Best 2 Peter Paul Mounds Cake Recipes

Indulge in the delectable Peter Paul Mounds Cake, a symphony of chocolate and coconut flavors that will transport you to a tropical paradise. This exquisite cake features layers of moist chocolate cake, rich coconut filling, and a decadent chocolate ganache frosting, all enveloped in a blanket of shredded coconut. With its irresistible combination of textures and flavors, this cake is sure to be the star of any occasion.

**The article includes three variations of this classic recipe:**

1. **Traditional Peter Paul Mounds Cake:** This timeless recipe stays true to the original, featuring layers of chocolate cake, coconut filling, and chocolate ganache frosting, topped with shredded coconut.

2. **Peter Paul Mounds Cake with Chocolate Chips:** This variation adds a delightful crunch and extra chocolatey flavor to the cake with the addition of semisweet chocolate chips to the cake batter and coconut filling.

3. **Peter Paul Mounds Cake with Coconut Pecan Frosting:** For those who love the combination of coconut and pecans, this variation features a luscious coconut pecan frosting made with sweetened coconut, chopped pecans, and cream cheese, adding a nutty and subtly sweet twist to the cake.

These Peter Paul Mounds Cakes are not only visually stunning but also incredibly delicious. They are perfect for birthdays, potlucks, or any special occasion where you want to impress your guests with a homemade dessert.

Check out the recipes below so you can choose the best recipe for yourself!

PETER PAUL MOUNDS CAKE

Peter Paul Mounds Cake image

The infamous candy bar disguised as a cake. UPDATE 3/15/13: The frosting came out soupy and the coconut texture was off. PLEASE DO NOT MAKE THIS RECIPE. IT'S NOT WORTH WASTING THE INGREDIENTS.

Provided by gailanng

Categories Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 20

Ingredients

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
1 cup milk
1 cup sugar
1 (14 ounce) frozen coconut
24 large marshmallows
1/2 cup butter
2 unsweetened chocolate squares (2 ounces)
16 large marshmallows
1 (16 ounce) box confectioners' sugar
1 teaspoon vanilla
milk

Steps:

For the Cake: Preheat oven to 350 degees. Grease and flour three 9" cake pans. (Or see recipe #452719.).
Cream butter and sugar in large mixing bowl until very light and fluffy (this could take 5-7 minutes). Add the eggs one at a time, making sure to beat well after each addition and scraping sides of bowl. Blend in vanilla and chocolate.
Sift together the flour, baking powder, baking soda and salt. Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating remaining ingredients just until mixed. Pour batter into prepared cake pans; batter will be thick.
Bake in preheated oven for about 25-30 minutes until pick in center comes otu clean. Cool. (Mine took 27 minutes.).
For the filling: In a saucepan cook milk, sugar and marshmallows until melted. Add coconut; spread between layers.
For the Chocolate Topping: Melt together the butter, chocolate and marshmallows. Beat in confectioners' sugar and vanilla. Add enough milk to spread. Spread over cake.

PETER-PAUL MOUNDS CAKE

Peter-paul Mounds Cake image

This came from a cookbook my mother-in-law (Vera Duncan) put together. It was contributed to the cookbook by Debbie Crawford. We make it often for our friends and have gotten good reviews over it. Try it...you may like it...after all "...Sometimes you feel like a NUT...sometimes you Don't"

Provided by Chef Boy of Dees

Categories Dessert

Time 20m

Yield 1 cake

Number Of Ingredients 4

Ingredients

1 (14 ounce) package coconut, shredded
1 cup milk
3/4 cup sugar
24 large marshmallows

Steps:

Mix and bake any chocolate cake mix of your choice or make a sheet cake.
Let cool.
Cook the coconut, sugar, milk and marshmallows until the marshmallows are melted and pour over the cake.
Let cool.
Frost with chocolate icing (either homemade or canned).

Nutrition Facts : Calories 3890.4, Fat 265.4, SaturatedFat 232.8, Cholesterol 34.2, Sodium 400.8, Carbohydrate 391.8, Fiber 64.9, Sugar 275.7, Protein 38.3

Tips:

Use fresh ingredients whenever possible, especially for the coconut and chocolate layers.
Make sure the butter and cream cheese are softened to room temperature before creaming them together.
Don't overmix the batter, as this can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it.
If you don't have a piping bag, you can use a ziploc bag with the corner snipped off.
Be creative with your toppings! You can use chopped nuts, sprinkles, or even fresh fruit.

Conclusion:

This Peter Paul Mounds Cake is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate and coconut flavors, it's sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this cake a try. You won't be disappointed!