Mounds Poke Cake
A moist chocolate cake soaked in coconut-chocolate mixture, topped with whipped topping, shredded coconut, and chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 150 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- 1 cup whipped topping (thawed if frozen)
- 1/2 cup chocolate chips
- 1/2 cup toasted coconut (for garnish)
Instructions
- 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.
- Bake until a toothpick inserted in the center comes out clean. Remove from oven and cool on a rack for 10 minutes.
- Use a fork to poke holes across the entire cake, about 1–2 inches apart and deep enough to reach the bottom.
- Whisk the coconut milk and chocolate syrup together until smooth. Pour the mixture evenly over the cake, making sure liquid fills the holes.
- Let the cake cool completely to room temperature so the topping won’t melt.
- Spread the whipped topping in an even layer over the cooled cake. Sprinkle the shredded coconut and chocolate chips on top.
- Finish with toasted coconut as a garnish.
- Refrigerate for at least 2 hours before serving to let the flavors meld and the cake set.
Notes
For a richer soak, use full-fat canned coconut milk. You can swap canned coconut milk for coconut cream for a richer flavor.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://www.simplefamilydishes.com/mounds-poke-cake/