MOUNDS CAKE

 

Ingredients:

For the Base Layer:

1 cup (2 sticks) unsalted butter, melted

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

For the Coconut Layer:

 

2 cups shredded sweetened coconut

1 can (14 oz) sweetened condensed milk

1 teaspoon vanilla extract

For the Chocolate Topping:

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

Instructions:

Prepare the Base Layer:

Preheat your oven to 350°F (175°C).

Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides for easy

removal.

In a large bowl, whisk together the melted butter and granulated sugar until well combined.

Add the eggs, one at a time, beating well after each addition.

Stir in the vanilla extract.

Sift in the flour, cocoa powder, and salt. Mix until just combined.

Spread the batter evenly in the prepared baking dish.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist

crumbs.

Let the base cool completely.

Prepare the Coconut Layer:

In a medium bowl, mix together the shredded coconut, sweetened condensed milk, and vanilla extract

until well combined.

Spread the coconut mixture evenly over the cooled chocolate base.

Prepare the Chocolate Topping:

In a microwave-safe bowl, combine the chocolate chips and heavy cream.

Microwave in 30-second intervals, stirring after each, until the chocolate is melted and smooth.

Pour the chocolate mixture over the coconut layer and spread it evenly.

Chill and Serve:

Refrigerate the bars for at least 2 hours, or until the chocolate topping is set.

Use the parchment paper overhang to lift the bars out of the baking dish.

Cut into squares and serve.