Mounds Poke Cake Recipe

Indulge in Decadence: Mounds Poke Cake Recipe

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If you’re a fan of the classic Mounds candy bar, you’re going to love this Mounds Poke Cake recipe. Imagine a rich and moist chocolate cake infused with creamy coconut and topped with luscious chocolate frosting – it’s a dessert lover’s dream come true! Whether you’re hosting a party, celebrating a special occasion, or simply treating yourself to a decadent dessert, this Mounds Poke Cake is sure to impress. Let’s dive into the recipe and satisfy your sweet tooth with this irresistible treat!


Mounds Poke Cake is a delightful twist on the classic chocolate cake, inspired by the flavors of the beloved Mounds candy bar. This indulgent dessert features layers of moist chocolate cake infused with coconut cream and sweetened condensed milk, topped with creamy chocolate frosting and a generous sprinkling of shredded coconut. Each bite is a heavenly combination of rich chocolate and tropical coconut, making it the perfect treat for any occasion.


  • 1 box of chocolate cake mix (and the ingredients called for on the box, usually water, oil, and eggs)
  • 1 (14 oz) can of sweetened condensed milk
  • 1 (15 oz) can of coconut cream
  • 1 (7 oz) package of shredded sweetened coconut
  • 1 (12 oz) container of chocolate frosting
  • Optional: additional shredded coconut or almond slivers for garnish


  1. Prepare the Chocolate Cake: Preheat your oven according to the instructions on the cake mix box. Prepare the chocolate cake batter as directed on the box, using the specified amounts of water, oil, and eggs. Pour the batter into a greased 9×13-inch baking dish.
  2. Bake the Cake: Place the baking dish in the preheated oven and bake the cake according to the instructions on the box, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool slightly.
  3. Poke Holes in the Cake: Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the warm cake. Make sure the holes are evenly spaced and go all the way through to the bottom of the cake.
  4. Prepare the Coconut Filling: In a mixing bowl, combine the sweetened condensed milk and coconut cream until smooth. Pour the mixture evenly over the surface of the cake, allowing it to seep into the holes.
  5. Top with Shredded Coconut: Sprinkle the shredded sweetened coconut evenly over the top of the cake, covering the entire surface.
  6. Frost the Cake: Microwave the chocolate frosting in a microwave-safe bowl for 30-60 seconds, or until it is pourable but not too hot. Pour the frosting evenly over the top of the cake, using a spatula to spread it out if needed.
  7. Chill and Serve: Refrigerate the cake for at least 1 hour, or until the frosting is set. Once chilled, slice the cake into squares and serve. Garnish with additional shredded coconut or almond slivers if desired.
  8. Enjoy! Indulge in the decadent goodness of Mounds Poke Cake and savor every bite of its rich chocolate and coconut flavor.

Cook Notes and Variations:

  • Mix-In Ideas: For added texture and flavor, consider mixing chopped nuts (such as almonds or pecans) into the coconut filling or sprinkling them on top of the cake before serving.
  • Dietary Modifications: To make this recipe gluten-free, use a gluten-free chocolate cake mix. For a dairy-free version, use dairy-free chocolate frosting and substitute coconut milk for the sweetened condensed milk.
  • Frosting Alternatives: If you prefer, you can substitute homemade chocolate ganache or whipped cream for the chocolate frosting.

Keto and Low Carb Version:

For a keto-friendly or low-carb version of this recipe, make the following substitutions:

  • Cake Base: Instead of using a traditional chocolate cake mix, make a keto-friendly chocolate cake using almond flour, cocoa powder, eggs, and a keto-friendly sweetener such as erythritol or stevia.
  • Coconut Cream: Use full-fat coconut cream or coconut milk without added sugar.
  • Sweetener: Substitute a keto-friendly sweetener such as erythritol or monk fruit sweetener for the sweetened condensed milk.
  • Frosting: Make a keto-friendly chocolate frosting using unsweetened cocoa powder, butter, and a keto-friendly sweetener.


Q: Can I use fresh coconut instead of shredded coconut? A: Yes, you can use fresh coconut if you prefer. Simply grate or shred the fresh coconut and use it in place of the shredded sweetened coconut called for in the recipe.

Q: How long will Mounds Poke Cake last? A: Mounds Poke Cake can be stored in an airtight container in the refrigerator for up to 3-4 days. Be sure to cover it well to prevent the cake from drying out.

Q: Can I freeze Mounds Poke Cake? A: Yes, you can freeze Mounds Poke Cake for up to 2-3 months. Wrap the cake tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator overnight before serving.

Indulge your sweet tooth with the irresistible flavor of Mounds Poke Cake. This delightful dessert combines the rich taste of chocolate with the tropical goodness of coconut, creating a treat that is sure to please any palate. Whether you’re celebrating a special occasion or simply craving something sweet, this easy-to-make cake is the perfect choice. Try it today and treat yourself to a slice of deliciousness!

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healty meal, low carbs meals, keto meal

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