Mounds Bar Cake Recipe

This Mounds Bar Cake recipe is what you need to make if you like chocolate and coconut. A luscious chocolate cake with layers of coconut filling (it was inspired by a Mounds bar), this:Callbacks Perfect for birthdays, celebrations or just a sweet something after dinner to indulge in! It is both delicious, beautiful and easy to make. 

Here I will walk you through a list of ingredients, equipment and the steps to make this lovely treat. The page also includes storage tips, nutrition facts and a FAQ section. This is Mounds Bar Cake, let me introduce you!

Ingredients

For a Mounds Bar Cake, you have to gathering these:

For the Cake:

• 1 ¾ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup of 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
• For the Coconut Filling:
• 2 cup coconut (sweetened & shredded)
• 1 cup sweetened condensed milk
• 1 teaspoon vanilla extract

For the Chocolate Frosting:

• 1 cup of unsalted butter, at room temperature
• 3 ½ cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• ½ cup heavy cream
• 2 teaspoons vanilla extract

Topping

This would be great with some chocolate ganache and more coconut on top to bring the Mounds Bar Cake up a notch. You can also throw in some chopped mounds bars for a little bit of crunch and taste. This confines your cake well and even in looks far more appealing.

Equipment

And finally, collect the following things before you start:

• 9″ x 13″cake pans
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Measuring cups and spoons
• Cooling rack
• (If Making Ganache) a small saucepan
• Parchment paper (optional)

Making Process

So let us begin with the recipe of Mounds Bar Cake. For the uninitiated, here’s how to make it at home.

Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease the cake pans and line them with parchment paper for easy release.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder,baking powder, baking soda and salt until well combined. Whisk until thoroughly combined.

Combine Wet Ingredients: Crack the eggs into a large bowl, add milk, vegetable oil and vanilla extract to it. Combine and beat with an electric mixer on medium speed for about 2 minutes. Slowly pour in the boiling water and stir until smooth. The batter will be thin.

Bake the Cakes: Divide the batter between the pans (just under 3 cups per cake pan). Place in preheated oven and bake 35-40 minutes or until toothpick inserted into center comes out clean. When the cakes are baked, take them out of oven and let sit in pans for 10 minutes. Remove from oven and transfer to a cooling rack; cool completely.

To Prepare the Coconut Filling: In a bowl, combine shredded coconut with sweetened condensed milk and vanilla extract while cakes cool. Stir until well combined.

Ice The Cake: After the cake has cooled completely, set one layer on a serving plate. Evenly pour the coconut mixture on top of that. Add the second layer over top of filling.

For the Chocolate Frosting: In another bowl, cream 2 sticks of butter. Add the powdered sugar and cocoa powder gradually, mixing well. Add the heavy cream and vanilla extract. Whip together until frosting is light and fluffy.

Apply the frosting: spread the chocolate cake icing evenly over the top and sides of the cake with a spatula. Do not forget to close the coconut filling from sides making it look neat.

Toppings: (Optional, but branches) For the topping of the bars – drizzle chocolate ganache over top and sprinkle more shredded coconut or chopped mounds candy.

Storage Tips

Storing Mounds Bar Cake: Cover your cake with plastic wrap or store it in an airtight container. Room temperature storage: up to 3 days Store it in the refrigerator for a week if you plan to eat this chocolate cake over several days, or freeze up four months. Cake can be frozen for up to 3 months. Do wrap it well in plastic wrap and foil to prevent freezer burn.

Nutrition

This Mounds Bar Cake is very rich, so moderation and small pieces at a time are highly necessary. Calories (per slice): On average, a piece runs: about 480

• Calories: 350
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 50mg
• Sodium: 200mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 4g

FAQ

Q: Can I use a different type of milk?
A: Yes, you can use almond milk, coconut milk, or any other milk substitute.

A: Is this a make-ahead cake?

A: Absolutely! Either way, after baking the cake layers allow them to cool then refrigerate in an airtight container or ziplock bag until ready to assemble and frost.

Q: How can I make this cake gluten-free?
A: Substitute all-purpose flour with a gluten-free flour blend to make the cake gluten-free.

Q: Can I use unsweetened coconut?
A: Yes, but the cake may be less sweet. You may want to adjust the sugar accordingly.

Final Thoughts

This Mounds Bar Cake combines chocolate and coconut into one luscious dessert. No matter the occasion or non-occasion, this cake is bound to be a hit. Easy to make right at home, this yummy dessert is made from few ingredients and a simple process. Savor every bite of your Mounds Bar Cake, and treat it to friends or family for an unforgettable experience. Happy baking!