Description
A rich and indulgent dessert inspired by the Mounds candy bar, featuring a moist chocolate cake base, a creamy coconut filling, and a whipped cream topping with toasted coconut.
Ingredients
1 box chocolate cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
1 can (14 ounces) sweetened condensed milk
1 cup shredded sweetened coconut
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup shredded sweetened coconut, toasted
Instructions
- Preheat the oven as directed on the cake mix box. Grease and flour a 9×13-inch baking pan.
- In a large bowl, mix the chocolate cake mix with water, vegetable oil, and eggs until smooth.
- Pour the batter into the prepared pan and spread it evenly.
- Bake according to the cake mix package instructions or until a toothpick inserted in the center comes out clean.
- While the cake bakes, mix the sweetened condensed milk with 1 cup of shredded coconut to make the filling.
- Once the cake is out of the oven and slightly cooled, poke holes all over the top using the handle of a wooden spoon.
- Pour the coconut filling over the warm cake and gently press it into the holes.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream topping over the cake.
- Sprinkle the toasted shredded coconut over the top.
- Refrigerate the cake for at least 2 hours before slicing and serving.
Notes
Add a layer of melted chocolate ganache for extra richness.
Use dark chocolate cake mix for a deeper cocoa flavor.
Convert to cupcakes for individual servings and adjust bake time.
Best served chilled; let sit at room temperature for 10–15 minutes before serving if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
