Mounds Cakern

a close up shot of a Mounds Cake with slices taken out

Rich, gooey chocolate cake layered with lusciously sweet coconut filling and topped with chocolate frosting make this Mounds cake the definition of decadence overload.

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Prep Time20

Cook Time30

Total Time1 20

Servings

Table of Contents

Mounds Cake Ingredients
Substitutions And Additions
How To Make This Mounds Cake Recipe
How To Serve
Storage
Why We Love This Recipe
More Recipes You’ll Love
JUMP TO RECIPE
Even More Recipes You’ll Love

If you’ve never heard of a Mounds cake before and love coconut desserts and Mounds candy bars, you’re in for the treat of your life. Moist chocolate cake paired with creamy layers of sweetened condensed milk and loads of coconut makes this irresistible dessert stand out in a crowd.

Mounds Cake Ingredients

Mounds Cake raw ingredients that are labeled

Imagine a luscious chocolate cake layered with a creamy coconut filling topped off with delicious chocolate ganache.

The result of these rich and scrumptious ingredients is an incredible combination of flavors that will leave you craving for more.

You’ll need:

For The Chocolate Cake:

2 cups of all-purpose flour, spooned and leveled
¾ cup of unsweetened cocoa powder
1¾ teaspoons of baking powder
1¾ teaspoons of baking soda
1 teaspoon of table salt
2¼ cups of granulated sugar
1¼ cups of buttermilk
2¼ teaspoons of pure vanilla extract
⅔ cup of vegetable oil
3 extra-large eggs, room temperature
1 cup of boiling water

For The Chocolate Frosting:

1½ cups of salted sweet cream butter
2 teaspoons of pure vanilla extract
¾ cup of unsweetened cocoa powder
4½ cups of powdered sugar
½ cup of whole milk

For The Coconut Filling:

1½ cups of sweetened condensed milk
2 teaspoons of pure vanilla extract
½ teaspoon of salt
4 cups of sweetened coconut flakes

Substitutions And Additions

COCOA POWDER: You can substitute unsweetened dark cocoa powder or unsweetened Dutch cocoa powder in this homemade cake.

BUTTERMILK: If you don’t have buttermilk on hand, you can add one tablespoon of white vinegar or lemon juice to the whole milk.

Be sure to stir well and let the milk thicken for a minute or so before adding it to the cake batter.

FROSTING: You can substitute three cans of premade whipped chocolate frosting for homemade chocolate frosting.

ALMONDS: For an extra layer of nutty goodness, you can incorporate chopped almonds into the cake batter or sprinkle them on top of the frosting.

Almonds add a delightful crunch and a complementary nutty flavor that pairs beautifully with the chocolate and coconut.

RASPBERRY PRESERVES: To introduce a fruity twist, consider spreading a layer of raspberry preserves between the cake layers before frosting.

The tartness of the raspberries will provide a lovely contrast to the sweet coconut and chocolate.

How To Make This Mounds Cake Recipe

This cake comes together in three parts: the chocolatey cake, creamy coconut filling, and rich chocolate ganache. Our directions below will walk you through the process.

STEP ONE: Preheat the oven to 350°F. Spray two 9-inch round cake pans with baker’s spray (Baker’s Joy or generic version).

OUR RECIPE DEVELOPER SAYS

To help the cake to bake level and more evenly, I suggest using cake bands. Be sure to soak the bands in water before squeezing out the excess water and placing them around the outside of the cake pans.

STEP TWO: Add the flour, cocoa powder, baking powder, baking soda, salt, and sugar to a large mixing bowl. Whisk the flour mixture to combine.

flour, cocoa, baking powder, baking soda, salt, and sugar whisked in a bowl

STEP THREE: Whisk in the buttermilk, vanilla, and vegetable oil. Whisk just until combined.

STEP FOUR: Whisk in the eggs, one at a time, whisking well after each egg until no streaks remain.

egg added and whisked with the flour mixture

STEP FIVE: Carefully whisk in the boiling water. The batter will be a bit thin, but it is supposed to be.

STEP SIX: Divide the batter between the two cake pans.

Bake cake for 30 to 35 minutes, or until a toothpick inserted comes away clean. Allow the cakes to cool completely.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.

STEP SEVEN: Using a stand mixer or a large bowl and a handheld mixer on medium-high speed, beat the butter for 1 to 1½ minutes until smooth.

STEP EIGHT: Lower the mixer speed to medium-low and add the vanilla and cocoa powder. Mix just until combined.

vanilla and cocoa added to the egg mixture

STEP NINE: Add the powdered sugar one cup at a time, beating well after each addition.

Alternate between adding the powdered sugar and the milk. Beat well until the frosting is smooth.

powdered sugar and milk added to the vanilla mixture

STEP TEN: Add the sweetened condensed milk, vanilla, and salt to a large mixing bowl. Whisk until smooth.

condensed milk, vanilla, and salt combined

STEP ELEVEN: Stir in the coconut flakes until the coconut is completely coated.

coconut flakes stirred with the milk mixture

STEP TWELVE: Carefully remove the cakes from the pans. Use either a cake leveler or a serrated knife to slice the cakes in half horizontally.

PRO TIP:

Allowing the cake to cool before frosting is important as the frosting won’t spread well and will just melt if the cake is still warm.

STEP THIRTEEN: Place the bottom layer of cake on a round cake board or a serving plate.

STEP FOURTEEN: Use an offset spatula to carefully spread a third of the coconut mixture over the surface of the bottom layer of the cake.

Place the second layer of cake on top of the coconut layer and repeat the steps for the remaining layers. The very top layer of the cake will not have any coconut on it.

coconut mixture spread over the bottom of the cake

STEP FIFTEEN: Lay the top layer of cake on top of the last layer of coconut. Spread a thin layer of frosting on the outside of the cake, smoothing it as you go.

Once you have the first layer of frosting, apply a thicker layer of frosting over the sides and top of the cake.

Chill the entire cake in the refrigerator until you are ready to slice and serve.

frosting applied on top and sides of the cake

How To Serve

This scrumptious chocolate coconut layer cake is the ultimate indulgent treat. This cake would be an ideal surprise for any coconut lover on their birthday.

Serve it along with a scoop of vanilla ice cream on the side.

If you’re looking for something even more decadent, drizzle some warm caramel sauce or hot fudge sauce over the cake for an unforgettable dessert experience.

Our almond joy cookies is another recipe that mimics the flavors of a tasty candy bar, while our coconut brownies are another way to satisfy your chocolate and coconut craving.

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Storage

This cake will keep well both in the fridge and the freezer. Here’s how to store it properly:

MAKE AHEAD: If you’re planning ahead for a special occasion or want to save time, you can make the cake layers in advance.

Simply bake the cake layers as directed in the recipe, allow them to cool completely, and then wrap each layer individually in plastic wrap.

Store them at room temperature for up to two days or in the freezer for up to two months.

When ready to assemble, thaw frozen layers at room temperature before frosting.

IN THE FRIDGE: Store any leftover chocolate Mounds cake covered in the refrigerator for up to four days.

IN THE FREEZER: You can freeze the frosted cake tightly covered with foil for up to one month. Allow the cake to thaw before serving.

Why We Love This Recipe

COCONUT CHOCOLATE COMBO: This cake is a celebration of the classic combination of coconut and chocolate, which is adored by many.

HOMEMADE GOODNESS: Making this cake from scratch allows you to enjoy the authentic taste of homemade desserts.

IMPRESSIVE PRESENTATION: The Mounds cake’s layered appearance and beautifully frosted exterior make it a showstopper on any dessert table.

a close up shot of a pice of mounds cake on a plate

Just like a Mounds candy bar, this decadent creation of sweet coconut and rich chocolatey flavor will bring a smile to any face. Get ready to experience pure bliss in every bite of this Mounds cake.

FREQUENTLY ASKED QUESTIONS

Why do I have to add boiling water to the batter?

This easy recipe calls for boiling water, which is key to helping mix in the cocoa powder. Sometimes cocoa powder doesn’t mix well with liquids, and the hot water will make this easier.

Can I use a different frosting recipe?

This moist chocolate layer cake would be delicious with any type of chocolate frosting, whether store-bought or homemade.

Can I freeze the frosted cake?

This Mounds bar cake recipe will freeze well in an airtight container for up to a month.

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Mounds Cake

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Rich, gooey chocolate cake layered with lusciously sweet coconut filling and topped with chocolate frosting make this Mounds cake the definition of decadence overload.

Prep Time 20

Cook Time 30

Total Time 1 20

Servings

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Ingredients

Chocolate Cake

2 cups all-purpose flour, spooned and leveled
¾ cup unsweetened cocoa powder
1¾ teaspoons baking powder
1¾ teaspoons baking soda
1 teaspoon table salt
2¼ cups granulated sugar
1¼ cups buttermilk
2¼ teaspoons pure vanilla extract
⅔ cup vegetable oil
3 extra large eggs, room temperature
1 cup boiling water

Chocolate Frosting

1½ cups salted sweet cream butter
2 teaspoons pure vanilla extract
¾ cup unsweetened cocoa powder
4½ cups powdered sugar
½ cup whole milk

Coconut Filling

1½ cups sweetened condensed milk
2 teaspoons pure vanilla extract
½ teaspoon salt
4 cups sweetened coconut flakes

Instructions

Preheat the oven to 350°F. Spray two 9-inch round cake pans with baker’s spray (Baker’s Joy or generic version).
Add the flour, cocoa powder, baking powder, baking soda, salt, and sugar to a large mixing bowl. Whisk to combine.
Whisk in the buttermilk, vanilla, and vegetable oil. Whisk just until combined.
Whisk in the eggs, one at a time, whisking well after each egg until no streaks remain.
Carefully whisk in the boiling water. The batter will be a bit thin, but it is supposed to be.
Divide the batter between the 2 cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted comes away clean. Allow the cakes to cool completely.
Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the butter for 1 to 1½ minutes until smooth.
Lower the mixer speed to medium-low and add the vanilla and cocoa powder. Mix just until combined.
Add the powdered sugar 1 cup at a time, beating well after each addition. Alternate between adding the powdered sugar and the milk. Beat well until the frosting is smooth.
Add the sweetened condensed milk, vanilla, and salt to a large mixing bowl. Whisk until smooth.
Stir in the coconut flakes until the coconut is completely coated.
Carefully remove the cakes from the pans. Use either a cake leveler or a serrated knife to slice the cakes in half horizontally.
Place the bottom layer of cake on a round cake board or a serving plate.
Use an offset spatula to carefully spread ⅓ of the coconut mixture over the surface of the bottom layer of the cake. Place the second layer of cake on top of the coconut layer and repeat the steps for the remaining layers. The very top layer of the cake will not have any coconut on it.
Lay the top layer of cake on top of the last layer of coconut. Spread a thin layer of frosting on the outside of the cake, smoothing it as you go. Once you have the first layer of frosting, apply a thicker layer of frosting over the sides and top of the cake. Chill the cake in the refrigerator until you are ready to slice and serve.

Notes

To help the cake to bake level and more evenly, I suggest using cake bands. Be sure to soak the bands in water before squeezing out the excess water and placing them around the outside of the cake pans.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
Allowing the cake to cool before frosting is important as the frosting won’t spread well and will just melt if the cake is still warm.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Layne Kangas Marketing
Sian Cox Photographer
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