If you’re a fan of the iconic Mounds candy bar, this Mounds Poke Cake will quickly become your new favorite dessert! This decadent cake features a fudgy chocolate base, a rich coconut cream soak, and a generous topping of shredded coconut and chocolate frosting, perfectly capturing the irresistible combination of chocolate and coconut flavors.

This poke cake takes things to the next level with its ultra-moist texture. By poking holes in the warm cake and soaking it with a sweet coconut milk mixture, the cake becomes infused with creamy coconut in every bite. It’s a tropical dream for coconut lovers!
My granny always called this cake “Chocolate Heaven Cake,” and now I completely understand why—it’s simply too good!
What is a Poke Cake?
A poke cake is a fun and simple dessert where a baked cake is poked with holes while it’s still warm. These holes are filled with a flavorful liquid like pudding, sweetened condensed milk, or flavored gelatin, which infuses the cake with extra moisture and flavor. For this Mounds Poke Cake, we use a combination of sweetened condensed milk and coconut cream to create a coconut-flavored soak that makes every bite melt in your mouth.
Why This Mounds Poke Cake is a Coconut Lover’s Paradise:
- Moist, fudgy chocolate cake (from a mix or scratch!)
- Coconut cream soak that infuses the cake with rich flavor and moisture
- Topped with shredded coconut and chocolate frosting for the perfect balance of coconut and chocolate
- Double the coconut goodness from both coconut cream and shredded coconut
- Feeds a crowd—perfect for potlucks, parties, or any gathering
- Make-ahead friendly—prepare it 1-2 days in advance for easy entertaining
How to Make the Best Mounds Poke Cake:
- Prepare the cake: Start with a box of chocolate cake mix or your favorite scratch recipe. Bake it in a greased 9×13 baking dish until a toothpick comes out clean.
- Poke the holes: While the cake is still warm, use the end of a wooden spoon or skewer to poke holes all over the top of the cake, spacing them about 1 inch apart.
- Make the coconut soak: In a medium bowl, whisk together the sweetened condensed milk and coconut cream until smooth. Pour this mixture evenly over the warm cake, making sure it seeps down into all the holes.
- Cool the cake: Allow the cake to cool completely at room temperature, about 1-2 hours. As it cools, the cake will soak up the coconut cream mixture, making it ultra-moist.
- Add the toppings: Once the cake has cooled, spread a generous layer of shredded sweetened coconut over the top. Then, microwave the chocolate frosting for 20-30 seconds until it’s pourable, and pour it over the coconut layer. Use a spatula to smooth it out evenly.
- Chill: Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cake to set.
Make-Ahead Mounds Poke Cake for Easy Entertaining
One of the best things about this cake is that it’s make-ahead friendly! You can prepare it 1-2 days in advance and store it covered in the fridge until you’re ready to serve. The coconut cream soak keeps the cake incredibly moist, making it perfect for holidays, potlucks, or anytime you need a crowd-pleasing dessert with minimal day-of prep.
For an extra-special touch, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream. You could even garnish with a slice of Mounds candy bar for a fun presentation!
Ingredients:
- For the cake:
- 1 box chocolate cake mix (plus ingredients called for on the box)
- 1 can (14 oz) sweetened condensed milk
- 1 can (15 oz) coconut cream
- 1 package (7 oz) sweetened shredded coconut
- 1 container (12 oz) chocolate frosting
- Toasted coconut or almond slivers for garnish (optional)
Instructions:
- Bake the cake: Prepare the cake according to the package instructions and bake it in a greased 9×13 pan. Let it cool for a few minutes.
- Poke holes: While the cake is still warm, poke holes all over the top with the end of a wooden spoon.
- Soak the cake: In a medium bowl, whisk together the sweetened condensed milk and coconut cream. Pour this mixture over the warm cake, filling the holes as you go.
- Cool: Let the cake cool completely, about 1-2 hours.
- Top the cake: Sprinkle shredded coconut over the cake. Microwave the chocolate frosting for 20-30 seconds until it’s pourable, then spread it evenly over the coconut.
- Chill: Refrigerate the cake for at least 1 hour before serving.
- Serve and enjoy: Serve chilled, with whipped cream or vanilla ice cream if desired.
Nutrition (Per Serving):
- Calories: ~350 kcal
- Carbohydrates: ~45g
- Protein: ~4g
- Fat: ~15g
- Saturated Fat: ~8g
- Cholesterol: ~50mg
- Fiber: ~2g
- Sugar: ~30g
This Mounds Poke Cake is the ultimate dessert for any coconut lover! Between the fudgy chocolate base, creamy coconut soak, shredded coconut topping, and chocolate frosting, it’s an indulgent tropical treat in every bite.
This version streamlines the instructions, making them easy to follow while keeping the coconut-chocolate theme consistent throughout!
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