Introduction

Looking for a delicious recipe that’s both easy and impressive? This MOUNDS CAKE is exactly what you need! With its perfect blend of flavors and simple preparation, this dish is ideal for weeknight dinners or special occasions.

Let’s get started on creating this tasty masterpiece!

Of course! MOUNDS CAKE is a decadent dessert that captures the classic flavor of the Mounds candy bar—dark chocolate and sweet, chewy coconut—in an irresistible cake form.

It’s typically a layered creation involving a rich chocolate cake, a creamy coconut filling, and a dark chocolate glaze. Here’s a classic and foolproof recipe.

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MOUNDS CAKE

This recipe uses a boxed cake mix for ease, but the homemade coconut filling and ganache topping make it taste completely from-scratch and luxurious.

Yields: 12-15 servings
Prep time: 30 minutes
Cook time: 30 minutes (plus cooling time)

Ingredients

For the Chocolate Cake

· 1 box (15.25 oz) chocolate fudge or devil’s food cake mix
· Ingredients listed on the cake mix box (typically eggs, oil, and water)

For the Coconut Filling:

· 1 (14 oz) can sweetened condensed milk
· 1 (14 oz) bag sweetened shredded coconut
· 1 teaspoon vanilla extract

For the Chocolate Ganache Topping:

· 1 cup (6 oz) semi-sweet chocolate chips
· ½ cup heavy cream
· Optional: 1 tablespoon light corn syrup (for a super shiny glaze)

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Instructions:

Step 1: Bake the Cake

1. Preheat Oven & Prepare Pans: Preheat your oven to the temperature specified on the cake mix box (usually 350°F / 175°C). Grease and flour two 9-inch round cake pans.
2. Make the Batter: Prepare the chocolate cake batter according to the package directions.
3. Bake: Divide the batter evenly between the two prepared pans. Bake for the time recommended on the box, or until a toothpick inserted into the center comes out clean.
4. Cool: Let the cakes cool in the pans for 10-15 minutes, then turn them out onto a wire rack to cool completely.

Step 2: Make the Coconut Filling

1. Combine: In a medium bowl, stir together the entire can of sweetened condensed milk, the entire bag of shredded coconut, and the vanilla extract. Mix until it is thoroughly combined and forms a thick, cohesive mixture.

Step 3: Assemble the Layers

1. Place First Layer: Place one completely cooled chocolate cake layer on a serving plate or cake stand.
2. Add Coconut Filling: Spread the entire coconut filling mixture evenly over the top of the first cake layer, going all the way to the edges.
3. Top with Second Layer: Carefully place the second chocolate cake layer on top of the coconut filling, pressing down gently.

Step 4: Make the Chocolate Ganache

1. Heat Cream: Place the chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it is just beginning to simmer (small bubbles around the edges). Do not let it boil vigorously.
2. Make Ganache: Pour the hot cream over the chocolate chips. Let it sit for 2-3 minutes to melt the chocolate, then whisk slowly until the mixture is completely smooth and glossy. For an extra-shiny glaze, whisk in the optional corn syrup.
3. Cool Slightly: Let the ganache cool for 5-10 minutes so it thickens slightly. It should still be pourable.

Step 5: Frost and Set

1. Glaze the Cake: Slowly pour the warm chocolate ganache over the top of the cake. Use an offset spatula or the back of a spoon to gently guide it over the edges, allowing it to drip down the sides in an elegant, rustic way.
2. Let it Set: Allow the cake to sit at room temperature (or in the refrigerator) for at least one hour to allow the ganache to set completely before slicing.

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Chef’s Tips & Variations

· For a MOUNTAIN of Coconut: If you want an even more pronounced coconut layer, you can use a 1.5x batch of the filling by adding an extra ½ can of sweetened condensed milk and another 1-2 cups of coconut.
· From-Scratch Cake: Feel free to use your favorite homemade chocolate cake recipe instead of a box mix.
· 9×13 Simplicity: For an even easier version, bake the cake in a 9×13-inch pan. Once cooled, poke holes all over the top with a fork or the end of a wooden spoon. Spread the coconut filling evenly over the top, then pour the ganache over everything. This method is great for potlucks.
· Toast the Coconut: For a deeper, nuttier flavor, spread the shredded coconut on a baking sheet and toast it at 350°F (175°C) for 5-10 minutes, stirring occasionally, until golden brown. Let it cool completely before mixing it with the sweetened condensed milk.
· Storage: Store this cake covered at room temperature for a day or in the refrigerator for up to 5 days. The chilled cake has a wonderful, firm texture.

This MOUNDS CAKE is rich, satisfying, and a true showstopper for any chocolate and coconut lover. Enjoy

Conclusion

Congratulations on making this delicious MOUNDS CAKE! We hope you and your loved ones enjoyed every bite of this flavorful dish. This recipe is perfect for sharing with family and friends, and we’re confident it will become a regular favorite in your kitchen.

🍽️ Looking for more amazing recipes? Browse through our collection of delicious dishes on YumPost! From quick weeknight dinners to impressive desserts, we have something for every taste and occasion.

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