Print

Mounds Poke Cake

Print Recipe

A delightful chocolate cake infused with creamy coconut milk and topped with fluffy whipped cream and shredded coconut.

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

  1. Preheat the oven to the temperature specified on the chocolate cake mix box.
  2. Prepare the cake batter according to the box directions, mixing well to ensure a smooth consistency.
  3. Pour the batter into a greased 9×13-inch baking pan, spreading it evenly with a spatula.
  4. Bake the cake until a toothpick inserted in the center comes out clean, following the baking time on the box.
  5. Remove the cake from the oven and let it cool on a wire rack for about 10 minutes.
  6. Once slightly cooled, use a fork to poke holes across the entire cake, spacing them about 1 to 2 inches apart.
  7. In a bowl, whisk together the coconut milk and chocolate syrup until smooth.
  8. Pour the coconut milk and chocolate syrup mixture evenly over the cake, filling the holes.
  9. Allow the cake to cool completely to room temperature.
  10. Spread the whipped topping in an even layer over the cake.
  11. Sprinkle the shredded coconut and chocolate chips on top, finishing with toasted coconut as a garnish.
  12. Refrigerate the cake for at least 2 hours before serving.

Notes

Store leftovers in the refrigerator for up to 3 days. Can be frozen for up to 2 months.

Nutrition

Keywords: Mounds poke cake, chocolate cake, coconut dessert, poke cake

Find it online: https://recipehappy.com/mounds-poke-cake/