Mounds Cake

Ingredients:

• 1 box chocolate cake mix (15.25 oz / 432 g), plus ingredients on package
• 1 1/2 cups shredded sweetened coconut (4.5 oz / 128 g)
• 1 cup granulated sugar (7 oz / 200 g)
• 1 cup whole milk (8 fl oz / 240 ml)
• 1 tsp vanilla extract (5 ml)
• 1 1/2 cups chocolate chips (9 oz / 255 g)
• 1 cup heavy cream (8 fl oz / 240 ml)

Directions:

1. Prepare the chocolate cake mix according to the package instructions and bake in a greased 9×13 inch pan. Allow the cake to cool completely.
2. In a medium saucepan, combine the shredded coconut, granulated sugar, whole milk, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and becomes sticky, about 10-12 minutes. Remove from heat and allow to cool slightly.
3. Once the cake is cooled, evenly spread the coconut mixture over the top of the cake.
4. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth and glossy to create the ganache.
5. Pour the chocolate ganache over the coconut layer, spreading it evenly.
6. Refrigerate the cake for at least 2 hours or until the ganache is set.
7. Slice and serve chilled.

Nutritional Information:
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 50 minutes
Kcal: 430 kcal per serving | Servings: 12 servings

Tips:
Use fine shredded coconut for a smoother texture in the coconut layer.
Warm the ganache slightly before pouring to ensure it spreads evenly over the cake.