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Mounds Cake

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A delightful twist on the classic chocolate and coconut combination, this Mounds Cake is a cherished family tradition that brings nostalgia and indulgence to any occasion.

Ingredients

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  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup shredded coconut
  • 1 ½ cups heavy cream
  • 8 ounces semi-sweet chocolate, chopped
  • ½ cup powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla extract to the dry mixture; mix until smooth and creamy.
  4. Carefully stir in boiling water (the batter will be thin).
  5. Pour the batter evenly into the prepared pans.
  6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool for 10 minutes in the pans, then remove to wire racks to cool completely.
  8. For the filling, whip heavy cream with powdered sugar until stiff peaks form.
  9. Cut each cake in half horizontally to create layers.
  10. Spread a layer of coconut filling generously between the layers.
  11. Top with the remaining layers and frost with chocolate ganache made from heated cream mixed with chopped chocolate.
  12. Garnish with additional shredded coconut if desired.

Notes

Store leftover cake in an airtight container in the fridge for up to 4 days. The cake can also be frozen for up to 3 months.

Nutrition

Find it online: https://cookingwithmayaa.com/mounds-cake/

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