It’s basically my Mom’s fault I made this sinfully delicious cake. I was looking for something to bake and she came across this recipe on Facebook and sent it to me. I had most of the ingredients and this looked quick and easy so with a few changes, I made this. This was SO good, it would be excellent for a potluck or to take for the 4th of July! (Side note: Happy Birthday Mom!)
Look at those gooey layers of devil’s food cake, topped with thick marshmallow whipped coconut and topped with chocolate sauce. Gah!
Mounds Poke Cake, adapted from a mix I saw on Facebook
- 1 box Devil’s Food Cake mix – along with ingredients the box calls for
- 1 tsp. ground cinnamon (optional)
- 1 cup sugar, divided
- 24 large marshmallows
- 1 1/2 cup 2% milk, divided
- 14 oz. sweetened, shredded coconut
- 1 stick (1/2 cup) butter
- 2 cups (1 bag) chocolate chips
Bake cake using package directions in a 9×13 pan. The only difference is to add 1 tsp. of ground cinnamon to the dry cake mix. During the last few minutes the cake bakes, prepare the coconut topping. In a medium pot, melt ½ cup sugar, 24 large marshmallows and 1 cup of milk over medium heat. Heat until marshmallows are melted and mixture boils slightly. Remove from heat and add your coconut.
Remove cake from oven. While still hot use a fork or the end of a wooden spoon to poke holes in top of cake. Pour your coconut mixture over warm cake and spread it evenly. Take your same pot (wipe it out quickly) and boil ½ cup of butter with ½ cup of sugar and ½ cup of milk. Once it boils, remove from heat and add chocolate chips. Stir until they are melted. Top cake. You can serve this warm (it will be very gooey) or chill and serve at a later time.
You could use any size of marshmallows. This was about 1/2 a bag.
Don’t forget to poke holes in the cake so the sauce goes through the cake.
Layer of coconut and then delicious chocolate.
I took the first slice out warm and it was a gooey mess. In a good way of course.
And here is the cake after it cooled. So decadent.