Coconut chocolate cake
Indulge in a decadent delight with this irresistible Mounds Cake recipe. Inspired by the beloved flavors of the classic Mounds candy bar, this dessert combines moist chocolate cake with a luscious coconut topping, all finished off with a rich milk chocolate frosting. Perfect for satisfying your sweet tooth or impressing guests at any occasion, this Mounds Cake is sure to become a new favorite in your baking repertoire.
Reason to Try the Recipe
If you’re a fan of the iconic Mounds candy bar, you’ll love this homemade version in cake form. With its rich chocolatey base, creamy coconut filling, and decadent milk chocolate topping, this cake offers a tantalizing combination of flavors and textures that will leave you craving for more. Whether you’re celebrating a special occasion or simply treating yourself to a delicious dessert, this Mounds Cake is guaranteed to satisfy your sweet cravings.
Summary of Ingredients
- Cake: Butter, white sugar, eggs, vanilla extract, all-purpose flour, unsweetened cocoa powder, salt, baking powder.
- Topping: Flaked coconut, sweetened condensed milk, confectioners’ sugar, prepared milk chocolate frosting.
Serving Suggestions
Serve slices of Mounds Cake on their own for a delightful dessert, or pair them with a scoop of vanilla ice cream for an extra indulgent treat. For a special occasion, garnish each slice with a sprinkle of shredded coconut or chocolate shavings for an elegant presentation.
Storage Info
Store leftover Mounds Cake in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can also freeze individual slices wrapped tightly in plastic wrap and aluminum foil. Thaw frozen slices in the refrigerator overnight before serving.
Techniques or Tips
- Ensure the cake is completely cooled before spreading the coconut topping to prevent it from melting.
- To achieve a smooth and even layer of frosting, heat the prepared milk chocolate frosting in the microwave until it reaches a pourable consistency before spreading it over the cake.
- For added flavor, consider toasting the flaked coconut before mixing it with the sweetened condensed milk and confectioners’ sugar for the topping.
Variation
For a twist on the classic recipe, try substituting dark chocolate frosting for the milk chocolate frosting to enhance the richness of the cake. You can also add chopped almonds or pecans to the coconut topping for a nutty crunch.
FAQs about the Recipe
Q: Can I use shredded coconut instead of flaked coconut for the topping? A: Yes, shredded coconut can be used as a substitute for flaked coconut in this recipe. However, the texture of the topping may vary slightly.
Q: Can I make this cake ahead of time? A: Yes, you can bake the cake layers in advance and store them in the refrigerator or freezer until ready to assemble and decorate. Just be sure to wrap them tightly to prevent drying out.
Q: Can I use homemade frosting instead of prepared frosting? A: Absolutely! Feel free to use homemade chocolate frosting if you prefer. Just make sure it’s smooth and spreadable before topping the cake.
Coconut Chocolate Cake
Equipment
- Saucepan
Ingredients
- - 1 cup of butter
- - 2 cups of granulated sugar
- - 4 eggs well-beaten
- - 2 tsp of vanilla extract
- - 1 cup of all-purpose flour
- - 2/3 cup of unsweetened cocoa powder
- - 1/2 tsp of salt
- - 1/2 tsp of baking powder
- - 5 1/2 cups of flaked coconut
- - 1 can 14 oz of sweetened condensed milk
- - 1 1/2 cups of confectioners' sugar
- - 1 package 16 oz of prepared milk chocolate frosting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan.
- In a large saucepan, melt the butter. Remove from heat and stir in sugar, beaten eggs, and vanilla until well combined.
- In a large mixing bowl, combine flour, cocoa powder, salt, and baking powder. Add the butter mixture and stir until smooth. Pour batter into prepared pan.
- Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Cool completely.
- In a stand mixer bowl, beat coconut, sweetened condensed milk, and confectioners' sugar until thick. Spread over cooled cake.
- Heat the chocolate frosting in the microwave until pourable, about 75 seconds. Pour over the cake, spreading it evenly. Refrigerate until frosting is set, at least 15 minutes.
Notes
- Adjust sweetness by altering the amount of confectioners' sugar according to taste preference.
- Customize by adding nuts or drizzling caramel sauce over the frosting for extra flavor.
