Chocolate and coconut are a match made in heaven, and most of us love Mounds candy bars, so when I came across a recipe for a Mounds poke cake, I had to try it. After making a few changes, my final product was gooey and decadent. Believe it or not, this Chocolate Coconut Poke Cake starts with a cake mix, and uses canned frosting as well as canned cream of coconut and sweetened condensed milk as a shortcut, and is very easy to put together.


16 Servings
Cake:
1 15.25 ounce devil's food cake mix
1 cup milk
1/2 cup softened butter
4 eggs

Filling:
1 14 oz. can sweetened condensed milk
1 15 oz. can cream of coconut, such as Coco Lopez

Topping:
3 cups flaked coconut
1 16 oz. can chocolate fudge frosting

Coconut, for garnish

1. Preheat oven to 350°. Spray a 13" x 9" shallow baking dish with nonstick spray containing flour.
2. Mix the cake ingredients until smooth. Pour into the prepared baking dish. Bake 30-35 minutes or until the center is set and the sides begin to pull away from the sides.
3. Remove from the oven and poke holes in the warm cake with the handle of a wooden spoon.
4. Mix the condensed milk and cream of coconut; pour evenly over the surface of the cake. Let the cake cool thoroughly as it soaks up the liquid.
5. Sprinkle the coconut over the surface of the cake.
6. Place the frosting in the microwave for 20-30 seconds, until it is pourable. Pour the frosting over the coconut; use a spatula to spread it evenly. Sprinkle with a little coconut for garnish.

Amount Per Serving
Calories 576 Calories from Fat 238
Percent Total Calories From: Fat 41% Protein 3% Carb. 56%

Nutrient Amount per Serving
Total Fat 26 g
Saturated Fat 16 g
Cholesterol 79 mg
Sodium 400 mg
Total Carbohydrate 80 g
Dietary Fiber 0 g
Sugars 46 g
Protein 5 g

Vitamin A 8% Vitamin C 1% Calcium 0% Iron 3%