Description
Chocolate Mound Cake is the ultimate dessert for chocolate and coconut lovers. This decadent treat combines layers of moist chocolate cake with a luscious coconut filling and a rich chocolate icing that’s impossible to resist. Whether you’re celebrating a special occasion or simply satisfying a sweet tooth, this cake is a guaranteed crowd-pleaser.
Who is this Recipe For?
This recipe is perfect for anyone who loves the combination of chocolate and coconut. It’s ideal for busy bakers who want a dessert that tastes homemade without the hassle, as it starts with a convenient cake mix. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and delivers impressive results.
Why It’s Great
- Rich Flavor: A combination of Devil’s Food Cake Mix and homemade enhancements ensures deep, indulgent chocolate flavor.
- Texture Heaven: The chewy coconut filling paired with smooth icing creates a perfect balance of textures.
- Versatile: Great for birthdays, holidays, potlucks, or a casual dessert night.
- Time-Saving: Uses a cake mix as a base, cutting down prep time without compromising taste.
Kitchen Equipment Needed
- 9×13 baking pan
- Mixing bowls
- Fork or skewer (for poking holes)
- Saucepan
- Whisk or spatula
- Measuring cups and spoons
Ingredients
For the Cake:
- 1 box Devil’s Food Cake Mix (plus ingredients listed on the box)
For the Coconut Filling:
- 5 1/2 cups sweetened flaked coconut
- 14 oz sweetened condensed milk
- 1 1/2 cups confectioner’s sugar
- 1 tsp vanilla extract
For the Chocolate Icing:
- 1 stick unsalted butter
- 16 oz confectioner’s sugar
- 7 tbsp cocoa powder
- 1/4 cup milk
Step-by-Step Instructions
Baking the Cake:
- Preheat your oven according to the cake mix instructions and prepare a 9×13 pan with parchment paper or non-stick spray.
- Prepare and bake the cake mix as directed. Let it cool for 5 minutes after baking.
Creating the Coconut Filling:
- Mix the sweetened coconut, sweetened condensed milk, confectioner’s sugar, and vanilla extract in a bowl.
- While the cake is still warm, poke holes across the surface with a fork.
- Spread the coconut mixture over the cake, letting it seep into the holes for extra moisture and flavor.
Making the Chocolate Icing:
- In a saucepan, melt the butter over medium heat.
- Stir in the cocoa powder, confectioner’s sugar, and milk until smooth and glossy.
- Remove from heat, add vanilla extract, and pour the warm icing over the coconut layer.
Storage
Store the Chocolate Mound Cake in an airtight container in the refrigerator for up to 5 days. For best flavor, allow the cake to sit overnight before serving. This lets the flavors meld beautifully.
FAQ
1. Can I use a different cake mix?
Yes! While Devil’s Food Cake gives the richest flavor, you can experiment with Chocolate Fudge or even a classic chocolate cake mix.
2. Can I make this cake ahead of time?
Absolutely. The cake tastes even better the next day after resting in the fridge.
3. Can I freeze this cake?
Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
4. What can I serve with this cake?
A dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries make excellent companions.
Conclusion
Chocolate Mound Cake is a delightful dessert that’s easy to prepare yet sophisticated in taste. The combination of chocolate and coconut creates a harmony of flavors that’s hard to resist. Perfect for any occasion or as a treat for yourself, this cake will quickly become a favorite in your recipe collection. Try it out and savor the deliciousness!
