Mounds Cake
Mounds Cake is the ultimate indulgence for those who adore the rich and creamy flavors of chocolate and coconut.
Servings: 8 servings
Equipment
- Mixing Bowl
- Baking Pan
- Whisk
- Fork
Ingredients
Ingredients
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 cup shredded sweetened coconut
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup shredded sweetened coconut, toasted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, combine chocolate cake mix, water, oil, and eggs. Beat until smooth.
- Pour into the pan and bake for about 30 minutes or until a toothpick inserted comes out clean. Cool in the pan.
- Use a fork to poke holes all over the cooled cake. Pour sweetened condensed milk over the top.
- In a separate bowl, whip heavy cream until it thickens. Add powdered sugar and vanilla, then continue whipping to stiff peaks.
- Spread whipped topping over the cake. Sprinkle with shredded and toasted coconut.
- Refrigerate for at least 2 hours before serving.
Notes
Store leftovers in the fridge in an airtight container for up to 4 days. To freeze, wrap tightly in plastic and foil and freeze for up to 3 months.