Description
Indulge in the ultimate Mounds Poke Cake! This easy recipe combines rich chocolate, creamy coconut, and sweet condensed milk for a perfect dessert.
Ingredients
Scale
- 1 box of chocolate cake mix (plus the ingredients called for on the box, usually water, oil, and eggs)
- 1 (14 oz) can of sweetened condensed milk
- 1 (15 oz) can of coconut cream
- 1 (7 oz) package of shredded sweetened coconut
- 1 (12 oz) container of chocolate frosting
- Optional: additional shredded coconut or almond slivers for garnish
Instructions
- Preheat the Oven: Set your oven to the temperature specified on the cake mix box, typically around 350°F (175°C).
- Prepare the Cake: Mix the chocolate cake batter according to the package instructions. Pour the batter into a greased 9×13 inch casserole dish.
- Bake: Place the dish in the oven and bake for 25-35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Poke and Soak: While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top. Mix the sweetened condensed milk and coconut cream in a bowl and pour over the cake, making sure to fill the holes.
- Cool: Allow the cake to cool completely at room temperature; this helps it absorb the creamy mixture thoroughly.
- Add Coconut: Sprinkle the shredded sweetened coconut evenly over the cake.
- Frost: Microwave the chocolate frosting for about 20-30 seconds until it’s pourable. Drizzle it evenly over the coconut layer.
- Garnish: If you like, top with additional shredded coconut or almond slivers for a crunchy texture and enhanced flavor.
- Chill: Refrigerate the cake for at least 1 hour before serving. This chilling time helps the flavors meld together and makes slicing the cake easier.