Blue Ribbon Group Mounds of Joy Cake
Michigan State Fair-1999
The Mounds candy bar merges with the Almond Joy in our “Mounds of Joy Cake.” This great cake is based on a 1999 1st place state fair winning recipe. Eugenia Adams made a vanilla version of it and won a Championship Cake Award in Michigan. She called it a “Mock Mounds” Cake.
I re-vamped Eugenia’s recipe a bit for our recipe test run. For the choco-holic in me (and others), I added chocolate to the frosting and filling. This is a deceivingly simple cake to make. At the same time, it’s a show-stopper that’s epic tasting.
Almond Joys Got Nuts, Mounds Don’t
To keep with a Mounds/Almond Joy theme, I used almonds as the featured nut instead of just any nut And since I go crazy for coconut, I also upped the amount of shredded coconut and substituted coconut oil for shortening. I even increased the coconut extract in the cake itself and the filling for extra flavor boosts.
You start with: three coconut almond cakes.
Between them and on top you layer a coconut filling.
And a chocolate layer. It easy to spread around with the sturdy coconut layer underneath.
Eugenia used regular sugar in the frosting, so we did too. Next time I’m going to try it with powdered sugar for a different texture.
Before the final frosting, you add almonds to the top.
Then finish it with the chocolate frosting/filling and more coconut.
Seriously. This award winning cake is so easy to make! The hardest part of it all is waiting for the cakes to cool so you can deck it out and eat it. Enjoy!
Cyndi
p.s. Coo Coo for Coconut? Search our site for “coconut.” You’ll find a tropical pie and a coconut cocktail you’re sure to love. Plus we’ll keep adding more recipes featuring coconut in the future, so stay tuned.
Mounds of Joy Cake
1/2 cup butter
1/2 cup coconut oil
2 cups sugar
3 eggs, separated
1 cup buttermilk
1 teaspoon baking soda
2 1/2 cups cake flour
1 teaspoon vanilla
2 teaspoons coconut extract
1 cup chopped almonds
3/4 cup shredded coconut
1/2 teaspoon cream of tartar
Coconut Filling:
4 cups shredded coconut
2 1/4 cups powdered sugar
1/2 cup butter, softened
3 tablespoons hot water
1 teaspoon vanilla
1 teaspoon coconut extract
Chocolate Filling/Frosting:
1 (12 oz) bag semi sweet chocolate chips, melted
3/4 cup butter, softened
2/3 cup evaporated milk
1 cup sugar
2 teaspoons vanilla
1 teaspoon coconut extract
1/2 cup whole almonds (reserve for top)
1/2 cup shredded coconut (reserve for top/sides)
Preheat oven to 350 degrees F. In a large bowl, cream butter, coconut oil, and sugar together until light and fluffy. Add egg yolks, one at a time, beating well after each addition. In small bowl, combine buttermilk and baking soda, stirring until baking soda dissolves. Beat buttermilk mixture into creamed butter mixture alternately with flour. Add coconut extract, shredded coconut, and almonds, stirring until well blended. In separate large bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into prepared batter.
Place into greased 9-inch round cake pans. Bake 20 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes on rack. Remove from pan and cool completely.
To assemble: Combine coconut filling ingredients and set aside. Do the same with the chocolate filling/frosting, minus the whole almonds and coconut. Spread one third of the coconut filling on the top of one cake layer. Spread a thick layer of the chocolate filling/frosting on top of the coconut layer. Place the second cake layer on top of the chocolate filling/frosting layer. Again, add the coconut filling and a chocolate layer. Place the third cake layer on top. Spread the remaining coconut filling layer on top. Add the whole almonds on top. Spread remaining chocolate filling/frosting on top and sides. Press 1/2 cup shredded coconut on sides and top of cake.
