If you’re someone who can’t resist the combination of rich chocolate and sweet coconut, then let me tell you, this Mounds Cake is about to become your next dessert obsession. Every bite is layered with moist chocolate cake, a creamy coconut center, and a glossy chocolate ganache that brings it all together in the most luscious way possible. It’s indulgent, satisfying, and yes, it’s worth every bite.

Behind the Recipe

The inspiration behind this cake came straight from the nostalgic joy of unwrapping a Mounds bar. That moment when you bite through the chocolate coating and sink into the chewy coconut center? That’s what I wanted to recreate, but in cake form. I imagined something that felt homemade yet indulgent, like a secret bakery treat you stumbled across on a rainy day. And that’s how this decadent masterpiece came to life.

Recipe Origin or Trivia

The original Mounds candy bar dates all the way back to the 1920s, created by the Peter Paul Candy Manufacturing Company. It quickly gained popularity for its exotic coconut filling and dark chocolate shell, becoming a household favorite through generations. While Mounds are beloved as candy, turning them into a full-blown dessert cake? That’s a game-changer. This recipe borrows that same signature combination but takes it to a new level of texture and richness.

Why You’ll Love Mounds Cake

This cake is more than just a chocolate fix. It’s an experience.

Versatile: You can serve it as a birthday cake, potluck centerpiece, or holiday showstopper.

Budget-Friendly: Uses pantry staples like cocoa powder, sugar, and flour, with no fancy or expensive ingredients.

Quick and Easy: While it looks impressive, the steps are straightforward and beginner-friendly.

Customizable: Want to switch it up? Add almonds for an Almond Joy twist or swap chocolate chips for dark chocolate chunks.

Crowd-Pleasing: The classic combo of coconut and chocolate is a guaranteed win at any gathering.

Make-Ahead Friendly: Bake the cake layers and coconut filling a day before, then assemble when ready.

Great for Leftovers: It stays moist and flavorful for days, making it perfect for snacking or lunchbox treats.

Chef’s Pro Tips for Perfect Results

Getting the layers and textures just right makes all the difference. Here’s how to make sure your cake is a knockout every time:

Use room temperature ingredients to help everything blend evenly and bake properly.
Don’t overmix your cake batter, or you’ll risk a dense, rubbery crumb.
Toast the coconut slightly before folding it into the filling for a deeper, nutty flavor.
Let the cake cool completely before spreading the coconut layer to keep it neat and stable.
Pour the ganache slowly and let it drip naturally for that picture-perfect finish.

Kitchen Tools You’ll Need

Before we get into the fun part, let’s make sure your kitchen is set up.

Mixing Bowls: For blending both wet and dry ingredients separately.

Electric Mixer: Helps to quickly beat egg whites and cream the batter.

Cake Pans (2 x 9-inch): Essential for even, fluffy layers.

Spatula: Perfect for spreading coconut filling and ganache smoothly.

Saucepan: Needed to prepare the ganache.

Cooling Racks: To cool your cakes evenly and quickly.

Ingredients in Mounds Cake

The beauty of this cake lies in how each ingredient complements the other. Here’s what you’ll need:

All-Purpose Flour: 2 cups – Forms the base structure of the cake, giving it body and bite.
Granulated Sugar: 1 and ¾ cups – Adds sweetness and helps create that tender crumb.
Unsweetened Cocoa Powder: ¾ cup – Brings deep, rich chocolate flavor to the cake.
Baking Powder: 2 teaspoons – Ensures the cake rises light and fluffy.
Salt: ½ teaspoon – Balances sweetness and enhances flavor.
Whole Milk: 1 cup – Keeps the cake moist and soft.
Unsalted Butter: ½ cup (1 stick), softened – Adds richness and flavor to the batter.
Egg Whites: 4 large – Provide structure and help the cake rise.
Vanilla Extract: 2 teaspoons – Infuses warm aroma and depth.
Sweetened Condensed Milk: 1 can (14 oz) – Used in the coconut filling for creamy sweetness.
Shredded Coconut: 2 cups – The star of the show, giving that chewy tropical texture.
Semisweet Chocolate Chips: 1 cup – Melted into a silky ganache that tops the whole thing.

Ingredient Substitutions

Don’t worry if you’re missing something. Here’s how to work around it:

All-Purpose Flour: Use cake flour for a softer crumb.

Sweetened Condensed Milk: Swap with coconut cream for a deeper coconut flavor.

Semisweet Chocolate Chips: Dark chocolate chunks or a high-quality bar chopped up will do.

Whole Milk: Almond or oat milk can be used for a dairy-free option.

Unsalted Butter: Coconut oil works great and boosts the tropical taste.

Ingredient Spotlight

Shredded Coconut: This ingredient is what gives the cake its signature chewy bite and tropical aroma. Opt for sweetened shredded coconut to keep that candy-bar feel.

Sweetened Condensed Milk: Acts as the glue and the sweetener in the coconut layer. It creates a luscious texture that holds everything together without making it soggy.

Instructions for Making Mounds Cake

Get ready for some delicious fun in the kitchen. Here’s how the magic happens, step by step.

Preheat Your Equipment:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
Combine Ingredients:
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. In another bowl, beat the egg whites until soft peaks form. Stir in the milk, butter, and vanilla into the dry ingredients, then gently fold in the egg whites.
Prepare Your Cooking Vessel:
Divide the batter evenly between the prepared pans. Tap gently to release any air bubbles.
Assemble the Dish:
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely. Meanwhile, mix shredded coconut with sweetened condensed milk to form a thick filling.
Cook to Perfection:
Once cakes are cool, spread the coconut mixture over one layer. Place the second cake on top.
Finishing Touches:
Melt chocolate chips with a splash of milk over low heat to create a smooth ganache. Pour gently over the top layer, letting it drip down the sides naturally.
Serve and Enjoy:
Chill for 20 minutes to set the ganache. Slice and serve each piece with pride.

Texture & Flavor Secrets

This cake nails that contrast between the rich and the light. The chocolate cake layers are soft yet structured, the coconut filling is chewy and creamy, and the ganache adds that final glossy snap on top. The flavors melt together in each forkful, delivering sweetness without being overpowering.

Cooking Tips & Tricks

Let’s keep things easy and delicious:

Make the coconut filling ahead so it thickens and becomes easier to spread.
Use a serrated knife to slice through the layers neatly.
Warm the ganache slightly before pouring for that perfect glossy finish.
Store in the fridge if you’re making it in advance to keep it set.

What to Avoid

A few simple mistakes to steer clear of:

Overbaking the cake layers, which can dry them out.
Adding the coconut mixture to warm cake, which can cause it to melt and run.
Using cold ganache, which won’t pour smoothly and might clump.

Nutrition Facts

Servings: 12
Calories per serving: 420
Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

The best part about this cake? It actually gets better the next day. You can bake the cake layers and prepare the filling a day in advance. Store assembled cake covered in the fridge for up to 4 days. It also freezes well—just wrap slices tightly and thaw overnight in the fridge.

How to Serve Mounds Cake

Serve chilled for a firmer texture or slightly warmed for a gooey bite. Add a dollop of whipped cream or a drizzle of extra ganache. Pair with a cup of coffee, a cold glass of milk, or even some coconut ice cream if you’re feeling extra indulgent.

Creative Leftover Transformations

Got extra slices? Here’s how to reinvent them:

Chop into cubes and layer into parfaits with whipped cream and berries.
Crumble and mix into vanilla ice cream for a homemade Mounds Cake swirl.
Toast slices lightly for a warm breakfast dessert.

Additional Tips

For even better results:

Add a sprinkle of sea salt on top of the ganache to enhance the chocolate flavor.
Use parchment rounds in the pans for easy cake release.
Let the cake sit at room temp for 10 minutes before slicing for cleaner cuts.

Make It a Showstopper

Presentation goes a long way. Garnish the ganache with a light dusting of cocoa powder or extra shredded coconut. Use a cake stand for height, and slice with a warm knife for clean, professional-looking pieces.

Variations to Try

Almond Joy Version: Add sliced almonds between the coconut and ganache layers.
Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking mix.
Dark Chocolate Lovers: Use 70% dark chocolate for a more intense ganache.
Mini Mounds Cakes: Use cupcake tins to create individual servings.
Layered Trifle: Break the cake into chunks and layer with coconut cream and chocolate pudding.

FAQ’s

Q1: Can I use a box cake mix for this?

A1: Yes, a chocolate box mix works if you’re short on time. Just focus on the coconut layer and ganache for that signature taste.

Q2: Can I make this dairy-free?

A2: You can substitute plant-based milk and use coconut cream instead of condensed milk.

Q3: How long does this cake stay fresh?

A3: Up to 4 days in the fridge. It’s even better the second day.

Q4: Can I freeze it?

A4: Absolutely. Wrap slices individually and freeze for up to 2 months.

Q5: Can I make it in a sheet pan instead of layers?

A5: Yes, just adjust baking time and add all toppings directly.

Q6: Is this cake very sweet?

A6: It’s rich, but the slight bitterness of cocoa and dark chocolate balance the sweetness.

Q7: What kind of chocolate should I use for ganache?

A7: Semisweet or dark chocolate chips work best for a smooth, glossy finish.

Q8: Can I add more coconut?

A8: Definitely. You can even sprinkle some on top of the ganache for extra texture.

Q9: Is this good for birthdays?

A9: It’s a hit! The layers and richness make it feel celebratory.

Q10: Can I make it nut-free?

A10: Yes, there are no nuts in the base recipe, and you can skip almond variations.

Conclusion

This Mounds Cake brings everything you love about the classic candy bar into a bold, beautiful dessert that’s easy to make and impossible to forget. It’s the kind of cake that draws people in with its looks and keeps them coming back for seconds because of how it tastes. Trust me, you’re going to love this.