Poke holes: Using the end of a wooden spoon or a skewer, poke holes evenly across the cake. Pour the sweetened condensed milk over the cake, allowing it to soak into the holes.
Make the coconut layer: In a saucepan, heat milk, sugar, and butter over medium heat until hot but not boiling. Stir in shredded coconut and cook for 2–3 minutes. Pour the coconut mixture over the cake, spreading evenly.
Add the topping: For a ganache-style topping, melt chocolate chips and heavy cream together until smooth. Let cool slightly, then pour over the coconut layer. Alternatively, spread chocolate frosting, then top with whipped topping.
Chill: Refrigerate the cake for at least 2–3 hours, or overnight for best flavor.
Garnish and serve: Sprinkle additional coconut or chopped Mounds candy bars on top before serving for an extra treat!
Tips for Success
- Want a stronger coconut flavor? Add a splash of coconut extract to the filling.
- Use a serrated knife to slice cleanly through the cake’s creamy layers.
- Let the cake chill thoroughly — the flavors meld beautifully over time.
- Store leftovers covered in the fridge for up to 5 days.
Final Thoughts
This Mounds Poke Cake is everything a dessert should be — indulgent, satisfying, and easy to love. Whether you’re feeding a crowd or just treating yourself to something special, this cake delivers that perfect combination of moist chocolate, creamy coconut, and rich topping in every forkful. One bite, and you’ll be hooked!
Craving more poke cake flavors or a sugar-free version? Just let me know — I’m happy to help customize it!
