For an extra layer of flavor, toast the coconut flakes lightly before mixing them into the filling. If you don't have milk chocolate frosting, dark chocolate or semi-sweet frosting will also work beautifully. To prevent the cake from sticking, line the bottom of the baking pan with parchment paper before greasing and flouring. The cake can be stored in the refrigerator for up to 3 days.
Mounds Bar Cake
-
PREP TIME25 mins
-
COOK TIME25 mins
-
TOTAL TIME1 hrs 5 mins
-
SERVING15 People
-
VIEWS63
Indulge in the decadent allure of this Mounds Bar Cake, a symphony of rich chocolate and sweet coconut, reminiscent of your favorite candy bar but in cake form. It's surprisingly simple to make and guaranteed to impress.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate89 g
-
Cholesterol91 mg
-
Fiber7 g
-
Protein8 g
-
Saturated Fat31 g
-
Sodium303 mg
-
Sugar73 g
-
Fat44 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. (5 minutes)
02 Step
Recipe View In a large saucepan, melt the butter over medium heat. Remove from heat and stir in the granulated sugar, beaten eggs, and vanilla extract until well combined. (5 minutes)
03 Step
Recipe View In a separate large mixing bowl, whisk together the flour, cocoa powder, salt, and baking powder. Add the butter mixture to the flour mixture and stir until a smooth batter forms. (5 minutes)
04 Step
Recipe View Pour the batter into the prepared pan and bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 25 to 30 minutes. (30 minutes)
05 Step
Recipe View Let the cake cool completely in the pan. (60 minutes)
06 Step
Recipe View In the bowl of a stand mixer (or using a hand mixer), beat together the shredded coconut, sweetened condensed milk, and confectioners' sugar until very thick and well combined. (5 minutes)
07 Step
Recipe View Spread the coconut mixture evenly over the cooled cake. (5 minutes)
08 Step
Recipe View Microwave the milk chocolate frosting in a microwave-safe bowl until it reaches a pourable consistency, about 60-75 seconds. Stir until smooth. (2 minutes)
09 Step
Recipe View Pour the melted frosting over the coconut layer and spread evenly. (3 minutes)
10 Step
Recipe View Refrigerate the cake until the frosting is set, at least 15 minutes, or longer for best results. (15 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Mario Kuhn
May 16, 2025This cake was a huge hit at our family gathering! Everyone loved the combination of chocolate and coconut.
Davion Schumm
Jan 31, 2025Next time, I'm going to try adding some chopped almonds to the coconut layer for extra crunch.
Chadd Macejkovic
Dec 30, 2024I was a little skeptical about the sweetened condensed milk, but it made the coconut layer so creamy and delicious!
Olen Friesen
Nov 12, 2024Easy to follow recipe, and the cake turned out perfectly! Will definitely be making this again.