Hicham If you love the combination of chocolate and coconut, this Mounds Cake is a dream come true. Inspired by the classic Mounds candy bar, this cake is rich, decadent, and packed with coconut goodness. It’s perfect for any occasion, from family gatherings to special celebrations. Follow this simple recipe to create a dessert that’s sure to impress.
Ingredients:
- 1 box white or yellow cake mix
- ½ cup cocoa powder
- ½ cup sugar
- 2 cups chocolate chips
- 1 cup chocolate syrup
- 8 oz. tub Cool Whip
- 2 cups shredded coconut
Instructions:
- Prepare the Cake Mix:
- Preheat your oven to the temperature specified on the cake mix box.
- Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans.
- In a large mixing bowl, prepare the cake mix according to the instructions on the box. This typically involves adding eggs, water, and oil. However, add the ½ cup cocoa powder and ½ cup sugar to the mix before combining.
- Bake the Cake:
- Pour the batter into the prepared pan(s).
- Bake according to the cake mix instructions, usually 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan(s) on a wire rack.
- Prepare the Chocolate Layer:
- Once the cake has cooled, melt the 2 cups of chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring between each until fully melted.
- Spread the melted chocolate chips evenly over the cooled cake.
- Drizzle the chocolate syrup over the melted chocolate layer.
- Add the Coconut Layer:
- Spread the Cool Whip evenly over the chocolate layer.
- Sprinkle the shredded coconut generously over the top of the Cool Whip layer.
- Chill and Serve:
- Place the cake in the refrigerator for at least 1 hour to allow the layers to set.
- Once chilled, slice and serve your delicious Mounds Cake.
Cook’s Notes:
- Cake Mix: A white or yellow cake mix works well for this recipe. You can choose whichever you prefer or have on hand.
- Cool Whip: Ensure the Cool Whip is thawed before using it for easier spreading.
- Coconut: Use sweetened shredded coconut for a more authentic Mounds bar flavor.
Variations:
- Double Chocolate Mounds Cake:
- Use a chocolate cake mix instead of white or yellow for an extra chocolatey version.
- Almond Joy Cake:
- Add 1 cup of sliced almonds on top of the coconut layer for a twist inspired by Almond Joy candy bars.
- Coconut Cream Filling:
- Add a layer of coconut cream between the cake and chocolate layers for an extra coconut punch.
- Low-Carb Version:
- Use a sugar-free cake mix, sugar-free chocolate chips, and sugar-free Cool Whip for a lower-carb alternative.
Frequently Asked Questions (FAQs):
- Can I make this cake ahead of time?
- Yes, this cake can be made a day ahead. Keep it covered in the refrigerator until ready to serve.
- How do I store leftovers?
- Store leftover Mounds Cake covered in the refrigerator for up to 5 days.
- Can I freeze this cake?
- Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- What can I use instead of Cool Whip?
- If you prefer, you can use homemade whipped cream. Beat 2 cups of heavy whipping cream with ¼ cup of powdered sugar until stiff peaks form, then use as directed.
- Can I add other toppings?
- Feel free to get creative with toppings. Additional chocolate chips, drizzle of caramel sauce, or toasted coconut can add a unique touch.
This Mounds Cake is a delightful treat for anyone who loves the combination of chocolate and coconut. It’s easy to make, with layers of rich chocolate, creamy Cool Whip, and sweet shredded coconut. Whether you’re making it for a special occasion or just to satisfy your sweet tooth, this cake is sure to be a hit. Enjoy the decadent flavors and share this delicious dessert with your friends and family!
