Experience the nostalgic joy of Peter Paul Mounds Cake, a heavenly fusion of coconut and chocolate, offering layers of moist cake, luxurious coconut filling, and a glossy chocolate ganache. Indulge in pure dessert delight with each delectable bite.
Course Dessert
Cuisine American
Prep Time 30 minutesminutes
Cook Time 35 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 10
Calories 450kcal
Equipment
Mixing bowls
Electric mixer
9-inch round cake pans (2)
Wire rack
Offset spatula
Ingredients
For the Cake
2 cups all-purpose flour
1 and 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Coconut Filling
2 cups sweetened shredded coconut
1/2 cup sweetened condensed milk
For the Chocolate Ganache
1 cup heavy cream
8 ounces semisweet chocolate, chopped
Instructions
For the Cake
Preheat the oven to 350°F (175°C). Grease and flour the cake pans.
In a mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
Stir in the boiling water. The batter will be thin; this is normal.
Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until an inserted toothpick comes out clean from the center.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack for complete cooling.
Coconut Filling
In a bowl, combine shredded coconut and sweetened condensed milk. Mix well.
Chocolate Ganache
Heat the heavy cream in a saucepan until it just begins to boil.
Pour the hot cream over the chopped chocolate. Allow it to rest for a minute, then stir until it achieves a smooth consistency.
Assembling the Cake
Place one cake layer on a serving plate. Spread the coconut filling evenly over it.
Top with the second cake layer.
Gently pour the chocolate ganache over the cake's top, letting it cascade down the sides gracefully.
Use an offset spatula to smooth the ganache and create a glossy finish.