This decadent cake is a tribute to the classic Mounds candy bar, with layers of chocolate cake, creamy coconut filling, and rich chocolate frosting.
Ingredients:
- For the Cake:
- 1 box devil’s food cake mix
- Ingredients for cake mix as directed on package
- For the Filling:
- 1 cup sugar
- 2 cups shredded coconut
- 1 (14 oz) can sweetened condensed milk
- For the Frosting:
- 1 cup butter, softened
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare cake batter according to package directions.
- Divide batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Make the Filling:
- In a medium saucepan, combine sugar, coconut, and sweetened condensed milk.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
- Remove from heat and let cool slightly.
- Assemble the Cake:
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread the cooled coconut filling evenly over the first layer.
- Top with the second cake layer.
- Make the Frosting:
- In a large bowl, cream together butter and powdered sugar until light and fluffy.
- Sift in cocoa powder and mix until combined.
- Gradually add milk and vanilla extract, beating until smooth and creamy.
- Frost the Cake:
- Frost the top and sides of the cake with the chocolate frosting.
- Decorate with additional shredded coconut, if desired.
- Chill and Serve:
- Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld.
- Cut into slices and enjoy!