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Mounds Poke Cake

A moist chocolate cake infused with coconut milk and topped with whipped cream, shredded coconut, and chocolate chips, reminiscent of a Mounds candy bar.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box chocolate cake mix Duncan Hines recommended for moisture
  • 1 cup coconut milk Sweetened or unsweetened; Thai coconut milk preferred
  • 1 cup sweetened shredded coconut
  • 1 cup chocolate syrup Hershey’s recommended
  • 1 cup whipped topping Cool Whip works best
  • 1/2 cup chocolate chips Ghirardelli recommended for a gourmet touch
  • 1/2 cup toasted coconut For garnish; toast until golden

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare the chocolate cake mix according to package instructions. Bake it in a 9x13 inch pan for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Once baked, allow the cake to cool for about 10 minutes in the pan.
  3. Use the handle of a wooden spoon to gently poke holes all over the top of the cake.
  4. In a bowl, whisk together the coconut milk and chocolate syrup until well combined and pour over the cake to fill the holes. Let soak for 30-60 minutes.
  5. Spread the whipped topping evenly over the cooled cake.
  6. Sprinkle the shredded coconut and chocolate chips over the whipped topping.
  7. Refrigerate the cake for at least 1 hour before serving, and sprinkle toasted coconut on top just before serving.

Notes

This cake is best served chilled. Perfect for gatherings or cozy family dinners. Customize the flavors based on your preference.