Mounds Cake

Directions

1. Preheat oven according to the cake mix box instructions. Grease and flour a 9×13-inch (23×33 cm) baking pan.
2. Prepare the chocolate cake batter according to the instructions on the box, using water, vegetable oil, and eggs.
3. Pour the batter into the prepared pan and spread evenly.
4. Bake for the time indicated on the box, or until a toothpick inserted in the center comes out clean.
5. While the cake bakes, mix sweetened condensed milk and shredded coconut in a bowl to prepare the filling.
6. Once the cake is done, allow it to cool slightly. Using the handle of a wooden spoon, poke holes about 1 inch (2.5 cm) apart all over the cake.
7. Pour the coconut filling over the warm cake, gently pressing it into the holes.
8. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Spread the whipped cream frosting over the cake, covering the coconut filling.
10. Sprinkle toasted shredded coconut evenly over the top.
11. Refrigerate for at least 2 hours before serving to allow flavors to meld and the cake to set.
12. Slice and serve chilled.

Recipe Details

Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 12
Difficulty Level: Easy

Variations & Substitutions

• Chocolate twist: Drizzle melted chocolate over the frosting for extra richness.
• Nutty addition: Sprinkle chopped almonds or pecans on top of the whipped cream.
• Coconut-free option: Substitute toasted graham cracker crumbs for the coconut topping.
• Lighter version: Use reduced-fat sweetened condensed milk and whipped cream.

Serving Suggestions