Mounds Cake Recipe
If you love the classic combination of rich chocolate and sweet coconut, this easy Mounds Cake recipe is about to become one of your favorite desserts. It has a moist chocolate cake, a creamy coconut filling, and a smooth chocolate topping that gives every bite that irresistible Mounds candy bar flavor.
The best part? You don’t need complicated decorating skills or hard-to-find ingredients. This Mounds Cake recipe comes together in a 9×13-inch pan and is perfect for birthdays, holidays, potlucks, family dinners, or whenever you’re craving a decadent chocolate coconut dessert.
Why You’ll Love This Mounds Cake
There are plenty of chocolate cakes, but this one has something special going on.
The soft chocolate cake provides a rich cocoa base, while the sweet coconut layer adds a chewy, creamy texture. Everything is finished with a glossy chocolate topping that brings the whole dessert together.
Here are a few reasons this recipe is worth saving:
- Rich chocolate and coconut flavor in every bite
- Easy enough for beginner bakers
- Uses simple grocery-store ingredients
- Perfect for making ahead
- Great for potlucks and parties
- No complicated cake decorating required
- Tastes even better after chilling
- Inspired by the classic chocolate-coconut combination of a Mounds candy bar
What Is Mounds Cake?
Mounds Cake is a chocolate coconut dessert inspired by the flavors of the classic Mounds candy bar.
Traditional versions generally combine chocolate cake with a sweet coconut filling and chocolate frosting or topping. Different family and community recipes use different combinations of marshmallows, milk, sugar, coconut, chocolate chips, frosting, or homemade chocolate icing.
For this QuickMealDaily version, we’re keeping the process simple while making sure the finished cake has three important layers of flavor:
moist chocolate cake + creamy coconut filling + rich chocolate topping.
Mounds Cake Ingredients
For the Chocolate Cake
- 1 box chocolate or devil’s food cake mix, 15.25 ounces
- 3 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Coconut Filling
- 1 can sweetened condensed milk, 14 ounces
- 3 cups sweetened shredded coconut
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Chocolate Topping
- 2 cups semi-sweet chocolate chips
- ¾ cup heavy cream
- 1 tablespoon butter
Optional Garnish
- ½ cup sweetened shredded coconut
- Chocolate shavings
How to Make Mounds Cake
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking pan. For easier serving, you can also line the bottom with parchment paper.
Step 2: Make the Chocolate Cake
Add the chocolate cake mix, eggs, whole milk, vegetable oil, and vanilla extract to a large mixing bowl.
Beat with an electric mixer on medium speed for about 2 minutes, or until the batter is smooth and well combined.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for approximately 28–35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
Don’t overbake the cake. A slightly moist chocolate cake works especially well with the coconut layer.
Remove the cake from the oven and allow it to cool completely.
Step 3: Make the Coconut Filling
While the cake cools, prepare the coconut layer.
Add the sweetened condensed milk, shredded coconut, vanilla extract, and salt to a bowl.
Stir until everything is evenly combined.
The mixture should be thick, creamy, and easy to spread.
Step 4: Add the Coconut Layer
Once the chocolate cake has cooled completely, spread the coconut mixture evenly over the top.
Use a spatula to gently press the coconut layer into place.
Try to create an even layer from edge to edge so every slice gets plenty of coconut.
Step 5: Make the Chocolate Topping
Place the chocolate chips and heavy cream in a microwave-safe bowl.
Heat in 20–30 second intervals, stirring well after each interval, until the chocolate is almost completely melted.
Add the butter and stir until the mixture becomes smooth and glossy.
You can also make the chocolate topping in a small saucepan over low heat if preferred.
Step 6: Top the Cake
Pour the chocolate topping over the coconut layer.
Spread it gently with a spatula until the entire surface is covered.
If you’re using additional shredded coconut, sprinkle it lightly over the chocolate while the topping is still soft.
Step 7: Chill
Cover the cake and refrigerate for at least 2 hours before slicing.
For the best texture and flavor, you can refrigerate it overnight.
Let the cake sit at room temperature for about 10–15 minutes before serving.
Recipe Tips for the Best Mounds Cake
Don’t spread the coconut layer on a hot cake
Let the chocolate cake cool completely first. A hot cake can make the coconut mixture soft and difficult to spread evenly.
Use sweetened shredded coconut
Sweetened coconut gives this dessert the classic candy-bar-style sweetness and chewy texture.
Don’t overbake the cake
Chocolate cake can become dry if it stays in the oven too long. Start checking it around the 28-minute mark.
Let the chocolate topping cool slightly
If the chocolate mixture is extremely hot, it can soften the coconut layer. Allow it to cool for a few minutes before spreading it over the cake.
Chill before slicing
This is one of those desserts that benefits from chilling. The coconut filling firms up and the chocolate topping becomes easier to cut cleanly.
Can I Make Mounds Cake Ahead of Time?
Yes!
In fact, Mounds Cake is an excellent make-ahead dessert.
Prepare the entire cake, cover it tightly, and refrigerate it overnight. The chocolate, coconut, and cake have time to meld together, giving the dessert an even richer flavor.
If you’re making it for a party or potluck, preparing it the day before can also save you time on the day of the event.
How to Store Mounds Cake
Because this recipe contains a coconut filling and chocolate topping made with cream, keep the cake refrigerated.
Cover the baking dish tightly with plastic wrap or transfer individual slices to an airtight container.
The cake should keep well in the refrigerator for approximately 4–5 days.
For the best texture, allow a slice to sit at room temperature for several minutes before eating.
Can You Freeze Mounds Cake?
Yes, Mounds Cake can be frozen.
For best results, cut the cake into individual portions and wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer-safe container or bag.
Freeze for up to 2 months.
When you’re ready to enjoy it, transfer the cake to the refrigerator and allow it to thaw overnight.
Easy Variations
Make It Extra Chocolatey
Use devil’s food cake instead of regular chocolate cake and add a handful of mini chocolate chips to the batter.
Add Toasted Coconut
For a deeper coconut flavor, lightly toast some shredded coconut in a dry skillet and sprinkle it over the finished cake.
Watch it carefully because coconut can brown quickly.
Make It More Like an Almond Joy
If you prefer the chocolate-coconut-almond combination, sprinkle sliced or chopped almonds over the chocolate topping.
This changes the flavor profile from a Mounds-style cake toward an Almond Joy-inspired dessert.
Use Dark Chocolate
For a less sweet, more intense chocolate flavor, substitute dark chocolate chips for some or all of the semi-sweet chocolate.
Make Individual Desserts
Instead of serving the cake from one large pan, cut it into small squares and place each piece into cupcake liners for an easy party dessert.
What to Serve With Mounds Cake
Mounds Cake is rich enough to stand on its own, but a few simple additions can make it even more special.
Try serving it with:
- A scoop of vanilla ice cream
- Fresh strawberries
- Whipped cream
- A drizzle of chocolate sauce
- A cup of hot coffee
- Cold milk
- Unsweetened tea
The combination of warm coffee and chilled chocolate coconut cake is especially good.
Frequently Asked Questions
Does Mounds Cake need to be refrigerated?
Yes. Because of the coconut filling and cream-based chocolate topping, it is best to keep this cake refrigerated.
Can I use a homemade chocolate cake?
Absolutely. A homemade chocolate cake works beautifully if you prefer baking from scratch.
Can I use unsweetened coconut?
You can, but the finished cake will be noticeably less sweet. Sweetened shredded coconut is recommended for the classic Mounds-style flavor.
Can I use milk chocolate?
Yes. Milk chocolate will create a sweeter, creamier topping. Semi-sweet or dark chocolate gives the cake a stronger chocolate flavor.
How long should Mounds Cake chill?
Chill it for at least 2 hours before serving. Overnight chilling is even better if you have the time.
Can I make Mounds Cake with a cake mix?
Yes. Using a boxed chocolate cake mix is one of the easiest ways to make this dessert. Many traditional Mounds Cake recipes use chocolate cake mix as their starting point.
Why is my coconut layer too runny?
The most common reason is using too much liquid or spreading the filling onto a warm cake. Make sure the cake is completely cool and measure the ingredients carefully.
Can I make this cake without a chocolate ganache?
Yes. You can replace the ganache with your favorite chocolate frosting. Traditional Mounds-style cakes are made with several different types of chocolate frosting and icing.
Mounds Cake Recipe
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Chill Time: 2 hours
Total Time: About 2 hours 55 minutes
Servings: 12–15 slices
Course: Dessert
Cuisine: American
Ingredients
Chocolate Cake
- 1 (15.25-ounce) box chocolate or devil’s food cake mix
- 3 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Coconut Filling
- 14 ounces sweetened condensed milk
- 3 cups sweetened shredded coconut
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Chocolate Topping
- 2 cups semi-sweet chocolate chips
- ¾ cup heavy cream
- 1 tablespoon butter
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Beat cake mix, eggs, milk, oil, and vanilla until smooth.
- Pour into the prepared pan and bake for 28–35 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool the cake completely.
- Mix condensed milk, shredded coconut, vanilla, and salt until combined.
- Spread the coconut mixture evenly over the cooled cake.
- Heat chocolate chips and heavy cream in short microwave intervals, stirring until smooth.
- Stir in butter until glossy.
- Spread the chocolate topping over the coconut layer.
- Refrigerate for at least 2 hours before slicing.
- Serve chilled or allow the cake to sit at room temperature for 10–15 minutes before serving.
Final Thoughts
If chocolate and coconut are your idea of the perfect dessert combination, this Mounds Cake recipe deserves a spot in your recipe box.
It’s rich, creamy, chocolatey, coconutty, and surprisingly simple to make. The soft chocolate cake pairs beautifully with the sweet coconut filling, while the silky chocolate topping gives every slice that unmistakable candy-bar-inspired finish.
Make it for a holiday, birthday, family gathering, or simply when you’re craving something decadent.
Save this recipe now—you’ll definitely want to make it again!
