Description
This rich and creamy mounds poke cake combines chocolate cake, coconut cream, and ganache to recreate the beloved flavor of the Mounds candy bar in cake form.
Ingredients
1 box chocolate cake mix (plus ingredients on box)
1 (14 oz) can sweetened condensed milk
1 (8 oz) package cream cheese, softened
1 (14 oz) can cream of coconut
1 (14 oz) bag sweetened shredded coconut
1 (12 oz) bag semisweet chocolate chips
1 cup heavy cream
2 tablespoons butter
Instructions
1. Prepare cake mix and bake in a 9×13-inch pan according to package directions.
2. While still warm, poke holes all over the cake using the handle of a wooden spoon.
3. Pour sweetened condensed milk over the cake, letting it soak in.
4. In a bowl, beat cream cheese and cream of coconut until smooth.
5. Spread coconut mixture over the cooled cake and top with shredded coconut.
6. Refrigerate the cake for at least 1 hour.
7. Heat heavy cream until simmering, then pour over chocolate chips and butter.
8. Let sit 5 minutes, then stir until smooth to make ganache.
9. Spread ganache over chilled cake and refrigerate at least 2 more hours before serving.
Notes
Add toasted coconut on top for extra crunch.
Use dark chocolate chips for a richer flavor.
Substitute cream of coconut with coconut milk for a lighter version.
Can be made 1 day ahead for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice