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Peter Paul Mounds Cake: A Chocolate Coconut Dream

My grandmother, Nana Rose, wasn’t much of a baker, but she had a serious sweet tooth and a deep love for Peter Paul Mounds bars. Every Halloween, while the other kids were trading for Snickers and Reese’s, I was hoping someone would swap a Mounds bar my way. Nana Rose always had a stash, and sharing one with her, sitting on her porch swing, felt like the ultimate treat. This cake, inspired by those simple moments, aims to capture that same chocolate-coconut magic.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour 30 minutes
Servings: 12
Yield: 1 three-layer cake
Dietary Type: Not specified

Ingredients

For the Cake:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
1 cup butter, room temperature (2 sticks)
5 eggs
2 teaspoons vanilla
3 unsweetened chocolate squares, melted and cooled (3 ounces)
1 cup buttermilk, room temperature

For the Coconut Filling:

1 cup milk
1 cup sugar
1 (14 ounce) package frozen coconut
24 large marshmallows

For the Chocolate Topping:

1/2 cup butter
2 unsweetened chocolate squares (2 ounces)
16 large marshmallows
1 (16 ounce) box confectioners’ sugar
Milk (amount as needed)
1 teaspoon vanilla

Equipment Needed

Three 9-inch cake pans
Large mixing bowl
Electric mixer
Spatula
Saucepan
Whisk
Cooling rack

Instructions

Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Generously grease and flour three 9-inch cake pans. This step is crucial to prevent the cake from sticking. Ensure every nook and cranny is coated with either cooking spray and flour, or a layer of shortening and then flour.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar using an electric mixer. Beat on medium speed until the mixture is very light and fluffy. This process incorporates air, which is essential for a tender cake. This could take 5-7 minutes; don’t rush it! The mixture should almost double in volume and become noticeably paler.
Incorporate Eggs: Add the eggs one at a time to the creamed mixture, making sure to beat well after each addition. Scrape down the sides of the bowl with a spatula between additions to ensure everything is evenly incorporated. This prevents any pockets of unincorporated butter or sugar.
Add Vanilla and Chocolate: Blend in the vanilla and the melted and cooled unsweetened chocolate squares. Ensure the chocolate is not too hot, as it could cook the eggs. Mix until just combined.
Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Sifting ensures that there are no lumps in the dry ingredients and that they are evenly distributed, resulting in a lighter cake.
Alternate Wet and Dry Ingredients: Add 1/4 of the dry ingredients to the creamed mixture, then approximately 1/4 of the buttermilk, alternating the remaining ingredients, just until mixed. Begin and end with the dry ingredients. Be careful not to overmix; this can develop the gluten in the flour and result in a tough cake.
Pour Batter into Pans: Pour the batter evenly into the prepared cake pans. The batter will be thick, so use a spatula to help distribute it.
Bake the Cakes: Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. The exact baking time may vary depending on your oven, so start checking for doneness around 25 minutes.
Cool the Cakes: Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking to the pans and allows them to cool evenly.
Prepare the Coconut Filling: In a saucepan, combine the milk, sugar, and marshmallows. Cook over medium heat, stirring constantly, until the marshmallows are completely melted and the mixture is smooth.
Add Coconut to Filling: Stir in the frozen coconut and remove from heat.
Assemble the Cake: Once the cakes are completely cool, spread the coconut filling between the layers.
Prepare the Chocolate Topping: In a saucepan, melt together the butter, chocolate, and marshmallows.
Finish the Topping: Remove from heat and beat in the confectioners’ sugar and vanilla. Add enough milk to reach a spreadable consistency.
Frost the Cake: Spread the chocolate topping evenly over the top and sides of the assembled cake.

Expert Tips & Tricks

For a richer chocolate flavor, consider using dark chocolate squares instead of unsweetened.
If your buttermilk is not at room temperature, you can warm it slightly in the microwave for 15-20 seconds.
To prevent the cake layers from doming during baking, use cake strips wrapped around the outside of the pans.
For a more pronounced coconut flavor, lightly toast the coconut before adding it to the filling.
If your chocolate topping is too thick, add a tablespoon of milk at a time until you reach the desired consistency.

Serving & Storage Suggestions

Serve the Peter Paul Mounds Cake chilled or at room temperature. For an extra touch, garnish with toasted coconut flakes or chopped Mounds candy bars.

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for longer storage; wrap it tightly in plastic wrap and then in foil. To thaw, place the cake in the refrigerator overnight.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	827 kcal	41%
Total Fat	43g	66%
Saturated Fat	26g	130%
Cholesterol	114mg	38%
Sodium	376mg	16%
Total Carbohydrate	110g	37%
Dietary Fiber	2g	8%
Sugars	84g	–
Protein	8g	16%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. You may need to add a binding agent like xanthan gum.
Dairy-Free: Use coconut oil instead of butter and coconut milk instead of buttermilk and regular milk. Ensure your chocolate is also dairy-free.
Coconut Extract: Add 1/2 teaspoon of coconut extract to the cake batter for an even more intense coconut flavor.
Chocolate Chunks: Fold in chocolate chunks to the cake batter.

FAQs (Frequently Asked Questions)

Q: Can I use sweetened coconut instead of frozen coconut?
A: Yes, you can. If using sweetened coconut, you may want to reduce the amount of sugar in the filling slightly, as sweetened coconut already contains sugar.

Q: Can I make this cake in two 9×13 inch pans instead of three 9-inch round pans?
A: Yes, you can. Reduce the baking time slightly and keep an eye on the cake to prevent overbaking.

Q: How do I prevent the cake layers from sticking to the pans?
A: Grease and flour the pans thoroughly, or use parchment paper circles at the bottom of the pans.

Q: Can I make the cake layers ahead of time?
A: Absolutely. Bake the cake layers, let them cool completely, wrap them tightly in plastic wrap, and store them at room temperature overnight or in the freezer for longer storage.

Q: My chocolate topping is too thick. What should I do?
A: Add milk, one tablespoon at a time, until you reach a spreadable consistency. Be careful not to add too much milk, or the topping will become too thin.

Final Thoughts

This Peter Paul Mounds Cake is a delightful tribute to a classic candy bar. It’s a perfect dessert for any occasion, whether you’re celebrating a special event or simply craving a sweet treat. Don’t be intimidated by the multiple components; each step is straightforward, and the result is well worth the effort. Gather your ingredients, preheat your oven, and prepare to indulge in a chocolate-coconut dream that will transport you back to simpler times. I hope you enjoy making it as much as I enjoy sharing it. And please, let me know how it turns out!

Peter Paul Mounds Cake Recipe