Quick and Creamy Mounds Cake
A delightful dessert inspired by the Mounds candy bar, featuring rich chocolate and creamy coconut flavors.
Equipment
- Mixing Bowl
- Baking Pan
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 1.75 cups All-Purpose Flour Provides structure and texture.
- 1 cup Granulated Sugar Adds sweetness and moisture.
- 2 teaspoons Baking Powder Essential for leavening.
- 0.5 teaspoon Salt Balances sweetness.
- 0.5 cups Unsweetened Cocoa Powder Provides rich chocolate flavor.
Wet Ingredients
- 0.5 cups Milk Adds moisture.
- 0.5 cups Vegetable Oil Keeps the cake soft and fluffy.
- 2 large Eggs Provides structure and stability.
Topping
- 1 cup Shredded Coconut Adds flavor and texture.
- 1 cup Chocolate Frosting Covers the cake and ties flavors together.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking pan with vegetable oil or butter.
- In a large mixing bowl, combine flour, sugar, baking powder, salt, and cocoa powder. Whisk until well-blended.
- In another bowl, mix milk, vegetable oil, and eggs. Beat until smooth.
- Pour the wet ingredients into the dry ingredients and fold until just combined.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- While the cake bakes, mix shredded coconut with chocolate frosting in a medium bowl.
- Once baked, cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Spread the coconut frosting mixture evenly over the cooled cake.
- Let the frosted cake sit for at least 30 minutes before slicing and serving.
Notes
Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.