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–+ servings
Delicious Mounds Poke Cake topped with chocolate and coconut decoration.

Mounds Poke Cake

A quick and easy Mounds Poke Cake that combines a chocolate cake mix with a coconut-chocolate soak and topped with whipped cream, shredded coconut, and chocolate chips, perfect for potlucks and gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1 box chocolate cake mix plus the eggs/oil/water called for on the box Any standard mix works; dark chocolate gives deeper flavor.
  • 1 cup coconut milk Full-fat canned coconut milk is preferred for best flavor.
  • 1 cup sweetened shredded coconut For topping; sweetened gives that classic Mounds flavor.
  • 1 cup chocolate syrup Standard chocolate topping or fudge sauce.
  • 1/2 cup chocolate chips Semisweet or milk chocolate.
  • 1/2 cup toasted coconut Reserve a little to toast yourself for best aroma.
Topping Ingredients
  • 1 cup whipped topping Thawed if frozen; use Cool Whip-style or stabilized whipped cream.

Method
 

Baking the Cake
  1. Preheat the oven to the temperature the cake mix specifies and prepare the batter according to the box directions.
  2. Grease a 9×13-inch pan and pour the batter in, smoothing the top.
  3. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking a few minutes before the box time ends.
  4. Remove from the oven and cool on a rack for about 10 minutes so the cake is warm but not hot.
Soaking the Cake
  1. Use a fork to poke holes evenly across the cake, spacing them about 1–2 inches apart.
  2. Whisk the coconut milk and chocolate syrup together until smooth and pour this mixture over the cake, ensuring it seeps into the holes.
  3. Let the cake cool completely to room temperature before adding the whipped topping.
Topping the Cake
  1. Spread the whipped topping in a smooth, even layer over the cake.
  2. Sprinkle the shredded coconut and chocolate chips across the top.
  3. Finish with the toasted coconut as a garnish.
Chill and Serve
  1. Refrigerate the cake for at least 2 hours before slicing and serving.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 47gProtein: 3gFat: 16gSaturated Fat: 10gSodium: 200mgFiber: 1gSugar: 28g

Notes

Best served chilled. Keep refrigerated for up to 3–4 days. Cake can be frozen for up to 2 months.

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