Mounds Poke Cake
A delightful dessert that combines rich chocolate cake with sweet coconut and creamy chocolate ganache, perfect for any occasion.
Ingredients
For the cake
- 1 box chocolate cake mix Use high-quality mix for best flavor.
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
For the poke filling
- 1 can sweetened condensed milk
- 1 cup coconut cream Regular heavy cream can be used as a substitute.
For the topping
- 1 cup shredded coconut
- 1 cup chocolate ganache Generously top the cake before serving.
Instructions
Preparation
- Preheat your oven according to the cake mix instructions and grease a 9x13 inch baking pan.
- In a large mixing bowl, prepare the chocolate cake mix according to the package directions, mixing in the water, vegetable oil, and eggs.
- Pour the cake batter into the prepared pan, spreading it evenly.
- Bake the cake as directed on the package, checking for doneness with a toothpick.
- Once out of the oven, allow the cake to cool for 10-15 minutes.
Poking and Filling
- Using the back of a wooden spoon or a skewer, poke holes throughout the entire cake.
- In a separate bowl, combine the sweetened condensed milk and coconut cream. Pour this mixture over the cake, ensuring it seeps into the holes.
- Evenly spread the shredded coconut over the top of the cake.
- Refrigerate the cake for at least 2 hours or overnight for best results.
Serving
- Before serving, generously top the cake with chocolate ganache.
- Cut into squares and serve on individual dessert plates, optionally garnishing with extra shredded coconut or a drizzle of chocolate ganache.
Notes
Cover tightly with plastic wrap or foil to keep fresh for up to 4-5 days in the refrigerator. The flavors will meld together for even better taste over time.