Mounds Chocolate Coconut Cake
Indulge in the decadence of a Mounds Chocolate Coconut Cake, a dessert that brings the beloved candy bar to life in every luscious bite. This rich and ultra-moist chocolate cake is layered with a dreamy coconut filling made from sweetened condensed milk and shredded coconut, creating the perfect balance of flavors. To take it over the top, the cake is finished with a glossy semi-sweet chocolate ganache that elegantly drips down the sides, making it a show-stopping centerpiece for any occasion. With straightforward steps and ingredients you likely already have in your pantry, this recipe is perfect for chocolate and coconut lovers alike. Whether it's served at a party or as a treat for yourself, this Mounds-inspired cake guarantees smiles and second servings.
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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 whole milk
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 14 ounces sweetened condensed milk
- 3 cups shredded sweetened coconut
- 4 tablespoons butter
- 0.5 cup heavy cream
- 1.5 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth.
Slowly add the boiling water to the batter, mixing on low speed. The batter will be thin; this is normal.
Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the coconut filling, combine the sweetened condensed milk, shredded coconut, and 2 tablespoons of butter in a medium saucepan over medium heat. Cook, stirring constantly, until thickened, about 5-7 minutes. Remove from heat and let cool.
For the chocolate ganache, heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Allow the ganache to cool slightly to thicken.
To assemble the cake, place one cooled cake layer on a serving plate. Spread the coconut filling evenly over the top.
Place the second cake layer on top of the coconut filling. Pour the ganache over the top of the cake, letting it drip down the sides.
Refrigerate the cake for 1-2 hours to set before slicing and serving.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 498 mg | 22% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 75.4 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 143 mg | 11% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 395 mg | 8% | |
*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.
