A rich and indulgent dessert, this Mounds Cake brings the iconic flavors of the beloved Mounds candy bar to life. With a moist chocolate cake base, a luscious coconut filling, and a cloud of whipped cream frosting, every bite offers a perfect balance of chocolate and coconut. It’s a guaranteed crowd-pleaser for any gathering.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
1 box chocolate cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
For the filling:
1 can (14 ounces) sweetened condensed milk
1 cup shredded sweetened coconut
For the frosting:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup shredded sweetened coconut, toasted
Directions
I start by preheating the oven as instructed on the cake mix box, and then grease and flour a 9×13-inch baking pan.
In a large bowl, I prepare the chocolate cake batter by mixing the cake mix with water, vegetable oil, and eggs.
I pour the batter into the prepared pan and spread it evenly before baking according to the package instructions, or until a toothpick comes out clean.
While the cake bakes, I mix the sweetened condensed milk and coconut together to create the filling.
Once the cake is out of the oven and slightly cooled, I use the handle of a wooden spoon to poke holes all over the top.
I then pour the coconut filling over the warm cake, spreading and pressing it gently into the holes.
For the frosting, I whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
I spread this whipped topping over the cake and finish it off with a sprinkle of toasted shredded coconut.
Finally, I refrigerate the cake for at least 2 hours so everything sets beautifully before slicing and serving.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 2 hours 45 minutes
Servings: 12 servings
Calories: 350 kcal per serving
Variations
I sometimes add a layer of melted chocolate ganache between the coconut filling and whipped topping for extra richness. Using dark chocolate cake mix adds a deeper cocoa flavor that pairs wonderfully with the sweet coconut. If I’m serving this to a crowd, I’ll even bake it as cupcakes for individual servings—just adjust the bake time accordingly.
storage/reheating
I store the Mounds Cake in the refrigerator, covered, for up to 4 days. It tastes best chilled, so I don’t usually reheat it. However, if I want to soften the frosting a little, I let it sit at room temperature for about 10–15 minutes before serving.
FAQs
What kind of chocolate cake mix should I use?
I usually use a standard chocolate or devil’s food cake mix. Either one works perfectly, depending on how rich I want the base to be.
Can I use frozen coconut instead of shredded sweetened?
I stick with sweetened shredded coconut for the best flavor and texture, but if I only have frozen coconut, I thaw and sweeten it before using.
How do I toast the shredded coconut?
I toast it in a dry skillet over medium heat, stirring constantly until it’s golden brown, or I bake it in a 350°F oven for 5–7 minutes, checking often.
Can I make this cake ahead of time?
Yes, I often make it the day before. The flavors actually improve after chilling overnight.
What’s the best way to cut this cake cleanly?
I use a sharp knife and wipe it clean between each slice. Cutting while the cake is cold also helps keep the slices neat.
Conclusion
This Mounds Cake is a simple yet impressive dessert that captures everything I love about the classic candy bar. The layers of moist chocolate cake, sweet coconut, and airy whipped cream come together in perfect harmony. It’s always a hit at parties, potlucks, or just as a sweet weekend indulgence. Once I tried it, it quickly became a favorite in my dessert rotation.
Recipe:
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Mounds Cake
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich and indulgent dessert inspired by the Mounds candy bar, featuring a moist chocolate cake base, a creamy coconut filling, and a whipped cream topping with toasted coconut.
Ingredients
1 box chocolate cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
1 can (14 ounces) sweetened condensed milk
1 cup shredded sweetened coconut
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup shredded sweetened coconut, toasted
Instructions
- Preheat the oven as directed on the cake mix box. Grease and flour a 9×13-inch baking pan.
- In a large bowl, mix the chocolate cake mix with water, vegetable oil, and eggs until smooth.
- Pour the batter into the prepared pan and spread it evenly.
- Bake according to the cake mix package instructions or until a toothpick inserted in the center comes out clean.
- While the cake bakes, mix the sweetened condensed milk with 1 cup of shredded coconut to make the filling.
- Once the cake is out of the oven and slightly cooled, poke holes all over the top using the handle of a wooden spoon.
- Pour the coconut filling over the warm cake and gently press it into the holes.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream topping over the cake.
- Sprinkle the toasted shredded coconut over the top.
- Refrigerate the cake for at least 2 hours before slicing and serving.
Notes
Add a layer of melted chocolate ganache for extra richness.
Use dark chocolate cake mix for a deeper cocoa flavor.
Convert to cupcakes for individual servings and adjust bake time.
Best served chilled; let sit at room temperature for 10–15 minutes before serving if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
