So you’re craving something chocolatey AND coconutty, but can’t decide which craving to satisfy first? Same. Let me introduce you to the solution: Mounds Poke Cake – basically your favorite candy bar in cake form, and it’s about to change your dessert game forever.
Why This Recipe is Awesome
This isn’t just another chocolate cake recipe, folks. This is a chocolate cake on tropical vacation. We’re talking about a cake that gets literally stabbed all over and then bathed in coconut cream. It’s like giving your cake a spa treatment that results in the most ridiculously moist, flavor-packed dessert you’ve ever tasted.
And can we talk about make-ahead convenience? You can prep this bad boy 1-2 days before your event, which means you can focus on more important things (like deciding which elastic-waist pants to wear when you inevitably devour multiple slices).
Bonus: Even though it tastes like you spent hours in the kitchen, this recipe is practically foolproof. If you can poke holes in things, you can make this cake. It’s that simple.
Ingredients You’ll Need
- 1 box chocolate cake mix (plus whatever the box demands – usually eggs, oil, and water)
- 14 oz can sweetened condensed milk (the stuff dreams are made of)
- 15 oz can coconut cream (not coconut milk – we’re going full-throttle here)
- 7 oz package sweetened shredded coconut (the long stringy stuff)
- 12 oz container chocolate frosting (store-bought is fine, we’re not judging)
- Toasted coconut or almond slivers for garnish (optional, but makes you look fancy)
Step-by-Step Instructions
- Bake that chocolate cake according to the box instructions in a 9×13 pan. Nothing fancy here – just follow the directions like a normal person.
- While the cake is still warm (this is important!), grab the end of a wooden spoon and go wild poking holes all over the top, about an inch apart. Think of it as stress relief with a purpose.
- In a bowl, whisk together the sweetened condensed milk and coconut cream until they’re BFFs (fully combined).
- Pour this magical coconut mixture over the warm, hole-filled cake. Don’t rush this part – you want that liquid gold to seep into every single hole you just created. It’s oddly satisfying to watch.
- Now the hard part – waiting. Let that cake cool completely to room temperature (about 1-2 hours). During this time, the cake is literally drinking up all that coconut goodness.
- Once cooled, sprinkle the entire package of shredded coconut evenly over the top. Don’t be shy here – we’re going for “coconut blizzard” vibes.
- Microwave the chocolate frosting for 20-30 seconds until it’s pourable (but not hot soup). Pour it over the coconut layer and spread it around with a spatula.
- If you’re feeling extra, sprinkle on some toasted coconut or almond slivers. This is purely for aesthetics and crunch factor.
- Refrigerate for at least an hour before slicing. This isn’t optional – the cake needs time to fully set up and get its life together.
Common Mistakes to Avoid
- Not poking enough holes – Be aggressive with your poking! More holes = more places for coconut cream to hide.
- Using coconut milk instead of coconut cream – They’re not the same thing. Coconut cream is thicker and richer, which is exactly what we’re going for.
- Trying to pour the coconut mixture when it’s still separated – Whisk it well, people. Nobody wants coconut liquid pockets.
- Cutting into it too soon – I know it’s tempting, but give that cake time to chill. Room temperature poke cake is like a sad, messy disappointment.
- Being stingy with the coconut – This is a MOUNDS cake. If people can still see cake through the coconut layer, you’ve not used enough.
Alternatives & Substitutions
Not a fan of boxed cake mix? Make your chocolate cake from scratch if you’re feeling ambitious. Just make sure it’s relatively sturdy to hold up to all that poking.
Want to take this to Almond Joy territory? Add a cup of chopped almonds to the coconut layer. Or better yet, use almond extract in your cake batter.
Feeling extra decadent? Make homemade chocolate ganache instead of using store-bought frosting. Just heat equal parts heavy cream and chocolate chips, stir until smooth, and pour over.
Need a shortcut? Skip the separate coconut layer and just mix your shredded coconut directly into the coconut cream mixture. It’s not as pretty but tastes just as good.
FAQ (Frequently Asked Questions)
Does this need to be refrigerated? Yes, because of all that dairy. Unless you plan to eat the entire thing in one sitting. Which, honestly, might happen.
How long will this cake last? In the fridge? About 5 days. In your memory? Forever.
Can I freeze leftovers? You can, but the texture of the coconut might change a bit. Thaw overnight in the refrigerator when you’re ready to dive back in.
What exactly is coconut cream? It’s like coconut milk’s richer, thicker cousin. You’ll find it in the international aisle near the coconut milk. Look for “cream of coconut” or “coconut cream” – not coconut milk or cream of coconut meant for cocktails (though in a pinch, that would work too).
Can I make this for people who don’t like coconut? I mean… you could, but why would you do that to this cake? And why are you friends with people who don’t like coconut?
Why is it called a ‘poke’ cake? Because you literally poke holes in it. Baking isn’t always complicated, folks.
Final Thoughts
Listen, I don’t want to be dramatic, but this cake might ruin regular cake for you forever. Once you’ve experienced the ridiculous moisture level and flavor-packed goodness of a proper poke cake, it’s hard to go back to basic desserts.
If your granny called this “Chocolate Heaven Cake,” who are we to argue? Grandmothers are generally right about most things, especially dessert. So go ahead, embrace the poke cake lifestyle. Your taste buds will thank you, even if your waistband doesn’t.
Pro tip: Serve this with a scoop of vanilla ice cream if you’re feeling especially indulgent. Or don’t. It’s your cake journey, I’m just here to guide you.
