Wednesday, August 21, 2013
Pinterest. Some have chocolate cake instead and different fillings but all have the coconut whipped cream frosting which could be eaten all by itself. My family loved this cake and I will definitely be making this again soon - just not for my dad or sister since they both are coconut haters.
1 box vanilla cake mix
plus ingredients listed on the box
1/2 tsp coconut extract
Mounds Bar Filling
30 mini mounds bars chopped
6 tbsp heavy cream
10 large marshmallows
2 cups whipping cream
1/2 cup sifted powder sugar
1 tsp vanilla extract
1 tsp coconut extract
4 cups sweetened coconut
Preheat oven to 350. Spray PAM on three 9" cake pans and set aside.
Make vanilla cake according to directions on back of box. Pour into the three prepared pans.
Bake for 20-22 minutes or until toothpick inserted into the center of each cake comes out clean.
While the cake is cooking make the filling. Over a double boiler (or a bowl over a pot filled with water as I did) melt the mounds bars. Add the cream and marshmallows and stir well until all ingredients are melted. The mixture will come out shiny and thick.
After the cake has cooled divide the filling in half and spread over the top of the bottom two cake layers.
Put the third layer on top.
To make the frosting combine the whipping cream, powdered sugar, and vanilla and coconut extracts and beat on medium/high speed until you have a soft creamy frosting. You can add more powdered sugar or whipping cream depending on the consistency you are looking for. Fold coconut into frosting.
Spread coconut frosting on top and sides of cake. Top with extra Mounds bars if desired.
Store in refrigerator.
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