Description
A rich, layered dessert inspired by the classic Mounds candy bar, featuring moist chocolate cake, a gooey coconut filling, and a smooth chocolate ganache topping.
Ingredients
Scale
- 1 box Chocolate Cake Mix (15.25 oz), plus ingredients on package
- 1 1/2 cups Shredded Sweetened Coconut
- 1 cup Granulated Sugar
- 1 cup Evaporated Milk
- 1 1/2 cups Semi-Sweet Chocolate Chips
- 1/2 cup Unsalted Butter
- 1 teaspoon Vanilla Extract
Instructions
- Preheat Your Equipment: Preheat oven to 350°F and grease a 9×13-inch baking pan. Line with parchment paper if desired.
- Combine Ingredients: Prepare cake mix according to package instructions. Pour half of the batter into the prepared pan and spread evenly.
- Prepare Your Cooking Vessel: In a saucepan, heat shredded coconut, granulated sugar, and evaporated milk over medium heat until combined and warmed through.
- Assemble the Dish: Spread coconut mixture over the first cake layer, then top with remaining cake batter and smooth it out.
- Cook to Perfection: Bake for 35–40 minutes or until a toothpick comes out mostly clean. Let cool completely.
- Finishing Touches: In a saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Remove from heat and stir in vanilla. Pour over cooled cake.
- Serve and Enjoy: Chill slightly to set the ganache, top with additional coconut if desired, slice, and serve.
Notes
- Let the cake cool completely before adding ganache.
- Use parchment for easier slicing and neater layers.
- Toast extra coconut for a beautiful topping.
- Store leftovers in the fridge for up to 5 days.