Equipment Needed
- 9×13 inch baking pan
- Mixing bowls and electric mixer
- Wooden spoon handle or chopstick
- Small saucepan
- Spatula
- Can opener
Step-by-Step Instructions
I start by preheating my oven according to the cake mix directions, usually 350°F (175°C). I then generously grease my 9×13 inch pan—this cake is sticky, so I don’t skimp on the butter or baking spray. I prepare the chocolate cake batter exactly as the box instructs, using the eggs, oil, and water. I mix it with my electric hand mixer for the full two minutes they recommend; this incorporates air and gives you a lighter, more even crumb to absorb all that goodness later. I pour the batter into the prepared pan, smooth the top, and bake it until a toothpick inserted in the center comes out clean. The smell is absolutely intoxicating.
The very moment the cake comes out of the oven, I begin the transformation. While it’s still piping hot, I take the handle of a wooden spoon and poke holes all over the surface. I go right down to the bottom, spacing the holes about an inch apart. Don’t be shy here—this is how the magic gets inside! Then, I slowly and evenly pour the entire can of sweetened condensed milk right over the hot cake. I watch with immense satisfaction as the thick, creamy milk immediately vanishes into the holes, turning the cake a darker, richer brown. I use my spatula to gently spread it into any spots that need help.
Now, for the coconut layer. While the cake is still warm from the oven and the milk, I immediately sprinkle all two cups of sweetened shredded coconut evenly over the top. I gently press it down with my hands or the back of the spatula so it adheres to the sticky surface. This is the step that makes it a true “Mounds” cake. I then let the cake cool completely in the pan on a wire rack. As it cools, the sweetened condensed milk sets slightly, binding the coconut to the cake and creating an irresistible, chewy topping.(See the next page below to continue…)