Mounds Cake

Rich, gooey chocolate cake layered with lusciously sweet coconut filling and topped with chocolate frosting make this Mounds cake the definition of decadence overload.

Prep Time20

Cook Time30

Rest Time30

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: Mounds Cake Recipe

Servings:

Calories: 923kcal

Ingredients

Chocolate Cake

2 cups all-purpose flour, spooned and leveled
¾ cup unsweetened cocoa powder
1¾ teaspoons baking powder
1¾ teaspoons baking soda
1 teaspoon table salt
2¼ cups granulated sugar
1¼ cups buttermilk
2¼ teaspoons pure vanilla extract
⅔ cup vegetable oil
3 extra large eggs, room temperature
1 cup boiling water

Chocolate Frosting

1½ cups salted sweet cream butter
2 teaspoons pure vanilla extract
¾ cup unsweetened cocoa powder
4½ cups powdered sugar
½ cup whole milk

Coconut Filling

1½ cups sweetened condensed milk
2 teaspoons pure vanilla extract
½ teaspoon salt
4 cups sweetened coconut flakes

Instructions

Preheat the oven to 350°F. Spray two 9-inch round cake pans with baker’s spray (Baker’s Joy or generic version).
Add the flour, cocoa powder, baking powder, baking soda, salt, and sugar to a large mixing bowl. Whisk to combine.
Whisk in the buttermilk, vanilla, and vegetable oil. Whisk just until combined.
Whisk in the eggs, one at a time, whisking well after each egg until no streaks remain.
Carefully whisk in the boiling water. The batter will be a bit thin, but it is supposed to be.
Divide the batter between the 2 cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted comes away clean. Allow the cakes to cool completely.
Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the butter for 1 to 1½ minutes until smooth.
Lower the mixer speed to medium-low and add the vanilla and cocoa powder. Mix just until combined.
Add the powdered sugar 1 cup at a time, beating well after each addition. Alternate between adding the powdered sugar and the milk. Beat well until the frosting is smooth.
Add the sweetened condensed milk, vanilla, and salt to a large mixing bowl. Whisk until smooth.
Stir in the coconut flakes until the coconut is completely coated.
Carefully remove the cakes from the pans. Use either a cake leveler or a serrated knife to slice the cakes in half horizontally.
Place the bottom layer of cake on a round cake board or a serving plate.
Use an offset spatula to carefully spread ⅓ of the coconut mixture over the surface of the bottom layer of the cake. Place the second layer of cake on top of the coconut layer and repeat the steps for the remaining layers. The very top layer of the cake will not have any coconut on it.
Lay the top layer of cake on top of the last layer of coconut. Spread a thin layer of frosting on the outside of the cake, smoothing it as you go. Once you have the first layer of frosting, apply a thicker layer of frosting over the sides and top of the cake. Chill the cake in the refrigerator until you are ready to slice and serve.

Notes

To help the cake to bake level and more evenly, I suggest using cake bands. Be sure to soak the bands in water before squeezing out the excess water and placing them around the outside of the cake pans.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
Allowing the cake to cool before frosting is important as the frosting won’t spread well and will just melt if the cake is still warm.

Nutrition