So good, I'm definitely making it again next week!.

 

🍫🥥 The Ultimate Mounds Poke Cake Recipe Guide

“So good, I’m definitely making it again next week!”

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🌟 Introduction: Why This Cake Deserves a Spot in Your Recipe Book (300 words)

If you're here, chances are you love chocolate. Maybe you also adore coconut. And if you’re like most dessert lovers, you’re always hunting for that perfect recipe — easy, indulgent, and unforgettable. Enter the Mounds Poke Cake.

Inspired by the classic Mounds candy bar, this cake captures the same deep chocolate flavor paired with sweet, creamy coconut. But this is no ordinary chocolate cake. It’s a poke cake, which means the cake is baked, poked full of holes, and then filled with a luscious coconut cream mixture that soaks right in.

Why is this recipe so good?

• It’s easy: You use a boxed mix but dress it up with delicious layers.

• It’s make-ahead friendly: Best chilled overnight, which makes party planning easy.

• It’s versatile: You can customize it with Almond Joy flavors, chocolate ganache, or even whipped cream.

• It’s unforgettable: One bite and everyone asks, “Can I get this recipe?”

When you’re planning next week’s dinner, potluck, or just a self-care Sunday treat, this is the cake to go back to — again and again.

Let’s get into the full recipe, with every detail you need to get it perfect.

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🧾 Ingredients List (Detailed Breakdown - 250 words)

Here’s everything you need for one 9x13-inch cake. This makes 12–15 servings, depending on how generous your slices are.

🧁 For the Chocolate Cake Base:

• 1 box chocolate cake mix (any brand — Devil’s Food or Dark Chocolate is ideal)

• Ingredients listed on the cake mix (usually eggs, oil, and water)

🔍 Why boxed mix? Because it's reliable, quick, and moist. If you prefer homemade, feel free to substitute your favorite chocolate cake recipe.

🥥 For the Coconut Cream Filling:

• 1 (14 oz) can sweetened condensed milk

• 1 (15 oz) can cream of coconut (like Coco López — not coconut milk)

✅ Cream of coconut is thick and sweet — key for that signature Mounds flavor.

🍫 For the Chocolate Topping:

Choose one of the following:

Option A: Easy Frosting

• 1 tub (12 oz) chocolate frosting (microwaveable)

Option B: Homemade Ganache

• 1 cup semisweet chocolate chips

• ½ cup heavy cream

🥥 For the Coconut Layer:

• 2 cups sweetened shredded coconut

Optional Add-Ins:

• Sliced almonds (for Almond Joy version)

• Mini Mounds bars (for topping)

• Whipped cream

• Toasted coconut flakes

• Dark chocolate shavings

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🍴 Equipment You’ll Need (100 words)

• 9x13-inch baking dish

• Mixing bowls

• Measuring cups and spoons

• Wooden spoon or skewer (for poking)

• Spatula

• Whisk or hand mixer

• Microwave-safe bowl (if softening frosting)

• Saucepan and bowl (for ganache, if making)

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👨‍🍳 Step-by-Step Instructions (600 words)

Here’s a breakdown of every step — with pro tips to get the best results.

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✅ Step 1: Bake the Chocolate Cake

1. Preheat your oven as directed on your cake mix box — usually to 350°F (175°C).

2. Grease your 9x13-inch baking dish (spray or butter + flour).

3. In a mixing bowl, prepare the cake batter using:

   • Cake mix

   • Eggs, oil, and water (follow box instructions)

4. Pour the batter evenly into the baking dish.

5. Bake for the recommended time (usually 28–32 minutes), until a toothpick comes out clean.

Pro Tip: Avoid overbaking or the cake won't soak up the filling properly.

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✅ Step 2: Poke the Cake

1. Let the cake cool for about 10 minutes — warm, but not hot.

2. Use a wooden spoon handle or thick skewer to poke holes all over the cake.

   • Space holes about 1 inch apart

   • Poke deep, almost to the bottom

Don’t be shy. The more evenly spaced holes, the better the coconut mixture will soak in.

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✅ Step 3: Prepare the Coconut Filling

1. In a bowl, whisk together:

   • 14 oz sweetened condensed milk

   • 15 oz cream of coconut

2. Stir until completely smooth and pourable.

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✅ Step 4: Soak the Cake

1. Slowly pour the coconut mixture all over the poked cake.

2. Use a spatula to help spread it evenly, ensuring it gets into all the holes.

3. Let the cake rest for 30 minutes at room temperature, then move to the fridge.

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✅ Step 5: Add Coconut Layer

1. Once the cake has absorbed the filling and is cool, evenly sprinkle:

   • 2 cups shredded sweetened coconut

2. Gently press it into the cake so it sticks.

Optional: Lightly toast half the coconut beforehand for a golden crunch!

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✅ Step 6: Add the Chocolate Topping

Option A: Frosting

1. Remove foil from a frosting tub.

2. Microwave for 15–30 seconds until soft and pourable.

3. Spread evenly over the coconut layer.

Option B: Ganache

1. Heat ½ cup heavy cream until it just begins to simmer.

2. Pour over 1 cup chocolate chips in a bowl.

3. Let sit for 1–2 minutes, then stir until smooth.

4. Pour and spread over the cake.

Ganache is less sweet than frosting and adds a restaurant-style finish.

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✅ Step 7: Chill and Serve

• Cover the cake with foil or plastic wrap.

• Refrigerate for at least 2 hours (overnight is even better).

• Slice into squares, serve chilled, and enjoy the oohs and ahhs.

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💡 Pro Tips & Tricks (300 words)

• Best Texture: Chill overnight for the most flavor and texture.

• More Coconut? Add a layer of coconut whipped cream or coconut cream cheese frosting.

• Want Crunch? Add toasted almonds or coconut flakes before serving.

• Vegan Version? Use plant-based cake mix, coconut milk sweetener, and vegan whipped topping.

• Gluten-Free? Sub in a gluten-free chocolate cake mix.

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🔁 Flavor Variations (150 words)

Want to mix it up next time? Try these fun twists:

Flavor Twist	How to Do It
Almond Joy	Add sliced almonds + drizzle almond extract in filling
Mocha Coconut	Add espresso powder to chocolate cake batter
Raspberry Coconut	Add a raspberry jam layer before the ganache
German Chocolate	Use pecan-coconut frosting instead of plain coconut