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)
No fancy stuff. We’re using boxed cake mix and canned goods—ain’t no shame in that game.
Moist, rich, and creamy. The coconut cream and condensed milk soak into the cake like magic.
Tastes like a Mounds bar, but cakier. Enough said.
Feeds a crowd. Great for potlucks, birthdays, or just “because it’s Thursday.”
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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