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–+ servings
Cookie Butter Bliss

Cookie Butter Bliss

Enjoy Cookie Butter Bliss with this Mounds Poke Cake recipe. A moist coconut chocolate dessert made easy with box mix for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 pieces
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 box chocolate cake mix plus the ingredients listed on the box (usually eggs, oil, and water)
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (15 oz) coconut cream
  • 1 package (7 oz) sweetened shredded coconut
  • 1 container (12 oz) chocolate frosting
  • to taste toasted coconut or almond slivers for garnish (optional)

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • 9x13 inch baking pan
  • Wooden spoon or chopstick

Method
 

  1. Preheat your oven and grease a 9x13-inch baking pan well.
  2. Mix your chocolate cake batter according to the box instructions and pour it into the pan.
  3. Bake until a toothpick inserted in the middle comes out clean (about 25-35 minutes).
  4. Let the cake cool in the pan for 10-15 minutes.
  5. Poke holes in the warm cake using the round end of a wooden spoon or chopstick, spacing holes about an inch apart.
  6. In a medium bowl, whisk together the sweetened condensed milk and coconut cream until smooth.
  7. Pour the coconut milk mixture over the warm cake evenly, ensuring it seeps into the holes.
  8. Let the cake cool completely, about 1-2 hours, to allow it to absorb the soak.
  9. Once cooled, sprinkle sweetened shredded coconut evenly over the cake's surface and press lightly to adhere.
  10. Microwave the chocolate frosting for 20-30 seconds until pourable, then spread it over the coconut layer.
  11. Garnish with toasted coconut if desired and chill the cake in the refrigerator for at least one hour before serving.

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 10gCholesterol: 30mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 5IUVitamin C: 2mgCalcium: 6mgIron: 8mg

Notes

This cake is best made the day before serving as it tastes even better after a day in the fridge. If you're looking for a lighter version, use a gluten-free chocolate cake mix or substitute the sweetened condensed milk with a dairy-free version. Store covered in the refrigerator for up to 5 days. The flavors meld beautifully over time, making each slice just as delicious as the first. Enjoy the cake with a dollop of whipped cream or drizzled chocolate sauce for an extra indulgent touch!
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