MOUNDS CAKE
This Mounds Cake is rich, chocolatey, and loaded with sweet coconut flavor, just like the classic candy bar. It starts with an easy doctored cake mix, so you get a deeply chocolate, super moist base with hardly any effort. A creamy coconut topping and a blanket of melty chocolate chips make every bite indulgent and gooey. It’s perfect for potlucks, birthdays, holidays, or any time you need a crowd-pleasing dessert that feels a little extra special. Serve it straight from the pan, warm or cooled, and watch it disappear fast.
Ingredients:
1 cake mix (white or yellow cake mix)
1/2 cup cocoa
1/2 cup sugar
2 cups chocolate chips, divided
3 large eggs
1/2 cup vegetable oil
1 1/4 cups water
2 cups sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350°F and lightly grease a 9×13-inch baking pan.
In a large bowl, whisk together the cake mix, cocoa, and sugar until well combined.
Add the eggs, vegetable oil, and water to the dry ingredients and beat until the batter is smooth.
Pour the batter into the prepared pan and spread it into an even layer.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, stir together the shredded coconut, sweetened condensed milk, and vanilla in a medium bowl.
Remove the hot cake from the oven and immediately spread the coconut mixture evenly over the top.
Sprinkle the chocolate chips over the coconut layer, then return the pan to the oven for 3 to 5 minutes, just until the chips look soft and shiny.
Take the cake out and gently spread the melted chocolate chips into a smooth layer over the coconut.
Let the cake cool at least 30 minutes so the layers set before slicing and serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 430 kcal | Servings: 16
Tips:
For the richest chocolate flavor and fudgy texture, use a dark cocoa powder and don’t overbake the cake—pull it as soon as a toothpick comes out clean or with just a few moist crumbs.
Let the cake cool in the pan so the coconut and chocolate layers firm up; cover leftovers tightly and store at room temperature for 1 day or in the refrigerator for up to 4 days, enjoying chilled or bringing to room temp before serving.
