Friday, November 22, 2013

Mounds Poke Cake

I've seen many a "poke cake" and have yet to make one (it's true!)  They always looked a little too sweet for me.  My blogger buddy Brandi over at The Country Cook has more poke cake recipes than you can shake a stick at!  Head on over for all her poke cake recipes!!  We don't have a lot of sweet tooths here - in fact I still have leftover Halloween candy - of which Mounds and Almond Joy, which are my favorites, are still in a little bowl on the dining room table.  When I saw this recipe for Mounds Poke Cake I just couldn't resist.

This cake is not overly sweet with just a hint of coconut flavor.
I barely got to take this photo - it was gone in no time!

What I loved most about this cake was that it is chilled.
The creamy topping and cool coconut cream and condensed milk really made this a delicious cake!

1 box chocolate fudge cake mix
1-14 oz. can sweetened condensed milk
1-6 oz. can cream of coconut 
1-9 oz. Extra Creamy Cool Whip
1 cup sweetened coconut flakes

Bake cake using package directions in a 9×13 pan. Remove cake from oven. While still hot use a fork to poke holes in top of
cake. In a bowl, combine sweetened condensed milk and cream of coconut. Pour mixture over cake, spreading evenly so it will soak into holes. Cool completely. Top with Cool Whip and then coconut flakes. Chill overnight.


1 comment:

  1. To eliminate the super sweetness, omit the sweetened condensed milk. I only use the cream of coconut and it comes out very light and airy without all those extra sugar calories. Tastes great and never lasts more that a day in our house of just 2 LOL

    Love the Mounds idea! I'm thinking of using Lemon cake mix with a lemon pie filling next time. Also I use the end of a wooden spoon to poke it with, gets the cake extra moist


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