Real Recipes From Real Home Cooks ®

coconut-free mounds poke cake

Recipe by
raymond spencer
st bernard, LA

I created a new poke cake recipe. It's a version of Mounds candy bar, with all the flavor but none of the coconut. It's really delicious.

yield 12 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For coconut-free mounds poke cake

  • 1 box
    chocolate fudge cake mix
  • 1 c
  • 1/2 c
    melted coconut oil
  • 3
    egg whites
  • 3
    dark chocolate bars, chopped
  • 1 3/4 c
    chilled coconut milk, divided
  • 3/4 c
    hot fudge sauce
  • 1 can
    sweetened condensed milk
  • 4 tsp
    coconut extract, divided
  • 1 tube
    frozen whipped topping, thawed
  • 8 oz
    cream cheese, softened
  • 3/4 c
    coconut Greek yogurt

How To Make coconut-free mounds poke cake

  • 1
    Preheat the oven to 350 degrees F. Grease a 13x9-inch baking pan.
  • 2
    In a large bowl, combine the cake mix, water, oil, egg whites, chopped dark chocolate, 3/4 cup coconut milk and hot fudge sauce. Beat together with an electric mixer on low speed for 30 seconds. Beat again on medium speed for 3 minutes, scraping the bowl occasionally. Pour the batter into the baking pan.
  • 3
    Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes.
  • 4
    In a small bowl, combine the sweetened condensed milk, 2 teaspoons coconut extract and 1/2 cup coconut milk. Whisk together until blended.
  • 5
    Poke holes into the warmed cake with a bamboo skewer. Pour the coconut milk mixture over the cake, spreading to fill the holes. Cool completely in the pan on cooling rack.
  • 6
    In a medium bowl, combine the whipped topping, cream cheese, yogurt, and remaining coconut milk and extract; whisk together until smooth.
  • 7
    Spread the frosting over the cake. Sprinkle with chopped dark chocolate.