Some desserts are more than just sweet treats—they’re a celebration of indulgence, nostalgia, and the joy of sharing something delicious with loved ones. Easy Decadent Mounds Poke Cake is one such dessert. This cake is a heavenly combination of moist chocolate cake, creamy coconut filling, and a rich chocolate ganache, topped with fluffy whipped cream and toasted coconut flakes. Imagine a bite that’s rich, creamy, and bursting with the flavors of chocolate and coconut, reminiscent of the beloved Mounds candy bar. It’s a dessert that feels like a special indulgence, whether you’re serving it at a birthday party, a holiday gathering, or just as a weekend treat.

The first time I made this cake, it was for a family reunion. I wanted something that would wow everyone, and this recipe caught my eye. As the cake baked, the aroma of chocolate filled the kitchen, and my cousins couldn’t stop asking, “What are you making? It smells amazing!” When I poured the coconut filling over the warm cake and topped it with chocolate ganache, everyone gathered around, eager for a taste. “This is incredible!” my aunt exclaimed, reaching for seconds. Since then, Easy Decadent Mounds Poke Cake has become my go-to dessert for celebrations, potlucks, and even just because.

The first time I served this cake, it was at a friend’s baby shower. My friend, who’s known for her elaborate desserts, had brought her famous red velvet cake, and I was a little nervous to present my humble poke cake. But as soon as I placed it on the dessert table, the layers of chocolate, coconut, and ganache caught everyone’s attention. “What’s in this?” a guest asked, eyeing the cake curiously. “Chocolate, coconut, and a little love,” I replied, trying to sound confident.

When everyone took their first bite, the room went quiet. Then came the murmurs of approval. “This is so good!” a friend said, reaching for another slice. Even my friend, the dessert queen, nodded in approval. “You’ve got to give me this recipe,” she said with a smile. That day, my Easy Decadent Mounds Poke Cake became a party favorite, and it’s been a staple at every event since.

Why This Easy Decadent Mounds Poke Cake

Selling Points:

• Quick and Easy: With minimal prep and baking time, this cake is perfect for last-minute gatherings or when you need a show-stopping dessert fast.
• Flavor-Packed: The combination of rich chocolate, creamy coconut, and fluffy whipped cream creates a mouthwatering treat.
• Versatile: Serve it as a dessert for any occasion—birthdays, holidays, potlucks, or just because.
• Customizable: Add your favorite toppings like chopped nuts, caramel drizzle, or even a sprinkle of sea salt to make it your own.

What You Need for Easy Decadent Mounds Poke Cake

Ingredients for the Cake:

• 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
• 1 can (14 oz) sweetened condensed milk
• 1 can (13.5 oz) coconut milk
• 1 cup shredded coconut (plus extra for topping)

Ingredients for the Ganache:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Ingredients for the Topping:

• 1 cup whipped cream (or whipped topping)
• 1/2 cup toasted coconut flakes

How to Make Easy Decadent Mounds Poke Cake

1. Bake the Cake: Preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to the package instructions. Pour the batter into a greased 9×13-inch baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes.
2. Prepare the Coconut Filling: In a medium bowl, whisk together the sweetened condensed milk and coconut milk. Using the handle of a wooden spoon, poke holes all over the warm cake. Pour the coconut mixture over the cake, making sure it seeps into the holes. Sprinkle 1 cup of shredded coconut evenly over the top.
3. Make the Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then whisk until smooth. Pour the ganache over the cake, spreading it evenly.
4. Add the Toppings: Spread the whipped cream over the ganache layer. Sprinkle toasted coconut flakes on top.
5. Chill and Serve: Refrigerate the cake for at least 2 hours (or overnight) to allow the flavors to meld. Slice and serve chilled.

Tips for the Perfect Mounds Poke Cake

• Even Poking: Make sure to poke holes evenly across the cake so the coconut mixture can soak into every bite.
• Toasted Coconut: Toast the coconut flakes in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until golden brown.
• Make Ahead: This cake can be made a day in advance and stored in the fridge until ready to serve.
• Room Temperature Ingredients: Use room-temperature eggs and milk for the cake batter to ensure a smooth texture.

Substitutions and Variations

• Gluten-Free: Use a gluten-free chocolate cake mix.
• Dairy-Free: Substitute dairy-free condensed milk, coconut cream, and whipped topping.
• Nutty Twist: Add chopped almonds or pecans to the topping for extra crunch.
• Caramel Drizzle: Drizzle caramel sauce over the ganache for a sweet and salty contrast.

Make a Healthier Version

• Lighter Cake Mix: Use a low-sugar or whole-grain cake mix.
• Low-Fat Toppings: Substitute low-fat whipped topping and light coconut milk.
• Dark Chocolate: Use dark chocolate chips for the ganache to reduce sugar content.

Closing for Easy Decadent Mounds Poke Cake

This Easy Decadent Mounds Poke Cake is more than just a dessert—it’s a celebration of indulgence, simplicity, and the joy of sharing good food with loved ones. Whether you’re serving it at a party or enjoying it as a special treat, this cake is sure to impress. Don’t forget to let us know how your cake turns out, and consider checking out some of our other recipes for more culinary inspiration. Happy baking!

Frequently Asked Questions for Easy Decadent Mounds Poke Cake

Can I make this cake ahead of time?
Yes, this cake can be made a day in advance and stored in the fridge.

Can I freeze this cake?
Absolutely! Freeze it in an airtight container for up to 2 months. Thaw in the fridge before serving.

Can I use fresh coconut?
Yes, fresh shredded coconut can be used instead of store-bought.

Can I make this cake gluten-free?
Yes, use a gluten-free chocolate cake mix.

Can I add other toppings?
Yes, try adding chopped nuts, caramel drizzle, or even a sprinkle of sea salt.

How do I store leftovers?
Store in an airtight container in the fridge for up to 5 days.

Can I use a different cake flavor?
Yes, try vanilla or red velvet cake for a fun twist.

Can I make this dairy-free?
Yes, use dairy-free condensed milk, coconut cream, and whipped topping.

What’s the best way to serve this cake?
Serve chilled with a dollop of whipped cream and extra toasted coconut.

Can I make mini poke cakes?
Yes, bake the cake in a muffin tin and adjust the soaking and topping amounts accordingly.

This Easy Decadent Mounds Poke Cake is a testament to the magic of simple, indulgent ingredients coming together to create something truly special. Whether you’re a seasoned baker or just starting out, this recipe is a must-try. So, gather your ingredients, preheat your oven, and get ready to enjoy a dessert that’s sure to become a family favorite. Happy baking!

Easy Decadent Mounds Poke Cake

Recipe by CutsfoodCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)

• 1 can (14 oz) sweetened condensed milk

• 1 can (13.5 oz) coconut milk

• 1 cup shredded coconut (plus extra for topping)

• Ingredients for the Ganache:

• 1 cup semi-sweet chocolate chips

• 1/2 cup heavy cream

• Ingredients for the Topping:

• 1 cup whipped cream (or whipped topping)

• 1/2 cup toasted coconut flakes

Directions

• Bake the Cake: Preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to the package instructions. Pour the batter into a greased 9×13-inch baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes.
• Prepare the Coconut Filling: In a medium bowl, whisk together the sweetened condensed milk and coconut milk. Using the handle of a wooden spoon, poke holes all over the warm cake. Pour the coconut mixture over the cake, making sure it seeps into the holes. Sprinkle 1 cup of shredded coconut evenly over the top.
• Make the Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then whisk until smooth. Pour the ganache over the cake, spreading it evenly.
• Add the Toppings: Spread the whipped cream over the ganache layer. Sprinkle toasted coconut flakes on top.
• Chill and Serve: Refrigerate the cake for at least 2 hours (or overnight) to allow the flavors to meld. Slice and serve chilled.