Mounds Bar Cake - Heaven on a Plate!!!

***This, my lovely readers is one decadent cake!!! Recently, we celebrated Brad's mom's birthday. She gave me a birthday cake challenge, and I was so excited to try something new. She requested a chocolate and coconut cake....something inspired by a delicious Mounds Bar. Well, below you'll see my final creation. I used this Coconut Cream Cake as the basic cake recipe, which is simply divine. The texture is wonderfully scrumptious and it has just the right amount of coconut flavoring.

Instead of the usual coconut icing in between the layers, I did something extra special. Over a double boiler, I melted chopped Mounds Bars, added some marshmallows and heavy cream...and Voila! The chocolate filling turned out A.M.A.Z.I.N.G!!! I was so thrilled with the results.

This cake didn't last long! I love the coconut icing on this cake because it isn't very heavy. It's made with freshly whipped cream. I do have to add a disclaimer, though...if you're on a diet, stay away from this cake...Haha. It's definitely not low calorie, but it's worth every single one!!!***

Coconut Cream Cake

1 cup butter, softened
2 cups sugar
3 large eggs
3 cups all-purpose flour
2 tsp. baking powder
1 cup milk
1 tsp. vanilla extract
1/2 tsp. butter flavoring (I couldn't find this at the grocery store, so I substituted it with a little extra vanilla extract)
1/2 cup water
1 tbsp. sugar
Coconut Frosting (recipe below)
3 cups flaked coconut

Directions:
Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating after each addition.

Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in flavorings. Pour batter into three greased and floured 9-inch round cakepans.

Bake at 350 degrees for 25 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Combine water and 1 tbsp. sugar in a small saucepan; bring to a boil. Reduce heat, and simmer 3 minutes. Let it cool, and then spoon sugar mixture over cake layers.

Stack layers, spreading about 1 cup Coconut Frosting between layers, and sprinkling 1/2 cup coconut on frosting between layers. Spread remaining Coconut Frosting on top and sides of cake, and sprinkle with remaining coconut.

Store in refrigerator.

Coconut Frosting:
2 cups whipping cream
1/2 cup sifted powdered sugar
1 tsp. vanilla extract
1 tsp. coconut extract
2 drops of butter flavoring (again, I substituted with vanilla extract)

Combine all ingredients in a medium bowl; beat at medium speed with an electric mixer until a soft, creamy frosting forms. This process may take a while....don't give up! I added a little extra powdered sugar to make the frosting a tiny bit thicker.

Source: The Ultimate Southern Living Cookbook

Mounds Bar Filling:
30 mini Mounds Bars, chopped
5-6 tbsp. heavy cream
10 large marshmallows

Over a double boiler, melt the Mounds Bars. Add the cream and marshmallows, and then stir well until all ingredients are melted. The mixture should come together to form a nice, thick and shiny filling. You may have to play with the amounts a little bit, until the mixture comes to the desired consistency. Divide the filling in half and spread over the top of the bottom two cake layers.