This moist and flavorful cake captures the essence of the beloved Mounds candy bar with layers of coconut and chocolate.
Ingredients:
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened shredded coconut
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup coconut milk (optional, for extra richness)
- For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions:
- Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Stir in the shredded coconut.
- In a separate bowl, whisk together milk, oil, vanilla extract, and coconut milk (if using).
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- Make the Chocolate Frosting:
- In a large bowl, cream together the softened butter until light and fluffy.
- Gradually add the powdered sugar, beating on low speed until combined, then increase speed to medium-high and beat for 2-3 minutes until light and airy.
- Sift in the cocoa powder and beat until well incorporated.
- Beat in the milk and vanilla extract until smooth and creamy.
- Assemble the Cake:
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread a generous layer of chocolate frosting over the top.
- Place the second cake layer on top and frost the remaining sides and top of the cake.
- Decorate:
- Garnish with additional shredded coconut, chocolate shavings, or a drizzle of melted chocolate.