Description
Sinful chocolate bliss meets coconut dreams in this Mounds Cake, a tropical paradise of rich cocoa and creamy coconut. Indulgent layers promise pure dessert ecstasy that will transport taste buds to sweet, luxurious heights.
Ingredients
Scale
Cake Base:
- 1 box chocolate cake mix
- Ingredients required by cake mix package
Cake Moistening Ingredients:
- 1/2 cup (120 milliliters) sour cream
Coconut and Chocolate Coating:
- 7 ounces (200 grams) sweetened shredded coconut
- 14 ounces (400 grams) sweetened condensed milk
- 1/2 cup (120 milliliters) heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and dust two 9-inch round cake pans with flour, ensuring complete coverage to prevent sticking.
- Prepare the chocolate cake mixture according to package instructions. For enhanced moisture, incorporate sour cream into the batter, mixing until smooth and uniform.
- Distribute the cake batter evenly between the prepared pans, carefully smoothing the surface to create level layers.
- Bake the cake layers for 25-30 minutes. Check doneness by inserting a toothpick into the center – it should emerge clean without any raw batter.
- Remove cakes from oven and allow them to cool completely on a wire rack, which prevents condensation and maintains the cake’s structural integrity.
- Create the coconut filling by combining sugar and heavy cream in a medium saucepan over medium heat. Stir continuously until sugar dissolves and mixture reaches a gentle simmer.
- Add marshmallows to the cream mixture, stirring until they melt completely and integrate smoothly. Remove from heat and fold in shredded coconut, ensuring even distribution.
- Position the first cake layer on a serving plate. Spread half the coconut filling across the surface, creating an even layer.
- Carefully place the second cake layer atop the first, then cover with remaining coconut filling.
- Prepare chocolate frosting by combining sugar, heavy cream, and butter in a saucepan. Heat until sugar dissolves and mixture begins to boil.
- Remove frosting from heat and incorporate chocolate chips, stirring until the mixture becomes smooth and glossy.
- Pour chocolate frosting over the assembled cake, allowing it to cascade down the sides for a luxurious appearance. Use a spatula to smooth and perfect the frosting’s finish.
- Refrigerate the cake for a minimum of 1 hour to set the layers and frosting. Prior to serving, let the cake rest at room temperature for optimal flavor and texture.
Notes
- Select a high-quality chocolate cake mix for richer flavor and texture, ensuring the base complements the coconut filling.
- Enhance moistness by adding sour cream or Greek yogurt to the cake batter, creating a tender crumb that melts in your mouth.
- For a gluten-free version, substitute the regular cake mix with a gluten-free alternative and check all ingredient labels carefully.
- Reduce sugar content by using sugar-free chocolate chips and adjusting the sweetness in the filling with natural sweeteners like stevia or monk fruit.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg