coconut-free mounds poke cake
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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
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1 boxchocolate fudge cake mix
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1 cwater
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1/2 cmelted coconut oil
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3egg whites
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3dark chocolate bars, chopped
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1 3/4 cchilled coconut milk, divided
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3/4 chot fudge sauce
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1 cansweetened condensed milk
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4 tspcoconut extract, divided
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1 tubefrozen whipped topping, thawed
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8 ozcream cheese, softened
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3/4 ccoconut Greek yogurt
How To Make coconut-free mounds poke cake
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1Preheat the oven to 350 degrees F. Grease a 13x9-inch baking pan.
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2In 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.
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3Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes.
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4In a small bowl, combine the sweetened condensed milk, 2 teaspoons coconut extract and 1/2 cup coconut milk. Whisk together until blended.
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5Poke 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.
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6In a medium bowl, combine the whipped topping, cream cheese, yogurt, and remaining coconut milk and extract; whisk together until smooth.
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7Spread the frosting over the cake. Sprinkle with chopped dark chocolate.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Coconut-Free Mounds Poke Cake:
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