I’ve made this Mounds Poke Cake for potlucks, birthdays, and lazy Sunday dessert cravings — it’s the kind of recipe that feels fancy but comes together in about the time it takes to bake a boxed cake. Chocolate cake soaked with a coconut-chocolate mixture, topped with cool whipped topping, shredded coconut and chocolate chips — it’s basically a nostalgic candy bar turned into a tray bake. If you like quick, showy desserts that travel well, this is one you’ll reach for again and again.

Why you’ll love this dish

This cake gives you big flavor with very little fuss. You start with one box of chocolate cake mix, add a coconut-chocolate soak that sinks into little fork holes, and finish with a whipped topping and toasted coconut that mimic the Mounds candy bar. It’s fast, family-friendly, and ideal for summer picnics because it’s served chilled.

“Cool, coconut-forward, and noticeably more impressive than the 10-minute prep — everyone asked for the recipe.”

If you enjoy easy from-box-to-delicious desserts, it’s similar in spirit to treats like Blueberry Cake Donuts — simple components, big payoff.

Step-by-step overview

You’ll bake a single 9×13 chocolate cake from mix, let it rest briefly, then poke holes across the surface. A mixture of coconut milk and chocolate syrup is poured over the warm cake so it sinks into the holes. After the cake cools fully, you spread whipped topping, sprinkle shredded coconut and chocolate chips, then finish with toasted coconut and chill for at least two hours. The result is moist, coconutty, and easy to slice.

What you’ll need

• 1 box chocolate cake mix (plus ingredients called for on the box)
• 1 cup coconut milk (full-fat for best flavor)
• 1 cup sweetened shredded coconut
• 1 cup chocolate syrup (standard chocolate topping or fudge sauce)
• 1 cup whipped topping (thawed if frozen)
• 1/2 cup chocolate chips
• 1/2 cup toasted coconut (for garnish)

Notes: You can swap canned coconut milk for coconut cream if you want an even richer soak. If you need dairy-free, use a plant-based whipped topping.

Step-by-step instructions

1. Preheat the oven to the temperature the cake mix calls for. Prepare batter per the box directions. Pour into a greased 9×13-inch pan.
2. Bake until a toothpick inserted in the center comes out clean. Remove from oven and cool on a rack for 10 minutes.
3. Use a fork to poke holes across the entire cake, about 1–2 inches apart and deep enough to reach the bottom.
4. Whisk the coconut milk and chocolate syrup together until smooth. Pour the mixture evenly over the cake, making sure liquid fills the holes.
5. Let the cake cool completely to room temperature so the topping won’t melt.
6. Spread the whipped topping in an even layer over the cooled cake. Sprinkle the shredded coconut and chocolate chips on top.
7. Finish with toasted coconut as a garnish.
8. Refrigerate for at least 2 hours before serving to let the flavors meld and the cake set.

Best ways to enjoy it

Serve chilled in squares straight from the pan. For a party, plate with a fork and add a small dollop of extra whipped cream or a drizzle of warmed chocolate sauce. It pairs nicely with coffee or a scoop of vanilla ice cream for contrast. If you’re putting together a dessert spread, this cake complements richer, butter-focused cakes like Brown Butter Cake — the coconut-chocolate notes balance the nutty richness of brown butter.

Storage and reheating tips

Store covered in the refrigerator for up to 3–4 days. For best texture, keep it tightly wrapped or in an airtight container to prevent the whipped topping from picking up fridge flavors. You can freeze portions up to 1 month: wrap squares in plastic and foil, then thaw overnight in the refrigerator. Avoid microwaving refrigerated slices more than a few seconds — this cake is meant to be enjoyed chilled.

Helpful cooking tips

• Use full-fat canned coconut milk for a richer soak; low-fat versions can make the cake less decadent.
• Poke holes while the cake is still warm (but not hot); the holes will fill more easily.
• Pour the coconut-chocolate mixture slowly and evenly so it soaks into all the holes.
• Toast coconut in a dry skillet over medium heat for 3–5 minutes, stirring constantly until golden — it browns quickly.
• If you prefer a firmer topping, fold a few tablespoons of instant pudding into the whipped topping before spreading.

Creative twists

• Chocolate-Orange Mounds: add 1 teaspoon orange extract to the coconut-chocolate soak.
• Almond Joy Style: swap half the shredded coconut for chopped toasted almonds; sprinkle sliced almonds on top.
• Boozy version: stir 1–2 tablespoons of coconut rum (or dark rum) into the coconut milk mixture for adult parties.
• Keto/dairy-free: use a low-carb chocolate cake mix alternative and coconut-based whipped topping; reduce sweetener as needed.

Common questions

How long does it take to make and chill?

Active prep is about 20 minutes plus baking time per the cake mix (usually 25–35 minutes). Plan at least 2 hours of refrigeration after assembly; for best slices, chill 4 hours or overnight.

Can I use sweetened condensed milk instead of coconut milk?

Yes. Sweetened condensed milk yields a sweeter, richer soak (closer to classic poke cakes). If you use it, you may want to reduce the chocolate syrup slightly to prevent it from being overly sweet.

Can I make this ahead for a party?

Absolutely. Make the cake the day before, chill overnight, and add the toasted coconut and chocolate chips the morning of to keep them crisp.

Is whipped topping safe to leave at room temperature?

No. Once assembled, keep the cake refrigerated. Whipped topping can soften and separate if left out more than two hours, especially in warm environments.

Can I use mini chocolate chips or chopped chocolate?

Yes. Mini chips give a more even distribution; chopped chocolate will create pockets of intense chocolate. Either works well.

If you want more make-ahead, crowd-pleasing tray-bakes and simple cake ideas, check other recipes around the site for inspiration.

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