Ingredients
For the cake:
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup buttermilk (or milk + 1 tsp vinegar)
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot coffee (or hot water)
For the coconut filling:
1½ cups shredded coconut
1 can (400 ml) sweetened condensed milk
2 tbsp butter, melted
For the chocolate frosting:
1 cup heavy cream
200 g (7 oz) dark or semisweet chocolate, chopped
2 tbsp butter
🧁 Instructions
Preheat oven to 175°C (350°F). Grease and flour a round or dome-shaped baking pan.
Make the cake batter:
In a large bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt.
Add buttermilk, oil, eggs, and vanilla. Mix until smooth.
Slowly pour in the hot coffee and stir until combined (batter will be thin).
Bake:
Pour into the prepared pan and bake for 35–40 minutes or until a toothpick comes out clean.
Let it cool completely.
Prepare coconut filling:
In a bowl, combine shredded coconut, condensed milk, and melted butter.
Mix well and chill 15 minutes so it firms up.
Assemble the mound:
Scoop out a small portion of the cake center to create a cavity.
Fill it with the coconut mixture, then shape the cake into a mound (you can crumble some extra cake on top).
Make chocolate frosting:
Heat cream in a saucepan until it simmers. Remove from heat, add chocolate and butter.
Stir until smooth and glossy.
Pour and decorate:
Pour warm frosting over the mound cake, letting it drip down the sides.
Sprinkle extra coconut or chocolate crumbs on top.
Chill for 30 minutes before serving for best texture.