Description
This Chocolate Heaven Cake is an ultra-moist dessert that blends rich chocolate cake with creamy coconut filling and frosting, inspired by the beloved Mounds candy bar. Easy to prepare and perfect for make-ahead entertaining, it’s a coconut-chocolate dream for any beginner baker.
Ingredients
Scale
- 1 box chocolate cake mix (plus ingredients called for on box)
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can coconut cream
- 1 (7 oz) package sweetened shredded coconut
- 1 (12 oz) container chocolate frosting
- Toasted coconut or almond slivers for garnish (optional)
Instructions
- Bake the Chocolate Cake: Prepare the chocolate cake mix according to the box instructions and bake it in a greased 9×13-inch baking dish until a toothpick inserted in the center comes out clean.
- Poke the Cake: While the cake is still warm, use the handle of a wooden spoon or a thick skewer to poke holes evenly across the surface, spacing them about one inch apart.
- Make the Coconut Soak: In a medium mixing bowl, whisk together the sweetened condensed milk and coconut cream until smooth and fully combined.
- Soak the Cake: Pour the coconut mixture evenly over the warm cake, letting it seep into all the holes. Use a spatula to guide the mixture across the top, ensuring even coverage.
- Cool the Cake: Allow the cake to cool completely at room temperature for at least 1–2 hours so the coconut soak can fully absorb and set.
- Add Coconut Topping: Sprinkle the sweetened shredded coconut evenly over the cooled cake, gently pressing it into the surface if needed.
- Frost the Cake: Microwave the chocolate frosting for 20–30 seconds until it becomes pourable. Pour it over the top of the cake and spread it evenly with a spatula.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving. Garnish with toasted coconut or almond slivers if desired. Serve cold, with optional whipped cream or ice cream on the side.
Notes
- You can reduce the sweetness by using unsweetened shredded coconut or halving the frosting layer. For a nutty variation, add chopped almonds between the coconut and frosting layers. Make this recipe up to 2 days in advance—it actually tastes better as it rests. Be sure to let the cake cool completely before adding the toppings so the texture sets properly.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 435
- Sugar: 39g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg