If you’re a fan of Mounds candy bars, then this Mounds Poke Cake is a dream come true! This ultra-moist, decadent chocolate cake is infused with sweet coconut cream, topped with a rich chocolate ganache and fluffy whipped topping, then sprinkled with toasted coconut flakes for that classic Mounds bar flavor.
This dessert is easy to make, incredibly indulgent, and perfect for coconut and chocolate lovers. Whether you’re baking for a special occasion, a potluck, or just because you’re craving something sweet, this poke cake will disappear fast!
Let’s dive into this irresistibly rich and creamy dessert.
Ingredients (Measured in Grams)
For the Cake:
- 250g all-purpose flour
- 300g granulated sugar
- 75g unsweetened cocoa powder
- 2 teaspoons baking powder (8g)
- 1 teaspoon baking soda (5g)
- ½ teaspoon salt (2g)
- 240ml buttermilk
- 120ml vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract (10ml)
- 240ml hot coffee (or hot water for milder flavor)
For the Coconut Filling:
- 400ml sweetened condensed milk
- 250ml coconut cream
- 150g shredded coconut (sweetened or unsweetened)
For the Chocolate Ganache Topping:
- 200g semi-sweet chocolate chips
- 250ml heavy cream
- 1 teaspoon vanilla extract (5ml)
For the Garnish:
- 200g whipped topping (or homemade whipped cream)
- 100g toasted shredded coconut
Instructions
Step 1: Bake the Chocolate Cake
- Preheat the oven to 175°C (350°F) and grease a 9×13-inch (23×33 cm) baking dish.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract and mix until combined.
- Stir in the hot coffee (or hot water) until the batter is smooth. The batter will be thin—this is normal!
- Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 10 minutes, but keep it warm for the next step.
Step 2: Make the Coconut Filling & Poke Holes
- In a medium bowl, whisk together the sweetened condensed milk and coconut cream until smooth.
- Using the handle of a wooden spoon, poke holes all over the warm cake.
- Slowly pour the coconut mixture over the cake, letting it soak into the holes.
- Sprinkle the shredded coconut evenly over the cake. Let the cake cool completely.
Step 3: Make the Chocolate Ganache
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
- Pour the hot cream over the chocolate chips and let sit for 2 minutes.
- Stir until smooth and glossy, then add the vanilla extract.
- Pour the ganache over the cooled cake and spread evenly.
Step 4: Chill & Finish the Cake
- Refrigerate the cake for at least 2 hours (or overnight for best results).
- Before serving, spread the whipped topping over the chocolate layer.
- Sprinkle with toasted shredded coconut for extra flavor and texture.
Step 5: Slice & Enjoy!
- Cut into squares and serve cold. Enjoy the moist, chocolatey, and coconut-filled goodness in every bite!
Nutrition Information (Per Serving, Approximate)
- Calories: 420 kcal
- Carbohydrates: 50g
- Protein: 5g
- Fat: 22g
- Sugar: 35g
- Fiber: 3g
Note: Nutrition values may vary based on portion sizes and ingredient choices.
Tips & Tricks for the Best Mounds Poke Cake
✅ Use Hot Coffee for a Richer Chocolate Flavor – It enhances the chocolatey depth of the cake.
✅ Let the Coconut Mixture Soak Fully – Give the cake enough time to absorb the sweet coconut filling for the best texture.
✅ Chill the Cake Before Adding the Toppings – This prevents the whipped topping from melting into the warm ganache.
✅ Toast the Coconut for Extra Flavor – Simply bake shredded coconut at 175°C (350°F) for 5-7 minutes, stirring occasionally.
✅ Make It Even More Like a Mounds Bar – Add a layer of melted chocolate on top of the whipped cream for an extra chocolate kick!
✅ Want an Almond Joy Version? – Add sliced almonds on top of the cake before serving.
How to Store Mounds Poke Cake?
- Refrigerator: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual slices in airtight containers for up to 2 months. Thaw in the fridge before serving.
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