You know how some recipes just feel like home? Like the kind of dessert your aunt brings to every family BBQ—the one that mysteriously disappears before dinner’s even served?
Well, that’s this cake. This ooey-gooey, chocolate-meets-coconut miracle of a dessert that tastes like a big ol’ Mounds bar melted straight into your baking dish. Except it’s even better, because it’s soft, moist (yeah, I said it), and chilled to perfection.
I first made this Mounds Poke Cake during one of those “I need chocolate and I need it fast” moods. I had a box of cake mix, a can of coconut cream I’d forgotten about in the pantry, and a tube of frosting I’d bought for a school project that never happened. The result? A cake that people now request. Like, in advance. Sometimes aggressively.
So yes, I make it often. And no, I’m not sorry about it.
Why This Cake’s Worth Making (Again and Again)
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No fancy stuff. We’re using boxed cake mix and canned goods—ain’t no shame in that game.
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Moist, rich, and creamy. The coconut cream and condensed milk soak into the cake like magic.
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Tastes like a Mounds bar, but cakier. Enough said.
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Feeds a crowd. Great for potlucks, birthdays, or just “because it’s Thursday.”
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Make-ahead friendly. It tastes even better after sitting overnight in the fridge. Go figure.
Ingredients You’ll Need (and a Few Tips)
Here’s what’s going into this beauty:
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1 box chocolate cake mix
I usually grab Devil’s Food for extra chocolate oomph. Just follow the box directions for eggs, oil, and water. -
1 (14 oz) can sweetened condensed milk
Sweet, sticky, and absolutely necessary. Don’t swap this for anything else. -
1 (15 oz) can coconut cream
This is the secret weapon. Not coconut milk—cream. It’s thick, luxurious, and dreamy. -
1 (7 oz) bag shredded sweetened coconut
This goes on top of the soaked cake before the frosting. Adds texture and flavor. Yes, it’s sweet. That’s the point. -
1 (12 oz) container chocolate frosting
Heat it up a bit so it pours nicely. Store brand? Totally fine. This cake is forgiving. -
Optional but fun: extra coconut or almond slivers
Makes it pretty and adds crunch. Toast them for bonus points.
How to Make Mounds Poke Cake (Step-by-Step)
1. Preheat your oven
Check your cake mix box, but it’s usually 350°F. Grease a 9×13 pan generously—nobody wants stuck cake.
2. Bake the cake
Mix it up and bake it like the box says. Easy peasy. When it’s done, let it sit for just a couple of minutes—but don’t wait too long.
3. Poke holes like you mean it
Take the handle of a wooden spoon and stab the cake all over (gently, of course). Make about 20–30 holes, spaced evenly. You want lots of room for that filling to seep in.
4. Mix up the good stuff
Whisk together your sweetened condensed milk and coconut cream until it’s smooth and creamy. Pour it alllll over the warm cake. Try to get it into the holes, but don’t stress—it’ll find its way.
5. Cool it down
Let the cake sit and soak while it cools to room temp. This part takes patience, but it’s worth it. I usually give it an hour on the counter before chilling.
6. Coconut layer
Once the cake’s cool, sprinkle the shredded coconut evenly on top. Don’t pack it down—just let it sit like a snowy layer of sweetness.
7. Chocolate frosting magic
Microwave your frosting for 20–30 seconds until pourable. Pour it over the coconut layer and smooth it out. It’ll seal in all that flavor.
8. Garnish and chill
Add extra coconut or sliced almonds if you’re feelin’ fancy. Then pop the cake in the fridge for at least 1 hour (overnight is even better). Slice and serve cold!
Want to Tweak It? Here’s How
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Turn it into Almond Joy Cake: Sprinkle sliced almonds between the coconut and frosting layers.
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Less sweet version: Use unsweetened coconut and dark chocolate frosting to tone it down.
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Extra chocolatey? Stir mini chocolate chips into the cake batter before baking.
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More coconut flavor: Add a splash of coconut extract to the milk/cream mixture.
Storing Leftovers (If You Have Any)
Cover the cake with foil or plastic wrap and store it in the fridge. It’ll keep beautifully for 4–5 days, though mine rarely lasts more than two.
This isn’t a freezer-friendly cake, unfortunately. The coconut cream tends to separate after thawing, and the texture gets weird. Stick to making it fresh-ish.
A Final Bite and a Little Love
So that’s it—my ridiculously easy, shockingly good Mounds Poke Cake. If you’re a fan of chocolate, coconut, or just desserts that taste like they were made with love (even if they came from a box), you’re gonna love this one.
If you give it a go, I’d love to hear how it turns out. Leave a comment, send a pic, or just drop a “OMG this is good” in my inbox. And if your family starts fighting over the last piece… well, consider that a five-star review. 
Happy baking, and don’t forget to treat yourself. You deserve it.
