MOUNDS CAKE

Here’s a  recipe for a Mounds Cake — a delicious chocolate cake inspired by the flavors of the Mounds candy bar (chocolate and coconut). This cake has moist chocolate layers with a creamy coconut filling and a rich chocolate frosting. Let’s dive in!

Mounds Cake Recipe

Ingredients

For the Chocolate Cake:

• 1 and 3/4 cups (220g) all-purpose flour

• 3/4 cup (65g) unsweetened cocoa powder

• 2 cups (400g) granulated sugar

• 1 and 1/2 tsp baking powder

• 1 and 1/2 tsp baking soda

• 1 tsp salt

• 2 large eggs

• 1 cup (240ml) whole milk

• 1/2 cup (120ml) vegetable oil

• 2 tsp vanilla extract

• 1 cup (240ml) boiling water

For the Coconut Filling:

• 1 can (14 oz/400g) sweetened condensed milk

• 2 cups (180g) shredded sweetened coconut (flaked coconut works too)

• 1 tsp vanilla extract

For the Chocolate Frosting:

• 1 cup (230g) unsalted butter, softened

• 3 and 1/2 cups (440g) powdered sugar

• 1/2 cup (45g) unsweetened cocoa powder

• 1/2 tsp salt

• 1/4 cup (60ml) whole milk (plus more if needed)

• 2 tsp vanilla extract

Instructions

1. Make the Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed until combined.

4. Reduce mixer speed to low and carefully add the boiling water to the batter. (The batter will be thin, but that’s okay!)

5. Pour the batter evenly into the prepared pans.

6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

7. Remove from oven and cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

2. Prepare the Coconut Filling:

1. In a medium bowl, mix the sweetened condensed milk, shredded coconut, and vanilla extract until combined.

2. Set aside.

3. Make the Chocolate Frosting:

1. Beat the softened butter on medium speed until creamy, about 2 minutes.

2. Gradually add powdered sugar and cocoa powder, beating on low speed until combined.

3. Add salt, milk, and vanilla extract. Beat on high speed for 3 minutes until smooth and fluffy.

4. If the frosting is too thick, add a little more milk, one tablespoon at a time, until you reach the desired consistency.

4. Assemble the Cake:

1. Place one cake layer on your serving plate.

2. Spread the coconut filling evenly over the top of the first cake layer.

3. Place the second cake layer on top of the coconut filling.

4. Frost the top and sides of the cake with the chocolate frosting.

5. Optional: Garnish with extra shredded coconut or chocolate shavings.

Tips:

• For extra coconut flavor, you can toast the shredded coconut lightly before mixing it into the filling.

• Make sure the cake is completely cool before frosting to prevent the frosting from melting.

• This cake tastes even better if refrigerated overnight to let the flavors meld.