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Here’s a full, detailed, and unique article about the Chocolate Coconut Mound Cake, including a step-by-step guide to making it. I’ve written it to be both descriptive and easy to follow.

Chocolate Coconut Mound Cake: A Heavenly Layer of Chocolate and Coconut

If you love the rich, fudgy taste of chocolate combined with the sweet, chewy texture of coconut, the Chocolate Coconut Mound Cake is a dream come true. Inspired by the flavors of the classic candy bars, this cake layers moist chocolate sponge with a creamy coconut filling and a glossy chocolate ganache, making it perfect for birthdays, holidays, or any special occasion.

Ingredients

For the Chocolate Cake:

1 ¾ cups (220g) all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup (65g) unsweetened cocoa powder
1 ½ cups (300g) granulated sugar
½ cup (120ml) vegetable oil
2 large eggs, room temperature
1 tsp vanilla extract
1 cup (240ml) buttermilk, room temperature
1 cup (240ml) hot water

For the Coconut Filling:

2 cups (160g) shredded sweetened coconut
1 (14 oz / 397g) can sweetened condensed milk
1 tsp vanilla extract
Pinch of salt

For the Chocolate Ganache:

1 cup (175g) semi-sweet chocolate chips
½ cup (120ml) heavy cream
1 tbsp unsalted butter (optional for shine)

Step-by-Step Method

Step 1: Prepare the Cake Layers

Preheat your oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together the sugar, oil, eggs, and vanilla until smooth.
Add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined.
Slowly pour in the hot water while stirring. The batter will be thin, but this ensures a moist cake.
Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.