If you’ve got a soft spot for the magical chocolate-and-coconut charm of the classic candy bar, prepare to fall in love with Mounds Poke Cake. This easy, crowd-pleasing dessert transforms an ordinary chocolate cake into a decadent treat with sweetened condensed milk, fluffy coconut cream, and a silky ganache—every bite a perfect balance of rich and refreshing. The beauty lies in its simplicity: whether you’re baking for a holiday, a potluck, or just a weekend family treat, Mounds Poke Cake makes a splash every single time!

Ingredients You’ll Need

Let’s break down the delicious simplicity of this Mounds Poke Cake. Each ingredient is chosen for maximum flavor and the most luscious texture, so don’t skip a thing! These staples come together like magic to create layers of chocolate, cream, and coconut that are simply irresistible.

Chocolate cake mix: The foundation of your cake, giving it a moist, chocolatey body with minimal fuss.
Eggs, oil, and water: These are usually called for on your cake mix box and are key to a perfect, fluffy crumb.
Sweetened condensed milk: This soaks into the poked cake, creating an ultra-moist, almost fudgy texture.
Sweetened shredded coconut: The star of the show—this adds that irresistible chewy bite and iconic flavor.
Whipped topping (like Cool Whip): Gives the coconut filling and final layer a creamy, cloud-like finish.
Semi-sweet chocolate chips: For silky, just-sweet-enough ganache that mimics that classic Mounds experience.
Heavy cream: Combines with the chocolate to make a rich, pourable ganache layer.

How to Make Mounds Poke Cake

Step 1: Prepare the Chocolate Cake

Start by preheating your oven and mixing up your chocolate cake just as the box instructs. Pour the batter into a 9×13-inch baking pan and bake until a toothpick comes out clean—it’s the foundation layer, and your house will smell incredible! Give the cake ten minutes or so to cool, setting the stage for soaking up every ounce of sweet flavor.

Step 2: Poke the Cake

Here’s the fun part! Take the handle of a wooden spoon and gently poke holes all over the surface of the warm cake. You want the holes to be spaced evenly so the condensed milk can seep into every corner for that signature poke cake texture. Don’t be shy—it’s all about those magic pockets!

Step 3: Pour on the Sweetened Condensed Milk

Now, slowly drizzle the can of sweetened condensed milk over the cake, making sure to cover every inch. The milk will sink into the poked holes, transforming your cake into a decadent, ultra-moist treat. Give it a few minutes to settle and soak.

Step 4: Mix and Spread the Coconut Layer

In a small bowl, combine your shredded coconut with half a cup of the whipped topping. This duo makes a creamy, coconut-studded layer that you’ll gently spread across the entire cake. It locks in moisture and brings that unmistakable coconut punch to every bite.

Step 5: Make the Ganache and Pour

In a microwave-safe bowl, combine your chocolate chips and heavy cream. Heat in 20-second bursts, stirring after each, until the mixture is smooth and glossy—your homemade ganache! Give it a few minutes to cool slightly, then pour or spread evenly over the coconut layer. This step makes your cake look as dreamy as it tastes.

Step 6: Top and Chill

Finish by spreading the remaining whipped topping over the cooled ganache, creating a beautifully snowy finish that echoes the cake’s coconut soul. For best results, pop your Mounds Poke Cake in the fridge for at least two hours—that chilling time sets the flavors and textures together perfectly.

How to Serve Mounds Poke Cake

Garnishes

When you’re ready to serve, dress up your Mounds Poke Cake with some extra shredded coconut for a dramatic snowy effect. For an extra-special finish, sprinkle chopped Mounds bars over each slice—your guests will adore the candy-bar connection!

Side Dishes

This cake holds its own as a showstopper, but if you want to offer something alongside, keep it light! Fresh berries or a bowl of tropical fruit complement the coconut perfectly. A cup of dark roast coffee or coconut tea also brings out the cake’s deepest flavors.

Creative Ways to Present

Try cutting your Mounds Poke Cake into squares and serving them in cupcake liners for a grab-and-go treat at parties. Or, layer small portions in mini mason jars for an adorable dessert bar option. Garnish each jar with a little extra coconut and chocolate drizzle for a wow-worthy presentation!

Make Ahead and Storage

Storing Leftovers

Leftover Mounds Poke Cake stores beautifully! Simply cover the baking pan tightly with foil or plastic wrap and keep it in the refrigerator for up to 4 days. The flavors even deepen as it chills, so it’s a big win for next-day indulgence.

Freezing

If you want to freeze slices for later, cut the cake into pieces and wrap each tightly in plastic wrap, then place in a freezer-safe zip bag or container. It freezes well for up to two months—just thaw overnight in the refrigerator when you’re ready to enjoy!

Reheating

Mounds Poke Cake is dreamy cold, but if you prefer it a little warmer, just pop a slice in the microwave for about 10–15 seconds. Don’t overheat or you’ll melt the topping—just enough to take the chill off and amp up the gooey chocolate and coconut flavors.

FAQs

Can I use a homemade chocolate cake instead of a mix?

Absolutely! Your favorite homemade chocolate cake recipe works beautifully here—just make sure you use a recipe designed for a 9×13-inch pan so the proportions stay right for full poke-cake goodness.

Do I have to use Cool Whip, or can I use real whipped cream?

While Cool Whip is super convenient and holds up well, real whipped cream can be used if you prefer a more natural option. Just be aware that it may not keep its volume as long in the fridge, so serve the cake within a day or two.

Is the cake very sweet?

Mounds Poke Cake is definitely sweet and rich, thanks to the condensed milk and chocolate ganache, but the coconut and whipped topping add a lightness that balances it out. You can always use unsweetened coconut or bittersweet chocolate if you want to dial back the sweetness a bit.

Can I make this cake gluten-free?

Yes! Just substitute your favorite gluten-free chocolate cake mix and double-check the labels on your other ingredients. All the classic flavors come through just as beautifully with a gluten-free base.

What’s the best way to cut clean slices?

For those perfect, bakery-worthy slices, use a long, sharp knife dipped in hot water and wiped dry between cuts. This helps you glide through each layer smoothly for a picture-perfect piece of Mounds Poke Cake every time.

Final Thoughts

There’s something downright irresistible about the flavors and ease of this Mounds Poke Cake—it’s simple enough for any baker but decadent enough for any occasion. If you haven’t tried this sweet, nostalgic treat yet, now is the perfect time. Your friends, family, and taste buds will thank you!

Mounds Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 25 reviews

Author: Kimberly
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes (plus chilling)
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and decadent flavors of this Mounds Poke Cake. A moist chocolate cake soaked in sweetened condensed milk, topped with coconut and a creamy chocolate ganache – it’s a dessert dream come true!

Ingredients

For the cake:

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

For the topping:

1 can (14 oz) sweetened condensed milk
1 ½ cups sweetened shredded coconut
1 container (8 oz) whipped topping (like Cool Whip), thawed
1 cup semi-sweet chocolate chips
½ cup heavy cream

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Instructions

Prepare and bake the chocolate cake: Prepare and bake the chocolate cake in a 9×13-inch pan according to the package directions. Allow the cake to cool for about 10 minutes.
Poke the cake: Using the handle of a wooden spoon, poke holes all over the surface of the cake.
Add sweetened condensed milk: Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
Top with coconut mixture: Mix the shredded coconut with ½ cup of the whipped topping and gently spread this mixture over the cake.
Make chocolate ganache: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring each time, until smooth and melted. Let cool slightly.
Spread chocolate ganache: Spread the chocolate ganache over the coconut layer.
Add whipped topping: Top with the remaining whipped topping and refrigerate for at least 2 hours before serving.

Notes

For extra coconut flavor, add a splash of coconut extract to the whipped topping layer.
You can garnish with extra shredded coconut or chopped Mounds bars for a fun touch.