Mounds-Style Coconut Layer Cake

Prepare the chocolate cake according to package directions for two 23cm round pans, but substitute strong cooled coffee for all the water called for in the recipe. (The coffee deepens the chocolate flavor without making it taste like coffee — a technique I learned in Paris that works beautifully.)

Bake according to package directions and cool the layers completely on wire racks.

For the filling, combine butter and evaporated milk in a heavy-bottomed saucepan over medium heat.

Bring the mixture to a gentle boil, then add the marshmallows, stirring constantly until completely melted and smooth.

Remove from heat and fold in the coconut flakes until evenly distributed.

Allow the coconut filling to cool completely to room temperature — this is crucial for proper assembly. (The filling should be spreadable but not warm, or it will melt the frosting.)

Place the first cake layer on your serving plate and spread the entire coconut filling evenly across the surface.

Top with the second cake layer and frost the top and sides with the chocolate fudge frosting.

Refrigerate for at least 2 hours before serving to allow the layers to set properly.