Two of my favorite candy bars growing up were Mounds — dark chocolate covered chewy coconut — and it’s sweeter, milk chocolate sister Bounty. Since the latter isn’t marketed in the U.S., I remember hoarding pocketfuls of the bars on summer trips to Canada and carefully rationing them when I got home. They are worth it!
This is a baked take on those treats, turned inside out: Moist, rich dark chocolate cake filled and topped with creamy coconut-vanilla frosting and sprinkled with coconut flakes.
I love this chocolate cake recipe from scratch, using Ghirardelli cocoa powder, courtesy Gourmet Magazine from 2004. My coconut-vanilla frosting recipe follows below.
Coconut Vanilla Frosting
2 sticks unsalted butter, room temp
1 can coconut milk, reduced until thickened (use 1/3 cup)
2 1/2 cups powdered sugar
2 teaspoons vanilla
pinch of salt
1 3/4 cups sweetened coconut flakes
(1) Blend butter, sugar, coconut milk, vanilla and salt with an electric mixer until smooth. Add more milk if too thick to taste.
(2) Frost bottom layer of cake, adding 1/2 cup of coconut flakes spread evenly on top. Then add top layer.
(3) Frost top layer and sides of cake. Sprinkle remaining coconut flakes on top and along sides.