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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.
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Ingredients Equipment Method Notes

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

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

Method
 

  1. Bake the Cake:
  2. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
  3. 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.
  4. Once the cake is baked, remove it from the oven and allow it to cool for 10 minutes.
  5. Prepare the Poke Cake:
  6. 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.
  7. 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.
  8. Make the Coconut Filling:
  9. In a medium bowl, mix together the shredded coconut, whipped topping, and powdered sugar until well combined.
  10. Spread the coconut mixture evenly over the top of the cake, covering the entire surface.
  11. Make the Chocolate Ganache:
  12. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
  13. 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.
  14. Pour the chocolate ganache over the coconut layer, spreading it evenly with a spatula.
  15. Chill and Serve:
  16. Refrigerate the cake for at least 2 hours (or overnight) to allow the flavors to set and the cake to firm up.
  17. 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.