Very tasty and rich.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 15 |
| Yield: | 1 13×9-inch pan |
Ingredients
- 1 cup butter
- 2 cups white sugar
- 4 eggs, beaten
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 5 ½ cups flaked coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 ½ cups confectioners’ sugar
- 1 (16 ounce) package prepared milk chocolate frosting
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch pan.
- Melt butter in a large saucepan. Remove saucepan from heat and stir white sugar, eggs, and vanilla extract into the melted butter until thoroughly combined.
- Mix flour, cocoa powder, salt, and baking powder together in a large mixing bowl; add butter mixture to the flour mixture and stir to form a smooth batter. Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely.
- Beat coconut, sweetened condensed milk, and confectioners’ sugar together in the bowl of a stand mixer until very thick; spread over the cake in an even layer.
- Heat prepared frosting in the microwave until the frosting has a pourable consistency, about 75 seconds; pour over the cake and spread into an even layer. Refrigerate cake until the frosting is set, at least 15 minutes.
Nutrition Facts
| Calories | 750 kcal |
| Carbohydrate | 89 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 7 g |
| Protein | 8 g |
| Saturated Fat | 31 g |
| Sodium | 303 mg |
| Sugars | 73 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
These are rich and decadent; more of a brownie/bar than a cake. I made whipped chocolate ganache for the chocolate frosting. I could not put premade frosting this homemade brownie base. It is a bit sweet and I had used 1/2 unsweetened coconut and 1/2 sweetened; next time I will use all unsweetened and omit the powdered sugar.
This is awesome. I’m 63 and make and it was easy and looks great. Taste is more like a brownie and filling is wonderful. Might do this again
This was tasty however… to sweet. I cut back the coconut layer in half and only put a thin layer of chocolate on top. The cake layer was more like a brownie pretty tasty by itself. The coconut layer was also good. I can’t imagine how sweet it would be with a jar of chocolate icing on top! Be aware it takes about 3 hours to make including cooling the cake and then refrigerating at the end to firm up. I brought it to a big Easter dinner and cut it in small squares. Only half of it went. Next time I’ll make my chocolate cake and just use the coconut layer as icing.
The Best
So good I’m already going to make this my favorite cake . Just follow the recipe you can’t go wrong. I shared this with friends who also loved it. So irresistible to any mounds lover’s. I will be making this for the next Holliday or birthday or for any excuse it’s just that good.
This was a big hit! My husband loves Mounds candy bars so I thought I would try making this for his birthday! He took it to work and people were coming from all over the building to eat this wonderful rich cake…It is sweet and you only need a small piece.
So i made this, except i made my own fudge frosting. They are really rich! Also I would leave in the fridge longer than 15 minutes. The concept is great! They taste fantastic. My family really enjoyed them. They took about an hour to make. Thank you for the recipe!
My son absolutely loves this cake. Don’t make the mistake I did by adding some cream to the coconut mixture. I got worried when one reviewer called it dry. Mine slides off the cake. Still tastes great. The cake part is decadent. A real treat.
Oh yum yum and yum! So sweet and so rich but delicious. We just loved this. It is more of a brownie but it soaks up all the lovely of the cocount mixture. Worth the calories every single bite!
This was great. A big hit. It is really a brownie and not a cake though. Also, I put a layer of chocolate ganache on top instead of canned or packaged frosting. Why make a cake from scratch and not the frosting?
Oh Huey59, how could you? Right now during swimsuit season! This is very decadent. The cake is more like a brownie and the whole thing tastes very much like the candy bar. I made the recipe exactly as written, the only change I might make in the future is the make the coconut layer a little creamier instead of so dry, but it’s still delicious. Thank you for the recipe, I will add this to my permanent recipe box.