Mounds Poke Cake


  • 1 box chocolate cake mix plus ingredients called for on box
  • 14 oz can sweetened condensed milk
  • 15 oz can coconut cream
  • 7 oz package sweetened shredded coconut
  • 12 oz container chocolate frosting
  • Toasted coconut or almond slivers for garnish optional


  • Prepare the chocolate cake mix according to package instructions and bake in a greased 9×13 baking pan until a toothpick inserted in the center comes out clean.
  • While the cake is still warm, use the end of a wooden spoon to poke holes all over the top, about 1 inch apart.
  • In a medium bowl, whisk together the sweetened condensed milk and coconut cream until fully combined.
  • Pour the coconut milk mixture evenly over the warm cake, allowing it to seep down into all the holes.
  • Let the cake cool completely to room temperature, about 1-2 hours. As it cools, the cake will absorb the coconut milk soak.
  • Once cooled, sprinkle the shredded sweetened coconut evenly over the top of the cake.
  • Microwave the chocolate frosting for 20-30 seconds until pourable. Pour it over the coconut layer and use a spatula to spread it evenly.
  • If desired, garnish with toasted coconut or almond slivers.
  • Refrigerate the cake for at least 1 hour before slicing to allow it to set up fully.
  • Serve chilled, either on its own or with whipped cream or vanilla ice cream. Enjoy!