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–+ servings
Mounds Poke Cake with layers of chocolate and coconut toppings

Mounds Poke Cake

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A decadent dessert that combines rich chocolate flavors with creamy coconut, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cake Base
  • 1 box chocolate cake mix Follow the package instructions for additional ingredients like eggs, water, and oil.
  • 1 cup coconut milk Full-fat coconut milk for rich flavor.
  • 1 cup sweetened shredded coconut Adds texture and flavor.
  • 1 cup chocolate syrup Adds sweetness and chocolate flavor.
  • 1 cup whipped topping Balances the richness of the cake.
  • 1/2 cup chocolate chips Adds an extra layer of chocolate flavor.
  • 1/2 cup toasted coconut For garnish and added flavor.

Method
 

Preparation
  1. Preheat your oven to the temperature specified on the chocolate cake mix box.
  2. Prepare the cake batter according to the box directions, mixing well until smooth.
  3. Pour the batter into a greased 9×13-inch baking pan and spread it evenly.
  4. Bake the cake according to the recommended time on the box, or until a toothpick inserted in the center comes out clean.
  5. Once baked, let the cake cool on a wire rack for about 10 minutes.
Assembly
  1. Use a fork to poke holes across the cake, spacing them about 1-2 inches apart.
  2. In a bowl, whisk together the coconut milk and chocolate syrup until smooth and well combined.
  3. Pour the coconut milk and chocolate syrup mixture over the cake, ensuring it seeps into the holes.
  4. Allow the cake to cool completely, then spread the whipped topping evenly over the surface.
  5. Sprinkle the sweetened shredded coconut and chocolate chips on top, then garnish with the toasted coconut.
  6. Refrigerate the cake for at least 2 hours before serving to let the flavors meld together.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 12gSodium: 200mgFiber: 2gSugar: 25g

Notes

Poke holes gently to keep the cake structurally sound. Refrigerate overnight for better flavor. Store leftovers covered in the refrigerator for up to 3 days. Can be frozen before adding whipped topping for up to 2 months. Try adding crushed pineapple or chopped nuts for variations.

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