Chocolate Mound Cake Recipe (Easy & Moist)
This Chocolate Mound Cake is rich, moist, and packed with flavor! A soft devil’s food cake base is soaked with a sweet coconut filling, then topped with a warm, fudgy chocolate frosting. This easy poke cake-style dessert is perfect for coconut and chocolate lovers alike!
Servings: 12
Calories: 604kcal
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
Calories: 604kcal | Carbohydrates: 81g | Protein: 7g | Fat: 31g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 451mg | Potassium: 436mg | Fiber: 4g | Sugar: 65g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 3mg