Pin it
Get ready for chocolate-coconut paradise with this indulgent Candy Bar Cake that mirrors the famous Mounds flavor. Each mouthful delivers pure bliss - velvety chocolate cake, luscious coconut filling, and smooth ganache topping that'll make your taste buds dance with joy.
This cake has become my family's celebration staple. There's something magical about how that coconut layer creates the authentic candy bar feel between cake slices. It never fails to wow everyone, and now it's always requested at our get-togethers.
Must-Have Ingredients Breakdown
- Rich devil's food cake mix: Gives you that deep chocolate punch.
- Sweetened shredded coconut: Delivers the genuine Mounds texture.
- Good quality sweetened condensed milk: Creates that dreamy filling texture.
- Real vanilla extract: Boosts all the flavors.
- Semi-sweet chocolate: Makes the perfect not-too-sweet topping.
Crafting Your Delicious Creation
- Mixing Magic:
- Stir cake batter thoroughly until smooth with no dry spots anywhere.
- Getting Pans Ready:
- Take time lining your baking pans for stress-free cake removal.
- Checking Doneness:
- Look for that slight bounce-back when you press the cake gently.
- Taking Time:
- Let your cake cool completely before you add any filling.
- Coconut Mixture:
- Blend filling components until they're perfectly mixed together.
- Building It Up:
- Spread coconut filling across the whole cake surface.
- Making Ganache:
- Warm cream slowly so your chocolate won't clump up.
- Finishing Touches:
- Drizzle ganache carefully for that wow-factor look.
Pin it
That coconut filling really steals the show in this cake. Whenever I'm making it, my children hang around the kitchen hoping to grab a spoonful of that magical coconut mix. The sweetened condensed milk and coconut create such an amazing flavor combo that's just like biting into the real candy bar.
Stunning Serving Ideas
Show off this beauty on a dark chocolate plate for extra drama. Sprinkle some toasted coconut on top for a gorgeous texture contrast. When you're celebrating something special, add some chocolate curls and dust the edges lightly with cocoa for a fancy touch.
Fun Twists To Try
Make this treat your own by mixing in chopped almonds between layers for an Almond Joy twist. Try swirling some caramel into the coconut filling for extra sweetness. You can even create cool patterns in your ganache by pulling a toothpick through white and dark chocolate.
Keeping It Fresh
Your cake will stay amazing in a sealed container in the fridge for about four days. You can wrap single slices and freeze them for up to a month if needed. Always let it warm up before eating to get the full flavor experience.
Getting The Right Temp
Take your cake out of the fridge about 15-20 minutes before you plan to serve it. This short wait lets the ganache soften just enough and brings out all those amazing chocolate-coconut flavors that make this dessert so special.
Making this Candy Bar Cake has turned into one of my favorite kitchen projects. It's amazing how it turns a simple box mix into something that tastes totally gourmet. I love watching people's eyes light up when they taste that perfect blend of chocolate and coconut. All the careful steps are worth it when you see their reactions. It just goes to show that reinventing classic flavors can create the most unforgettable desserts.
Pin it
Frequently Asked Questions
- → Is it okay to prepare ahead?
- Absolutely! You can make it up to two days before. Cover and refrigerate, then bring to room temp for 30 minutes before serving.
- → How do I store it?
- Pop leftovers in the fridge, covered, for up to 5 days. Coconut filling stays best when chilled.
- → Can it be frozen?
- Sure thing! It'll keep in the freezer for three months. Just thaw in the fridge overnight.
- → My ganache turned out hard—why?
- That happens when the cream's too hot. Next time, let it cool for a bit before mixing it with the chocolate.
- → Can fresh coconut work instead?
- Stick with sweetened shredded coconut. Fresh won't have the same sweetness or texture for this recipe.