Coconut Mound Cake with Marshmallow Coconut Topping & Chocolate Fudge 

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Coconut Mound Cake

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!

Ingredients:

For the Cake Layer:

• 1 box chocolate cake mix (or 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:

1. Make the 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, or until a toothpick inserted in the center comes out clean. Allow to cool completely.

1. Make the 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.

1. Make the Chocolate Fudge Topping:

• In another saucepan, melt the margarine over medium heat. Whisk together 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.

1. Assemble the 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 cake. 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.

1. Chill and Serve:

• Chill the cake for at least 2 hours before serving. Store leftovers covered in the refrigerator.

Substitutions and Tips:

• Shredded Coconut: You can use regular shredded coconut instead of flaked. Adjust the amount slightly as shredded coconut is denser.
• Marshmallows: If you don’t have mini marshmallows, substitute 12 large marshmallows.
• Chocolate: Replace cocoa powder with 1 cup melted milk chocolate chips and margarine.
• Cake Base: An easy vanilla or chocolate cake works best. Avoid delicate cakes like angel food.
• Storage: The cake lasts 3-4 days in the refrigerator and freezes well for longer storage.