Chocolate Coconut Mounds Cake
Dive into decadence with this irresistible Chocolate Coconut Mounds Cake, a luscious dessert inspired by the classic Mounds candy bar. This recipe combines moist, rich chocolate cake layers with a creamy, sweetened shredded coconut filling that's as indulgent as it is nostalgic. To top it all off, a silky ganache made from semi-sweet chocolate chips and heavy cream cascades over the cake, creating a show-stopping finish. Perfect for celebrations or simply treating yourself, this easy-to-follow recipe delivers all the flavors of chocolate and coconut bliss in every bite. Whether you're a fan of layered cakes, coconut desserts, or showstopping chocolate creations, this cake is sure to wow your taste buds and guests alike.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 14 ounces sweetened shredded coconut
- 1 can (14 ounces) sweetened condensed milk
- 1 cup heavy cream
- 1.5 cups semi-sweet chocolate chips
- 2 tablespoons butter
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round baking pans.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
Slowly pour in the boiling water, stirring until the batter is smooth (it will be thin).
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
While the cakes cool, prepare the coconut filling by mixing shredded coconut and sweetened condensed milk in a bowl until fully combined.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips and butter.
Let the mixture sit for 2 minutes, then whisk until smooth to create the ganache.
Place one cake layer on a serving plate and evenly spread the coconut filling on top.
Place the second cake layer on top of the filling and gently press down.
Pour the ganache over the cake, allowing it to drip down the sides. Use a spatula to smooth it out, if needed.
Allow the ganache to set for 15-20 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
9363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 468.4 g | 601% | |
| Saturated Fat | 261.6 g | 1308% | |
| Polyunsaturated Fat | 69.7 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 6976 mg | 303% | |
| Total Carbohydrate | 1323.5 g | 481% | |
| Dietary Fiber | 116.2 g | 415% | |
| Total Sugars | 911.3 g | ||
| Protein | 143.7 g | 287% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 1775 mg | 137% | |
| Iron | 52.7 mg | 293% | |
| Potassium | 5503 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
