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Chocolate Coconut Mound Cake: A Heavenly Step-by-Step Recipe

If you’re a fan of rich chocolate and sweet, chewy coconut, the Chocolate Coconut Mound Cake is a dessert that promises indulgence in every bite. Inspired by the classic candy bar, this cake layers moist chocolate cake with a decadent coconut filling and finishes it with a glossy chocolate ganache. Here’s how you can make this crowd-pleaser at home.

Ingredients

For the Chocolate Cake:

• 1 and 3/4 cups (220 g) all-purpose flour
• 3/4 cup (75 g) unsweetened cocoa powder
• 2 cups (400 g) granulated sugar
• 1 and 1/2 tsp baking powder
• 1 and 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) vegetable oil
• 2 tsp pure vanilla extract
• 1 cup (240 ml) boiling water

For the Coconut Filling:

• 3 cups (250 g) sweetened shredded coconut
• 1 can (14 oz / 400 g) sweetened condensed milk
• 1/4 cup (60 g) unsalted butter, melted
• 1 tsp vanilla extract

For the Chocolate Ganache:

• 8 oz (225 g) semi-sweet chocolate, chopped
• 3/4 cup (180 ml) heavy cream
• 2 tbsp unsalted butter (optional, for extra shine)

Step-by-Step Method

Step 1: Preheat and Prepare Pans

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking. Set aside.

Step 2: Make the Chocolate Cake Batter

1. In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, combine eggs, milk, oil, and vanilla extract until smooth.
3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
4. Carefully stir in boiling water. The batter will be thin—that’s okay, it will result in a moist cake.

Step 3: Bake the Cake

1. Pour the batter evenly into the prepared pans.
2. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely.

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