Ingredients for Mounds Chocolate Coconut Cake
- Fudge Cake Mix
- Brewed Coffee
- 1/2 cup (1 stick) unsalted butter
- 1 (12-ounce) can evaporated milk
- 1 (10-ounce) bag miniature marshmallows
- Flaked Coconut
- Enough fudge frosting to frost the entire cake
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How to Make Mounds Chocolate Coconut Cake
- Prepare and bake a chocolate cake mix according to package directions for two 9-inch round pans, substituting brewed coffee for the water.
- Cool cakes completely on wire racks.
- **Make the Coconut-Marshmallow Filling:** In a medium saucepan over medium heat, combine 1/2 cup (1 stick) unsalted butter and 1 (12-ounce) can evaporated milk.
- Bring to a gentle boil, stirring constantly.
- Reduce heat to low. Add 1 (10-ounce) bag of marshmallows and stir until completely melted and smooth.
- Stir in 2 cups sweetened shredded coconut.
- Let the coconut mixture cool completely to room temperature before assembling the cake.
- **Assemble the Cake:** Place one cake layer on a serving plate or cake stand.
- Spread the entire coconut filling evenly over the first cake layer.
- Top with the second cake layer.
- Frost the entire cake with your favorite fudge frosting. (Recipe suggestions can be found online.)
- Refrigerate for at least 2 hours to allow flavors to meld and the frosting to set.
- Optional: Serve with a sweet coconut sauce (recipe #26786) on the side for an extra touch of tropical delight!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
189g
Fat
75g
Carbs
24g
