Chocolate Coconut Mound Cake

Step 2: Make the Coconut Filling

1. In a medium saucepan, combine the shredded coconut, sweetened condensed milk, vanilla, and a pinch of salt.
2. Cook over medium heat, stirring constantly, for about 5–7 minutes until the mixture thickens slightly and becomes sticky.
3. Remove from heat and allow to cool to room temperature. The mixture should hold together but remain soft enough to spread.

Step 3: Prepare the Chocolate Ganache

1. Place the chocolate chips in a heatproof bowl.
2. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
3. Pour the hot cream over the chocolate and let it sit for 2–3 minutes to melt.
4. Stir until smooth and glossy. For extra shine, add 1 tbsp of butter and stir until incorporated. Let it cool slightly before pouring over the cake.

Step 4: Assemble the Chocolate Coconut Mound Cake

1. Place one chocolate cake layer on a serving plate. Spread the coconut filling evenly over the top, creating a “mound” effect if desired.
2. Carefully place the second cake layer on top, pressing gently.
3. Pour the chocolate ganache over the top, allowing it to drip slightly down the sides.
4. Use a spatula to smooth the ganache or create decorative swirls.

Step 5: Finishing Touches

• Optional: Sprinkle extra shredded coconut on top for added texture and visual appeal.
• Chill the cake for at least 30 minutes to allow the ganache to set before slicing.
• Serve with a cup of coffee or a glass of cold milk for the ultimate indulgence.

Tips for the Perfect Cake

• Moist Cake: Don’t overmix the batter; this can make the cake dense.
• Chewy Coconut: Make sure to stir the coconut filling constantly while cooking to prevent it from burning.
• Ganache Drip: If your ganache is too thick, warm it slightly. If too thin, let it cool longer.

This Chocolate Coconut Mound Cake is a crowd-pleaser with its decadent layers of chocolate, coconut, and creamy ganache. Each bite is a perfect balance of sweet, rich, and chewy textures, making it a dessert you’ll want to make again and again.

If you want, I can also create a shortcut version for a 1-bowl, no-fuss Chocolate Coconut Mound Cake that’s easier to make but just as indulgent. It would save a lot of time without compromising flavor. Do you want me to do that?