Let's Talk About The Mounds Poke Cake (And My Chocoholic Tendencies)
Oh, buddy. If you know me at all, you know that when a chocolate craving hits, subtlety goes straight out the window, and this Mounds Poke Cake for Chocoholics is pretty much my secret weapon. Actually, it isn't much of a secret since I end up texting the recipe to everyone who tries it. First time I made this, I was in a mad dash before a potluck, and I had to borrow a neighbor's can opener because I'd misplaced mine (still haven't found it, by the way). But, honestly, it all worked out—there's just something about gooey chocolate and coconut that fixes everything except maybe the kitchen mess. Anyway, if you want a slap-you-in-the-face level of chocolatey joy, keep reading. Or, skip ahead, I won't judge!
Why You'll Love This (Or At Least Why I Do)
I make this when I want to look like I've spent hours baking (spoiler: I haven't). My family loses all self-control over it—especially my cousin, who literally sneaks slices before it's cooled. It’s the cake I bring to every gathering when I’m short on time and patience, but still want to wow people (don't we all?). When I first tried poking holes in a cake, I thought, "Is this even going to work?" It does. Every. Single. Time. Even my grumpy neighbor admitted it's the bomb (and he's hard to impress). Oh, and if you mess up the topping, just call it 'rustic'—nobody cares once they taste it.
What You'll Need (And My Not-So-Secret Shortcuts)
- 1 box chocolate cake mix (I usually grab Devil's Food, but fudge cake, or even a generic chocolate mix is fine. Grandma swore by Betty Crocker, but honestly, I've used Aldi's too.)
- 3 eggs (or whatever the box calls for; I've substituted with flax eggs once when I ran out—surprisingly edible!)
- Vegetable oil & water (follow your cake mix—no need to get fancy)
- 1 can (14 oz) sweetened condensed milk (don't get the unsweetened stuff by mistake, trust me)
- 1 cup cream of coconut (like Coco Lopez from the cocktail aisle; coconut milk isn't the same, but you can blend thick canned coconut milk with sugar if you have to)
- 2 cups sweetened shredded coconut (sometimes I use unsweetened if that's all I've got—just toss in a bit more condensed milk)
- 1 tub (8 oz) whipped topping—Cool Whip is classic, but homemade whipped cream will do in a pinch, though it does deflate faster
- 1 cup semi-sweet chocolate chips (I use whatever's in the pantry—I've even chopped up a chocolate bar once)
- Optional: A splash of almond extract for a little extra Mounds-y flavor (or amaretto if you’re feeling fancy)
How To Actually Make It (With My Two Cents Along The Way)
- Bake the cake. Preheat to 350°F (or whatever your box says). Mix up the cake as directed. Pour into a 9x13 pan (mine's a little battered, but it adds character), then bake as per instructions. Don’t freak out if the cake cracks—nobody sees it under all that coconut.
- Poke away. As soon as the cake comes out (while it's still hot), grab a thick wooden spoon handle or a chopstick. Poke holes all over—about an inch apart. This is oddly satisfying. Just don't go wild and tear the cake up.
- Make it oozy. Whisk together the sweetened condensed milk and cream of coconut. Pour slowly over the cake, making sure it seeps down into the holes. (This is where I sneak a spoonful. It always tastes like a melted candy bar.)
- Cool it down. Let the cake cool completely. I usually stick it in the fridge if I'm impatient, which is most of the time. The coconut-milk mix makes the top look weird and shiny at this point—totally normal.
- Top it off. Spread the whipped topping over the cooled cake. Sprinkle coconut evenly (or unevenly—who cares?). Melt the chocolate chips in the microwave (30-second bursts, stir between—don’t burn them like I did once), then drizzle or zigzag with a fork over the cake. Sometimes I get fancy with swirls, sometimes I just dump it on. Life’s too short.
- Chill, then enjoy. Let it set in the fridge for at least an hour (overnight is even better, but see my note about leftovers below). Cut into squares and try not to eat the whole pan.
Notes: Some Things I’ve Learned The Hard Way
- If you use real whipped cream, it’s best to serve the cake soon—otherwise it weeps and looks sad (but still tastes great).
- When you pour the coconut-milk mix, go slow. Otherwise, it can just pool on top and not soak in. I once just dumped it—big mistake, soggy edges!
- The cake tastes even richer after a night in the fridge, though sometimes the texture changes a bit. Honestly, I like it more on day two.
- If your coconut looks dry, just toast it a bit in a skillet; makes it nutty and crunchy, which is a win in my book.
Variations (And a Fail or Two)
- I tried adding chopped almonds on top—pretty tasty, but only if you love the crunch. My friend said it was "too much going on" so… your call.
- Used a white cake mix once and, ehh, it's just not the same. Stick with chocolate unless you're feeling rebellious.
- Swapped in dark chocolate chips and a dash of espresso powder—whoa, so good, but my kids said it was "grown-up cake."
Equipment List (And MacGyver Moves)
- 9x13 baking pan (I've used a disposable foil one at parties—works fine)
- Mixing bowl & electric mixer (I've also done it all with a whisk when my mixer died; took longer, but hey, arm workout)
- Wooden spoon or chopstick for poking (I've used a thick straw in a pinch, but it's not as neat)
- Microwave or double boiler for melting chocolate (or just chop up the chips and let them melt on the warm cake—on second thought, not my best idea)
How To Store It (If You Have Any Left…)
Cover and keep in the fridge—should last 2-3 days, maybe four if you’re lucky. Though honestly, in my house it never lasts more than a day! If you use real whipped cream, eat it up quick. You can also freeze slices, but the texture changes a bit (still tasty, just a little weird after thawing).
Serving It Up (My Favorite Ways)
We like to serve big cold squares with hot coffee—sometimes we even top it with extra chocolate sauce or a scoop of vanilla ice cream if we’re feeling extra. On birthdays, I stick a candle in each square and pretend it’s a fancy patisserie cake (foolproof family tradition now).
Pro Tips (AKA Stuff I’ve Messed Up So You Don’t Have To)
- Don’t rush the cooling step. I tried to frost it when it was still warm—whipped topping slid right off and looked like a cake landslide.
- If the holes are too small, the filling won’t get down in there. Bigger is better here, and you can smooth the top later.
- Don’t use the low-fat condensed milk—it tastes off, and you’re already eating cake, so just go for it.
FAQ (Because My Friends Ask…A Lot)
- Can I make this ahead? Yep! Actually, I think it tastes better the next day. The flavors kind of snuggle together, if that makes sense.
- What if I can’t find cream of coconut? Try thick canned coconut milk with sugar mixed in. Or check out this explainer on Serious Eats for substitutes. (Super handy!)
- Is it really sweet? Oh, absolutely. If you want to dial it down, use unsweetened coconut and dark chocolate.
- Can I use homemade cake? For sure, but honestly, the box mix is way less faff. If you want a from-scratch version, Sally's Baking Addiction has a great one.
- Got a gluten-free trick? I’ve tried with a gluten-free chocolate cake mix (Betty Crocker does one)—works well, though the texture’s a bit different, sort of more crumbly but still delish.
Oh, and before I forget—if you’re wondering what to do with leftover coconut, I just sprinkle it on my oatmeal the next day. Or toss it in granola. Or, honestly, just eat it by the handful (no judgment here!).
