This Mounds Cake transforms the iconic candy bar into an irresistible dessert that will delight both coconut and chocolate enthusiasts. A moist chocolate cake serves as the foundation for a sweet, chewy coconut filling, all crowned with a glossy chocolate ganache that sets to perfection. Simple to prepare yet impressive to serve, this cake strikes the perfect balance between homemade charm and decadent indulgence. Whether for birthdays, holidays, or simply satisfying a sweet craving, this recipe delivers the beloved Mounds flavor in spectacular cake form.
Mounds Cake: A Coconut Chocolate Paradise
There are desserts that simply satisfy a sweet tooth, and then there are desserts that transport you to a place of pure bliss—Mounds Cake firmly belongs in the latter category. Inspired by the beloved candy bar, this decadent creation marries the tropical essence of coconut with rich, velvety chocolate in a way that feels both nostalgic and novel. Each bite delivers the perfect balance: a moist chocolate cake base, a sweet coconut filling that captures the distinctive texture of the candy bar’s center, and a glossy chocolate ganache that envelops everything in silky indulgence.
Why You Should Try This Mounds Cake
What makes this cake truly special is its ability to elevate the familiar flavors of a convenience store treat into something worthy of celebration. The layers work in harmony—the cake providing structure and depth, the coconut filling adding sweetness and chew, and the ganache contributing richness and intensity. Unlike many elaborate desserts that require professional pastry skills, this Mounds Cake is surprisingly approachable for home bakers while still delivering impressive results that will have guests believing you spent hours in the kitchen.
Perfect for coconut enthusiasts and chocolate lovers alike, this cake bridges the gap between casual comfort food and special occasion dessert. The contrasting textures—from fluffy cake to chewy coconut to smooth ganache—create a sensory experience that keeps you coming back for “just one more slice.” Whether you’re hosting a dinner party, contributing to a potluck, or simply treating yourself after a long week, this Mounds Cake promises satisfaction on every level. The visual appeal of the dark chocolate against the snow-white coconut layer makes for a stunning presentation that’s as beautiful as it is delicious.
Storage Options
Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, individual slices can be frozen for up to 3 months—wrap tightly in plastic wrap followed by aluminum foil. Thaw refrigerated cake at room temperature for 30 minutes before serving for optimal texture and flavor. If frozen, thaw overnight in the refrigerator, then let stand at room temperature for 30 minutes before enjoying.
Summary
This Mounds Cake recreates the beloved candy bar in cake form with a chocolate base, coconut filling, and chocolate ganache topping. Preparation takes approximately 45 minutes with 35 minutes of baking time and 2 hours for cooling and setting. The recipe serves 12-16 people and requires minimal specialized equipment, making it perfect for both casual gatherings and special occasions.
Equipment
- 9×13-inch baking pan
- Mixing bowls (large and medium)
- Electric mixer (stand or hand)
- Measuring cups and spoons
- Rubber spatula
- Microwave-safe bowl or small saucepan
- Whisk
- Cooling rack
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water
For the Coconut Filling:
- 5 cups sweetened shredded coconut
- 14 oz sweetened condensed milk (1 can)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Chocolate Ganache:
- 2 cups semi-sweet chocolate chips
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
For the Chocolate Cake:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, buttermilk, vegetable oil, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.
- Stir in hot coffee (or water). The batter will be thin—this is normal.
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan on a wire rack.
For the Coconut Filling:
- In a medium bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and salt.
- Mix thoroughly until all coconut is evenly coated with the condensed milk mixture.
- Once the cake is completely cool, spread the coconut filling evenly over the top of the cake, pressing down gently to create a level surface.
For the Chocolate Ganache:
- Place chocolate chips in a medium bowl.
- Heat heavy cream in a small saucepan until it just begins to simmer (don’t let it boil).
- Pour the hot cream over the chocolate chips and let stand for 3-5 minutes.
- Add butter and vanilla, then whisk until smooth and glossy.
- Allow ganache to cool for 10 minutes until slightly thickened but still pourable.
- Pour ganache over the coconut layer, spreading evenly to cover the entire surface.
- Refrigerate cake for at least 1 hour to set the ganache before serving.
Notes
- For a more intense chocolate flavor, use dark chocolate chips in the ganache.
- The hot coffee enhances the chocolate flavor in the cake without adding coffee flavor. Hot water can be substituted if preferred.
- To create a more traditional Mounds look, reserve 1/4 cup of coconut mixture and form small mounds on top of the cake before pouring the ganache.
- For easier slicing, dip a sharp knife in hot water and wipe dry between cuts.
- Add 1/2 cup toasted, chopped almonds to the coconut filling for an Almond Joy variation.
- For a richer coconut flavor, replace 1/4 cup of the water or coffee in the cake with coconut milk.