Mounds Cake — Don’t Lose This Recipe
Mounds Cake — A rich, moist chocolate cake layered with creamy coconut filling and topped with smooth chocolate frosting. Inspired by the classic candy bar, it’s an irresistible dessert for coconut and chocolate lovers alike.
Introduction
If you’ve ever wished that your favorite coconut-chocolate candy bar could be transformed into a show-stopping dessert, this Mounds Cake is exactly that dream come true. It’s a rich, moist chocolate cake layered with creamy coconut filling and topped with a luscious chocolate frosting or ganache. Perfect for celebrations or casual indulgence, this dessert offers the perfect harmony of flavor and texture.
Why You’ll Love It
This cake brings together deep chocolate, sweet coconut, and silky frosting in every bite. Inspired by the classic “Mounds” candy bar, it features:
– A soft, moist chocolate cake base.
– A rich, creamy coconut filling for flavor and texture.
– A glossy chocolate frosting or ganache that ties it all together.
– Beautiful presentation with optional toasted coconut and almond garnish.
It’s simple enough for home bakers but elegant enough for any special occasion.
Ingredients (Serves about 12)
For the Chocolate Cake Layers
– 2 cups all-purpose flour (spooned and leveled)
– ¾ cup unsweetened cocoa powder
– 1¾ tsp baking powder
– 1¾ tsp baking soda
– 1 tsp salt
– 2¼ cups granulated sugar
– 1¼ cups buttermilk (room temperature)
– 2¼ tsp vanilla extract
– ⅔ cup vegetable oil
– 3 extra-large eggs (room temperature)
– 1 cup boiling water
For the Coconut Filling
– 1½ cups sweetened condensed milk
– 2 tsp vanilla extract
– ½ tsp salt
– 4 cups sweetened coconut flakes
For the Chocolate Frosting / Ganache
– 1½ cups salted butter (softened)
– 2 tsp vanilla extract
– ¾ cup unsweetened cocoa powder
– 4½ cups powdered sugar
– ½ cup whole milk
Optional Decorations
– Toasted sweetened coconut flakes
– Sliced or whole almonds
Preparation & Baking
Preheat the oven to 350 °F (175 °C). Grease and flour two 9-inch round cake pans or line them with parchment paper. In a large bowl, whisk together flour, cocoa, baking powder, baking soda, salt, and sugar. Add buttermilk, vanilla, and oil, then mix until just combined. Whisk in the eggs one at a time. Carefully pour in the boiling water and stir until smooth; the batter will be thin. Divide evenly between pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in pans, then transfer to wire racks to cool completely before assembling.
Coconut Filling & Assembly
In a bowl, combine sweetened condensed milk, vanilla, salt, and coconut flakes. Stir until evenly coated and thick. Place one cooled cake layer on your serving plate, spread half the coconut filling evenly over it, then top with the second layer and spread the remaining filling on top. Chill briefly to help the filling firm up before frosting.
Chocolate Frosting / Ganache
Beat softened butter until creamy, then mix in vanilla and cocoa powder. Gradually add powdered sugar and milk, beating until smooth and spreadable. Adjust consistency with a little more milk or sugar as needed. Frost the top and sides of the cake evenly. For a glossy ganache finish, you may melt chocolate chips with cream and pour over the cake, letting it drip slightly down the sides.
Decoration & Presentation Tips
Toast coconut flakes in a dry skillet over medium heat for 2–3 minutes, stirring constantly until lightly golden. Cool before using. Press toasted flakes gently into the sides of the frosted cake while the frosting is still soft. Chill the cake for 30 minutes before serving for a cleaner slice. For special occasions, garnish with almonds, chocolate curls, or fresh mint leaves.
Variations & Shortcuts
– Cake Mix Shortcut: Substitute a boxed chocolate cake mix (like Devil’s Food) to save time.
– Poke Cake: Bake in a 9×13″ pan, poke holes in the warm cake, pour over a mixture of condensed milk and coconut cream, then top with frosting and coconut.
– Bundt Version: Bake in a Bundt pan, fill with coconut or cream cheese filling, and drizzle with ganache.
– Almond Joy Style: Add almonds for a nutty crunch or almond flavor.
– Flavor Boost: Add coconut extract to the cake or frosting for extra coconut intensity.
Troubleshooting Tips
– Dense Cake: Ensure ingredients are room temperature and don’t over-mix the batter.
– Filling Too Runny: Chill layers before assembling; use enough coconut to thicken.
– Frosting Too Soft: Chill before spreading or add more powdered sugar.
– Coconut Burning: Toast gently and stir constantly.
– Messy Slices: Chill cake before slicing and use a warm knife for clean cuts.
Storage & Serving
Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor. Freeze individual slices for up to 1 month if wrapped tightly. Serve with whipped cream, ice cream, or berries for an extra treat.
Why It Works
This Mounds Cake succeeds because of its perfect balance of textures and flavors: moist cake, creamy filling, crunchy topping, and rich frosting. It’s nostalgic yet sophisticated, simple to prepare, and always impressive to serve.
Serving Ideas
Ideal for birthdays, holidays, potlucks, or weekend baking. Decorate with a ribbon for gifting, or garnish with candy bars for a fun touch. For a tropical flair, serve with pineapple or mango slices.
Conclusion
This Mounds Cake is more than a recipe—it’s a keeper. Moist chocolate layers, sweet coconut filling, and rich chocolate frosting come together in a dessert that looks stunning and tastes unforgettable. Whether baked from scratch or simplified with a mix, it’s sure to become one of your signature cakes.