Bake the Cake: Preheat your ovenas directed by the cake mix instructions, usually to 350°F (175°C). Mix and bake the chocolate cake in a greased 9×13 inch dish according to the package directions.
Poke and Soak: After baking, while the cake is still warm, poke holes throughout its surface. Mix the sweetened condensed milk with coconut cream and pour over the cake, ensuring the mixture seeps into the holes.
Cool and Layer: Allow the cake to cool completely. Then, layer the shredded sweetened coconut over the cake.
Frost: Warm the chocolate frosting until it’s pourable, then evenly spread it over the coconut layer.
Garnish and Chill: Add a sprinkle of additional coconut or almond slivers, if desired. Refrigerate the cake for at least an hour before serving to set the layers and enhance the flavors.
This Mounds Poke Cake is a celebration of flavors and textures, from its moist, coconut-infused base to its luscious chocolate frosting topping. It’s a testament to the joy of combining simple ingredients to create a dessert that’s both sophisticated and satisfying. Whether for a special occasion or a regular weekday treat, this cake is sure to become a cherished recipe in your dessert repertoire.
