Irresistible Mounds Cake Recipe - Moist, Chocolate Bliss!
This Mounds Cake Recipe combines chocolate and coconut for a delicious dessert that's simple to make and perfect for gatherings.
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Saucepan
- fork or skewer
Ingredients
For the Cake
- 1 box Devil’s Food Cake Mix or Chocolate Fudge Cake Mix for substitution
- 3 large Eggs use room temperature
- 1 cup Water or replace with whole milk for richer flavor
For the Coconut Filling
- 2 cups Sweetened Shredded Coconut or marshmallow fluff as a non-coconut alternative
- 1 can Sweetened Condensed Milk no direct substitute, but evaporated milk can work
- 1 cup Powdered Sugar granulated sugar can alter the texture
For the Chocolate Frosting
- 1/2 cup Unsalted Butter or margarine/non-dairy butter for vegan
- 2/3 cup Unsweetened Cocoa Powder ensures frosting isn't overly sweet
- 1/3 cup Whole Milk substitute with non-dairy milk for lactose-free
- 1 tsp Vanilla Extract almond extract can be used if unavailable
Instructions
How to Make Mounds Cake Recipe
- Preheat your oven according to the cake mix instructions, typically to 350°F (175°C).
- Prepare a 9x13 inch baking dish by greasing it or lining with parchment paper.
- Mix the cake ingredients according to package instructions until smooth.
- Bake for about 30-35 minutes, or until a toothpick comes out clean. Let cool for 5 minutes.
- Poke holes all over the warm cake using a fork or skewer.
- Combine shredded coconut, sweetened condensed milk, and powdered sugar in a bowl until creamy.
- Pour the coconut mixture over the cake, ensuring it fills the holes.
- Melt the unsalted butter in a saucepan and whisk in cocoa powder, powdered sugar, and whole milk until smooth.
- Remove from heat, stir in vanilla extract, and pour the chocolate frosting over the cake.
- Let cool for at least 30 minutes before slicing.
Notes
Optional: Top with toasted coconut flakes for added texture and flavor.