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.