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Mounds Poke Cake

A decadent chocolate poke cake infused with rich coconut flavors, reminiscent of the Mounds candy bar. Simple to make and delightful to share!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box chocolate cake mix
  • 1 cup coconut milk
  • 3 large eggs
  • 1 cup sweetened shredded coconut
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup chocolate syrup
  • 1 can (8 oz) whipped topping
  • 1 chocolate shavings (for garnish, optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a large bowl, combine chocolate cake mix, coconut milk, and eggs. Mix until smooth.
Baking
  1. Pour the mixture into the greased baking dish and bake for about 30-35 minutes or until a toothpick comes out clean.
  2. Once the cake is baked, let it cool for about 10 minutes. Use the handle of a wooden spoon to poke holes all over the cake.
Topping
  1. Pour the sweetened condensed milk over the warm cake, ensuring it seeps into the holes. Follow this with a drizzle of chocolate syrup.
  2. Spread the whipped topping evenly over the cake. Sprinkle sweetened shredded coconut on top.
Chill and Serve
  1. Refrigerate the cake for at least 2 hours before serving. For an extra touch, garnish with chocolate shavings right before serving.

Notes

Store leftovers covered in the refrigerator for up to three days, or freeze the cake without toppings for up to a month. Thaw and add toppings before serving.