
• 1 cup powdered sugar 120 g
• For the Chocolate Ganache:
• 1 cup semisweet chocolate chips 175 g
• ½ cup heavy cream 120 ml

Instructions

 

• Bake the Cake:
• Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
• Prepare the chocolate cake mix according to the instructions on the box (usually adding eggs, oil, and water). Pour the batter into the prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
• Once the cake is baked, remove it from the oven and allow it to cool for 10 minutes.
• Prepare the Poke Cake:
• Use a fork, skewer, or the handle of a wooden spoon to poke holes all over the cooled cake, making sure to go about halfway down into the cake.
• In a small bowl, whisk together the sweetened condensed milk and coconut milk. Pour the milk mixture evenly over the cake, making sure it soaks into the holes.
• Make the Coconut Filling:
• In a medium bowl, mix together the shredded coconut, whipped topping, and powdered sugar until well combined.
• Spread the coconut mixture evenly over the top of the cake, covering the entire surface.
• Make the Chocolate Ganache:
• In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
• Remove from the heat and pour the chocolate chips into the cream. Let it sit for 2-3 minutes, then stir until the ganache is smooth and glossy.
• Pour the chocolate ganache over the coconut layer, spreading it evenly with a spatula.
• Chill and Serve:
• Refrigerate the cake for at least 2 hours (or overnight) to allow the flavors to set and the cake to firm up.
• Slice and serve cold, garnished with additional shredded coconut or chocolate shavings if desired.

Notes

Cake Mix: You can use any chocolate cake mix for this recipe, or you can make a homemade chocolate cake if you prefer.
Coconut Milk: If you prefer a stronger coconut flavor, use full-fat coconut milk instead of coconut milk from the can.
Chill Time: Make sure to refrigerate the cake long enough to let the layers set properly—this cake is best served chilled.