For Easter dinner I had the inspiration (and craving) to make a Mounds Cake. Chocolate cake with heaps of coconut icing. I found a recipe for the icing on Sally’s Baking Addiction. I chose it as it seemed to make a large quantity and I hate skimpy icing on cakes or cupcakes.
The cake (and the coconut icing) were given rave reviews from the dinner guests and truly gave the impression of a mounds bar in cake form.
As a bonus for those lactose intolerant, you can buy lactose-free butter and cream cheese nowadays!
Mounds Cake with Coconut Icing
- 1 cup unsalted butter softened to room temperature
- 1 8-ounce block full-fat cream cheese softened to room temperature
- 5 cups confectioners’ / icing sugar
- 2 tablespoons canned coconut milk
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 1/8 teaspoon salt
- 2 cups sweetened shredded coconut for decorating
- In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes.
- Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low.
- Increase to high speed and beat for 3 minutes.
- Add more confectioners’ sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
- Apply the coconut by scooping some in your hand and pressing gently into the icing.