Mounds Cake
A moist chocolate coconut cake layered with sweet coconut filling and topped with glossy chocolate ganache—your new go-to dessert recipe for any celebration!
Ingredients
- 1 3/4 cups all-purpose flour sifted
- 3/4 cup unsweetened cocoa powder sifted
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt fine sea salt
- 2 large eggs room temperature
- 1 cup buttermilk or milk + vinegar
- 1/2 cup coconut milk full-fat
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 14 oz sweetened condensed milk
- 2 cups sweetened shredded coconut
- 8 oz semisweet chocolate chips
- 1/2 cup heavy cream
- 6 tbsp unsalted butter 4 tbsp for filling + 2 tbsp for ganache
Makes: 8inch round, 3inch height
Instructions
- Preheat to 350°F (175°C) and grease two 8-inch round cake pans. Line with parchment for easy removal.
- Whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl until well combined.
- Beat eggs, buttermilk, coconut milk, oil, and vanilla until frothy in a separate bowl.
- Fold wet ingredients into dry until just combined—avoid overmixing to keep the cake tender.
- Divide batter between pans and bake 25–30 minutes until a toothpick shows moist crumbs.
- Rest cakes in pans 10 minutes, then invert onto a rack; cool completely before filling.
- Stir condensed milk, coconut, melted butter, and vanilla; chill 10 minutes for firm spreading.
- Spread half the filling on the first layer, top with second layer, and press lightly to seal.
- Heat cream until simmering, pour over chocolate chips and butter, let sit 2 minutes, then stir smooth.
- Pour ganache over cake, spread sides, and refrigerate at least 1 hour before slicing.
- Bring to room temperature 10 minutes before serving; garnish with extra coconut if desired.
Notes
Leftovers keep in an airtight container for up to 3 days. Freeze slices for up to 1 month and thaw overnight in the fridge.
Nutrition
Calories: 450kcal
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