Indulge in this incredibly moist coconut mound cake layered with fluffy marshmallow coconut topping and rich chocolate fudge. An easy vintage dessert recipe you’ll love!
Can I use regular shredded coconut instead of flaked?
- Yes, you can use regular shredded coconut. You may need to adjust the amount slightly, as shreds are more dense than flakes.
What if I don’t have mini marshmallows?
- You can substitute 12 large marshmallows in place of the 120 mini size.
Can I use milk chocolate instead of cocoa powder?
- Yes, you can substitute milk chocolate for the cocoa. Use 1 cup of chocolate chips melted with the margarine instead of the cocoa powder.
What kind of cake works best as the base layer?
- An easy vanilla or chocolate cake works well. Stay away from more delicate cakes like angel food.
How long does the cake last in the fridge?
- Properly stored, it will last 3-4 days refrigerated. The cake also freezes well for longer storage.
Ingredients: For the cake layer:
- 1 box chocolate cake mix (or make homemade chocolate cake)
For the coconut topping:
- 1 cup milk
- 1 cup white sugar
- 12 oz (340g) bag flaked coconut
- 120 mini marshmallows (or 12 large marshmallows)
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
For the chocolate fudge topping:
- 1/2 cup (1 stick) margarine
- 2 cups white sugar
- 2 tbsp cocoa powder
- 1 can (12 oz) evaporated milk
- 1 tsp vanilla extract
Instructions:
- Make cake layer: Prepare cake batter according to package instructions. Pour into a greased 9×13 inch baking pan. Bake at 350°F (177°C) for 30-40 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely.
- Make coconut topping: In a saucepan, combine 1 cup milk and 1 cup sugar. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low and add coconut and marshmallows. Cook for 5 minutes, stirring frequently, until marshmallows are melted. Remove from heat and stir in vanilla and pecans. Set aside.
- Make chocolate fudge topping: In another saucepan, melt the margarine over medium heat. Whisk together the sugar and cocoa powder. Add to melted margarine along with evaporated milk. Cook over medium heat for 5 minutes, whisking constantly, until thickened. Remove from heat and stir in vanilla.
- Assemble cake: Use a fork to poke holes all over the top of the cooled cake layer. Spoon and spread half of the coconut topping over the top. Allow some of the topping to drizzle down the holes. Spoon and spread half of the chocolate fudge topping over the coconut layer. Repeat layers with remaining coconut and chocolate toppings.
- Chill cake for at least 2 hours before serving. Store leftovers covered in the refrigerator.
Tips:
- Be sure to allow the cake layer to cool completely before assembling. This prevents the toppings from melting into the cake.
- If your fudge topping isn’t thickening enough, keep cooking and stirring over low heat for a few more minutes.
- For best results, use full fat coconut milk and evaporated milk. Low fat versions may prevent the fudge from setting up properly.
- Garnish the finished cake with toasted coconut flakes or chocolate shavings before serving.
- Store any leftovers well wrapped or in an airtight container in the fridge. Let slices come to room temperature before enjoying.
- Consider poking extra holes in the cake before adding toppings if you want more of the fudge and coconut swirled inside.
Enjoy this old-fashioned coconut mound cake inspired by the classic Peter Paul dessert! The luscious coconut and chocolate toppings make this cake absolutely irresistible.
