Mounds Poke Cake Recipe
If you’re a fan of the classic Mounds candy bar, with its rich chocolate coating and sweet coconut filling, then you’re in for a treat. The Mounds Poke Cake is an irresistible dessert that transforms these beloved flavors into a moist, indulgent cake infused with creamy coconut goodness.
This blog post will guide you through everything you need to know about making this decadent dessert, from the essential ingredients and step-by-step instructions to expert tips, variations, and serving suggestions. Whether you’re baking for a family gathering, a holiday celebration, or just to satisfy your sweet tooth, this Mounds Poke Cake recipe is sure to become a favorite.
Why You’ll Love This Mounds Poke Cake
- Easy to Make: This recipe starts with a boxed cake mix, making it accessible even for beginners.
- Rich and Moist: The poke cake technique ensures every bite is filled with coconut cream and chocolatey goodness.
- Perfect for Any Occasion: Great for birthdays, potlucks, or holiday desserts.
- Customizable: You can tweak the recipe to suit your taste by adding different toppings or fillings.
Now, let’s dive into the details of making this mouthwatering dessert!
Ingredients
For the Cake:
- 1 box of devil’s food cake mix (or any chocolate cake mix)
- 3 large eggs
- 1 cup water
- ½ cup vegetable oil
For the Coconut Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 can (15 oz) cream of coconut
- 1 cup shredded sweetened coconut
For the Topping:
- 1 container (8 oz) whipped topping (like Cool Whip)
- 1 cup sweetened shredded coconut, toasted
- 1 cup chocolate chips (semi-sweet or dark)
- 2 tablespoons heavy cream
Step-by-Step Instructions
Step 1: Bake the Cake
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the cake mix, eggs, water, and vegetable oil. Mix until well blended (about 2 minutes on medium speed).
- Pour the batter into the prepared baking dish and bake according to the package instructions, typically 28-30 minutes.
- Use a toothpick to check for doneness—if it comes out clean, your cake is ready.
Step 2: Poke the Cake
- While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes evenly across the surface.
- The holes should be deep enough to allow the coconut mixture to seep in.
Step 3: Make the Coconut Filling
- In a medium bowl, whisk together the sweetened condensed milk and cream of coconut until smooth.
- Pour the mixture evenly over the cake, making sure it seeps into the holes.
- Sprinkle 1 cup of sweetened shredded coconut over the top for an extra coconut kick.
Step 4: Chill the Cake
- Cover the cake and refrigerate for at least 2 hours (or overnight). This allows the cake to absorb the coconut flavors, making it even more moist and delicious.
Step 5: Add the Topping
- Spread the whipped topping evenly over the chilled cake.
- Toast 1 cup of shredded coconut in a dry skillet over medium heat until golden brown, then sprinkle it over the whipped topping.
Step 6: Prepare the Chocolate Drizzle
- In a small microwave-safe bowl, heat the chocolate chips and heavy cream in 30-second intervals, stirring each time until smooth.
- Drizzle the melted chocolate over the cake.
Step 7: Serve and Enjoy!
- Slice the cake into squares and serve chilled.
Expert Tips for the Best Mounds Poke Cake
- Use a quality chocolate cake mix: A rich, dark chocolate cake enhances the flavor balance between the chocolate and coconut.
- Poke deep holes: Make sure the holes reach the bottom of the cake for even distribution of the coconut mixture.
- Chill thoroughly: Refrigerating for at least 2 hours (or overnight) helps intensify the flavors.
- Toast the coconut: This adds an extra layer of texture and a slightly nutty flavor.
- Drizzle strategically: Use a piping bag or spoon for an even drizzle of chocolate over the cake.
Variations and Substitutions
Looking to switch things up? Here are a few creative variations:
- Almond Joy Poke Cake: Add chopped almonds on top for an Almond Joy-inspired twist.
- German Chocolate Poke Cake: Use a German chocolate cake mix and top with a mix of pecans, caramel, and coconut.
- Mocha Mounds Poke Cake: Add 1 teaspoon of espresso powder to the cake batter for a subtle coffee flavor.
- Dairy-Free Option: Use dairy-free whipped topping and replace heavy cream with coconut milk.
Serving Suggestions
- Pair with Coffee: The richness of the cake pairs beautifully with a hot cup of coffee or espresso.
- Garnish with Chocolate Shavings: For a more elegant look, add dark chocolate curls on top.
- Serve with Ice Cream: A scoop of vanilla or coconut ice cream makes it even more indulgent.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! This cake actually tastes better the next day as the flavors meld together.
How do I store Mounds Poke Cake?
Store the cake in an airtight container in the refrigerator for up to 5 days.
Can I freeze this cake?
Yes! Freeze slices wrapped in plastic wrap and foil for up to 3 months. Thaw in the refrigerator before serving.
Can I use homemade chocolate cake instead of a mix?
Absolutely! If you have a favorite homemade chocolate cake recipe, feel free to use it.
Final Thoughts
The Mounds Poke Cake is the ultimate dessert for coconut and chocolate lovers. With its moist cake base, creamy coconut filling, and rich chocolate topping, it’s a show-stopper at any gathering. Plus, it’s easy to make and even easier to enjoy!
Mounds Poke Cake Recipe
This Mounds Poke Cake is a rich, ultra-moist chocolate cake infused with creamy coconut filling and topped with fluffy whipped cream, toasted coconut, and a luscious chocolate drizzle. Inspired by the classic Mounds candy bar, this easy-to-make dessert is perfect for coconut and chocolate lovers alike!
Ingredients
For the Cake:
- 1 box devil’s food cake mix or any chocolate cake mix
- 3 large eggs
- 1 cup water
- ½ cup vegetable oil
For the Coconut Filling:
- 1 can 14 oz sweetened condensed milk
- 1 can 15 oz cream of coconut
- 1 cup shredded sweetened coconut
For the Topping:
- 1 container 8 oz whipped topping (Cool Whip or homemade)
- 1 cup sweetened shredded coconut toasted
- 1 cup chocolate chips semi-sweet or dark
- 2 tablespoons heavy cream
Instructions
Step 1: Bake the Cake
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- In a large bowl, mix cake mix, eggs, water, and oil until smooth.
- Pour into the prepared baking dish and bake 28-30 minutes, or until a toothpick inserted comes out clean.
Step 2: Poke the Cake
- While the cake is still warm, use the handle of a wooden spoon to poke evenly spaced holes across the surface.
Step 3: Make the Coconut Filling
- In a bowl, whisk together sweetened condensed milk and cream of coconut.
- Pour the mixture evenly over the cake, ensuring it soaks into the holes.
- Sprinkle 1 cup of shredded coconut over the top.
Step 4: Chill the Cake
- Refrigerate for at least 2 hours (or overnight) to enhance flavor and texture.
Step 5: Add the Topping
- Spread whipped topping evenly over the chilled cake.
- Sprinkle toasted coconut over the whipped topping.
Step 6: Prepare the Chocolate Drizzle
- Melt chocolate chips and heavy cream together in the microwave (in 30-second intervals, stirring each time).
- Drizzle the melted chocolate over the cake.
Step 7: Serve and Enjoy!
- Slice and serve chilled for the best flavor and texture.
Notes
- Storage: Keep leftovers covered in the refrigerator for up to 5 days.
- Freezing: Freeze slices wrapped in plastic wrap for up to 3 months.
- Variations: Add chopped almonds for an Almond Joy twist, or use German chocolate cake for a richer flavor.
- Make Ahead: This cake tastes even better the next day as the flavors meld together!