tThis Chocolate Mound Cake Recipe is so easy and delicious! You cannot go wrong with moist chocolate cake layers combined with a sweet coconut filling and a chocolate frosting! This dessert recipe uses one of my favorite cake mixes, making it super easy to make while still being delicious!
This chocolate cake is one of my favorite dessert recipes to make for my family!rts with a boxed cake mix, so it’s incredibly easy to make but still tastes homemade. Trust me—after one bite, this will be your new go-to dessert!
Ingredients You’ll Need:
- Devil’s Food Cake Mix—Devil’s Food is one of my favorite cake mixes. It is super chocolaty and rich, but you can use whatever chocolate cake mix you like.
- Sweetened Flaked Coconut—Coconut adds excellent texture and flavor to this cake!
- Sweetened Condensed Milk—The secret to making the coconut filling extra creamy, sweet, and gooey!
- Confectioner’s Sugar—Makes the coconut mixture extra sweet and delicious!
- Butter—Butter acts as a binder in the chocolate icing. It holds everything together while adding a little saltiness.
- Confectioner’s Sugar, Cocoa—You can’t have chocolate frosting without sugar and cocoa!
- Milk—Along with the butter, milk acts as a binder and adds moisture to the icing so that it combines and is not dry.
How to Make Chocolate Mound Cake Step-by-Step
Visual Learner? This is a quick step-by-step pictorial guide to help you see how this recipe comes together. If you prefer the full ingredient list and detailed instructions, scroll to the printable recipe card at the bottom of this post!
Step 1: Prepare the Cake Base
Start by preheating your oven according to the instructions on the Devil’s Food Cake Mix box. Don’t forget to check the back of the box for extra ingredients like eggs, oil, and water—these vary by brand. Pour the batter into a greased or parchment-lined 9×13 baking dish and bake as directed. Your kitchen will start smelling like pure chocolate heaven!
Pro Tip: For an even richer flavor, swap the water for whole milk or brewed coffee to enhance the chocolate taste!
Step 2: Poke Holes & Soak the Cake
Once your cake is fresh out of the oven, let it cool for about 5 minutes—just enough to handle but still warm enough to absorb all the gooey coconut filling.
Take a fork and poke holes all over the cake, making sure to go deep enough so the filling soaks in. The more holes, the better!
Step 3: Make the Coconut Filling
In a medium mixing bowl, combine:
✔ Sweetened shredded coconut
✔ Sweetened condensed milk
✔ Powdered sugar
Give it a good stir until everything is thick, creamy, and well combined. (And yes, it’s totally okay to sneak a little taste!)
Now, slowly pour or spoon the coconut mixture over the cake, letting it seep into those fork holes for a rich, gooey texture.
Step 4: Make the Warm Chocolate Frosting
While the cake is soaking up the coconut goodness, grab a small saucepan and melt:
✔ 1 stick of butter over medium heat.
Once melted, whisk in:
✔ Unsweetened cocoa powder
✔ Powdered sugar
✔ Whole milk
Stir continuously until the mixture melts into a smooth, glossy chocolate sauce. When it reaches a hot fudge-like consistency, remove from heat and stir in vanilla extract.
Step 5: Frost & Finish the Cake
Immediately pour the warm chocolate frosting over the coconut-filled cake, spreading it evenly to cover every inch.
For an extra touch of texture and flavor, sprinkle a handful of sweetened shredded coconut on top. Let the cake cool for at least 30 minutes before slicing (if you can wait that long!).
Love extra chocolate? Sprinkle some mini chocolate chips or crushed Mounds candy bars on top while the frosting is warm—they’ll melt into the cake for an even richer bite!
You can serve this cake warm and fresh for a soft, gooey bite or let it chill overnight for an even fudgier texture. Either way, this rich and chocolatey dessert is pure bliss!
Serving Idea: Try pairing it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of warm chocolate sauce for an extra indulgent treat.
Pro Tip: If you love extra texture, sprinkle some mini chocolate chips or toasted coconut flakes on top before serving!
Chocolate Mound Cake FAQs & Troubleshooting
How do I make a boxed cake that tastes homemade?
The secret? Ditch the water and use milk instead—it makes the cake richer! Adding a spoonful of sour cream and a splash of vanilla extract will take the flavor to the next level. Trust me, no one will ever know it came from a box!
WHY DID MY CAKE TURN OUT DRY?
Oh no! A dry cake is the worst. It could be that your oven runs a little hot, or maybe it baked too long. Try setting your timer 5 minutes early next time and do the good ol’ toothpick test in the center. Also, make sure you’re not skimping on the oil or eggs—those keep it moist!
How do I make my cake more moist and fluffy?
Two words: Don’t overmix! Stirring too much can create air bubbles that pop in the oven, leaving you with a dense cake. Also, adding a tablespoon of sour cream or an extra egg can make all the difference for that soft, fluffy texture.
Can I Make This Cake Without Coconut?
Absolutely! If coconut isn’t your thing, no worries—you can swap it for something just as delicious. Try a layer of chocolate ganache, marshmallow fluff, or even a smooth cream cheese frosting instead. It’ll still be rich, gooey, and oh-so-good!
Is this cake like a Mounds candy bar?
Yes! If you love Mounds candy bars, you’ll love this cake. It has the same classic combination of chocolate and coconut, but in a soft, moist cake form with a gooey texture!
What’s the best way to store Chocolate Mound Cake?
Honestly, I think this cake tastes even better the next day! Just keep it in an airtight container on the counter for up to 2 days, or pop it in the fridge for up to 5 days. If you like it chilled (I do!), it gets even fudgier!
Can I freeze this cake?
Yes, and you totally should if you want to save some for later! Just wrap individual slices in plastic wrap, then place them in a freezer bag. They’ll keep for up to 3 months—just pull one out and let it thaw at room temp whenever you need a chocolate fix.
Can I use a different pan size?
For sure! If you want a layer cake, divide the batter between two 8-inch round pans. Or, if you want a thicker cake, bake it in a 9×9 pan instead. Just keep an eye on the bake time—check it 5-7 minutes early so it doesn’t overbake!
More Chocolate Dessert You’ll Love
- Easy S’mores Cupcake Recipe with Cake Mix – A fun and delicious way to enjoy the flavors of s’mores in cupcake form!
- Grandma’s Mississippi Mud Cake – A gooey chocolate cake with marshmallows and chocolate frosting.
- Cosmic Brownie Recipe – A homemade version of the nostalgic, fudgy brownies topped with rainbow sprinkles.
- Chocolate Chip Cookies with Self-Rising Flour -Soft, chewy cookies packed with melty chocolate chips. Because sometimes, you just need a classic!
Pro Tip: Save these recipes so you always have a delicious chocolate treat ready to bake!
Chocolate Mound Cake Recipe (Easy & Moist)
Ingredients
For the Cake:
- 1 1 box Devil’s Food Cake Mix (or Chocolate Fudge Cake Mix)
For the Coconut Filling:
- 5 1/2 cups sweetened shredded coconut
- 14 oz sweetened condensed milk
- 1 1/2 cups powdered sugar (confectioner’s sugar)
For the Chocolate Icing:
- 1 stick unsalted butter (1/2 cup)
- 1 16 oz box powdered sugar (confectioner’s sugar) 16 oz
- 7 tbsp unsweetened cocoa powder
- 1/4 cup whole milk (2% also works)
- 1 tsp vanilla extract
Instructions
For the Cake:
- Start by baking the Devil’s Food Cake according to the instructions on the box. Don’t forget to check the back for any extra ingredients you might need—usually eggs, oil, and water, but it can vary by brand! Grease a 9x13 pan or line it with parchment paper for easy cleanup.
- Once the cake is fresh out of the oven, let it sit for about 5 minutes—just long enough to cool slightly but still warm enough to soak up the filling. Then, grab a fork and start poking holes all over the cake. Don’t be shy! The more holes, the better the coconut mixture will seep in.
For the Coconut Filling:
- In a medium bowl, mix together the sweetened shredded coconut, condensed milk, and powdered sugar until everything is well combined. It should be thick, creamy, and absolutely delicious (yes, you can sneak a little taste!).
- Slowly spoon or pour the coconut filling over the warm cake, making sure it gets into all those little holes. This is what gives it that gooey, melt-in-your-mouth texture.
Make the Chocolate Frosting:
- In a saucepan over medium heat, melt the butter. Stir in the cocoa powder, powdered sugar, and milk until everything is smooth and glossy. Once the frosting reaches a hot fudge consistency, take it off the heat and stir in the vanilla extract.
- Immediately pour the warm chocolate frosting over the cake and spread it out evenly. If you’re feeling fancy, sprinkle some extra shredded coconut on top for a little extra texture. Let it cool for at least 30 minutes (if you can wait that long!) before slicing.
- Dig in while it's warm and gooey, or refrigerate overnight for an even fudgier texture. Either way, you’re in for a chocolate-coconut dream!
Notes
- Ingredient Variations: If you don’t have Devil’s Food Cake Mix, you can substitute it with Chocolate Fudge Cake Mix or any rich chocolate cake mix. The results will still be delicious!
- Enhance the Flavor: Replace the water in the cake mix with whole milk or brewed coffee for an even richer chocolate taste.
- Coconut Substitutions: Not a fan of coconut? Swap it out for marshmallow fluff, a chocolate ganache layer, or a simple cream cheese frosting.
- Storage Tips:
- Keep at room temperature in an airtight container for up to 2 days.
- Refrigerate for a fudgier texture—this cake actually gets better overnight!
- Freeze individual slices for up to 3 months. Just thaw at room temp before enjoying.
- Best Served With: A dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm chocolate sauce for an extra indulgent treat!
- Baking Tip: If you’re using a convection oven, check your cake 5 minutes earlier than the suggested bake time, as it may bake faster.
Nutrition
