Irresistible Mounds Cake Recipe with Rich Coconut Surprise
This Mounds Cake Recipe features rich chocolate layers and a gooey coconut filling, perfect for any occasion.
Equipment
- - 9×13-inch baking pan
- - Mixing bowl
- - Saucepan
- - Fork
Ingredients
For the Cake
- 1 box Devil's Food Cake Mix or Chocolate Fudge Cake Mix
- 3 large Whole Eggs for binding and texture
- 1/2 cup Vegetable Oil or melted butter
- 1 cup Water can use milk or brewed coffee
For the Coconut Filling
- 2 cups Sweetened Shredded Coconut no direct substitute
- 1 can Sweetened Condensed Milk essential for richness
- 1 cup Powdered Sugar for sweetness and consistency
For the Chocolate Frosting
- 1/2 cup Unsalted Butter or salted butter for twist
- 2/3 cup Unsweetened Cocoa Powder crucial for chocolate flavor
- 1/3 cup Whole Milk can use 2% milk
- 1 teaspoon Vanilla Extract pure vanilla is best
- 3 cups Powdered Sugar for sweetness and texture
Instructions
How to Make Mounds Cake
- Preheat Oven: Set your oven to 350°F to prepare for baking the cake.
- Prepare Pan: Grease or line a 9x13-inch baking pan with parchment paper.
- Bake Cake: In a mixing bowl, prepare the devil's food cake mix according to package directions. Bake for 30-35 minutes, until a toothpick comes out clean.
- Cool and Poke: Once baked, allow the cake to cool in the pan for about 5 minutes. Use a fork to poke holes all over the cake.
- Make Coconut Filling: Mix sweetened shredded coconut with sweetened condensed milk and powdered sugar until thick.
- Soak Cake: Pour the coconut mixture evenly over the warm cake.
- Prepare Chocolate Frosting: Melt unsalted butter, then whisk in cocoa powder, powdered sugar, and whole milk until smooth.
- Frost Cake: Drizzle the warm frosting over the cake and sprinkle with extra shredded coconut if desired.
- Rest: Allow the cake to cool for at least 30 minutes before slicing.
Notes
Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.