This mounds cake recipe came out of one of those moments when I wanted something nostalgic but homemade, not straight from a box and definitely not fussy. If you grew up loving chocolate and coconut together, you already know the vibe. It’s rich, sweet, and comforting in a way that feels like a treat, not a project.
I tested this cake more than once because I wanted the coconut layer to stay soft and creamy, not dry or crumbly. I also wanted the chocolate cake to stay moist for days, because leftovers matter. After a few adjustments, mainly to the coconut mixture and bake time, this version became a family favorite.
This cake is perfect for birthdays, potlucks, holidays, or anytime you want a dessert that feels special without being complicated. If you can mix, pour, and spread, you’re already halfway there.
Why you’ll love this Mounds cake recipe
- Deep chocolate flavor that stays moist
- Creamy coconut filling that mimics the candy bar texture
- Simple steps, no fancy equipment
- Great make-ahead dessert for busy schedules
- Holds up well for slicing and serving
- Crowd-pleasing combo of chocolate and coconut
- Tastes even better the next day
What I love most is how forgiving this cake is. I tested it with slightly different bake times and it still came out tender. The coconut layer doesn’t sink or disappear, which was important to me. You actually see and taste it in every slice.
Tips for success
Don’t overmix the cake batter. Once the dry ingredients are incorporated, stop. Overmixing leads to a dense cake, and nobody wants that.
Use sweetened shredded coconut for the filling. Unsweetened coconut dries out too much in this recipe. I tested both, and sweetened coconut gives that classic mounds texture.
Let the cake cool slightly before adding the coconut layer. Warm is fine, hot is not. If the cake is too hot, the coconut mixture can melt and spread unevenly.
When pouring the chocolate topping, go slowly and spread gently. You want an even layer, not puddles in the corners.
Bake until the center springs back lightly when touched. If a toothpick comes out with a few moist crumbs, that’s perfect. Dry means it’s gone too far.
Nutrition and health notes
This is a dessert, not a daily snack, and that’s totally okay. Coconut adds fiber and healthy fats, while cocoa contributes antioxidants. According to the USDA FoodData Central, coconut contains dietary fiber and small amounts of minerals
Portion size matters more than trying to “healthify” a cake. I prefer enjoying a reasonable slice with coffee instead of chasing substitutions that change the texture.
If you’re watching sugar intake, smaller slices still deliver big flavor. I tested reducing sugar slightly in the cake base, and it worked, but the topping really benefits from full sweetness to balance the cocoa.
Serving ideas and pairings
- Serve slightly chilled for cleaner slices
- Pair with fresh berries for contrast
- Serve with whipped cream or vanilla ice cream
- Add a sprinkle of toasted coconut on top
- Pair with coffee or espresso
- Serve alongside sampaguita ice cream for a floral twist
- Make it part of a dessert table with brownies and cookies
- Pair with a fun family drink like bug juice camp drink
This cake is rich, so I usually serve smaller slices. It still feels indulgent without being overwhelming.
Storage and make ahead
Store the cake covered in the refrigerator for up to 4 days. The coconut layer stays soft, and the chocolate topping firms up nicely.
You can make this cake a day ahead, which actually improves the texture. The flavors meld and the slices cut more cleanly.
Freezing works well. Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge for best results.
Avoid leaving the cake at room temperature for extended periods due to the coconut and dairy content.
Mounds cake recipe
Description
This Mounds cake recipe is a rich chocolate cake layered with a sweet coconut filling and finished with a glossy chocolate topping, inspired by the classic Mounds candy bar.
Ingredients
Chocolate Cake Layer
Coconut Filling
Chocolate Topping
Instructions
Bake the cake base
Preheat your oven to 175°C. Grease a 9x13-inch baking dish really well. In a large bowl, mix the cake mix, eggs, oil, and water until smooth. I usually mix for about 2 minutes until no dry pockets remain. Pour the batter into the pan and bake for 35 to 40 minutes, until a toothpick comes out clean.
Poke and fill
As soon as the cake comes out of the oven, use the handle of a wooden spoon to poke holes all over the cake. Don’t be shy here, those holes are what soak up the coconut goodness.
Make the coconut layer
In a bowl, stir together the sweetened condensed milk, shredded coconut, and vanilla. Spoon this mixture evenly over the warm cake, spreading it gently so it fills the holes. The cake should still be warm so it absorbs everything nicely.
Prepare the chocolate topping
Heat the heavy cream and butter in a small saucepan over low heat until just warm, not boiling. Remove from heat, add the chocolate chips, and let it sit for 2 minutes. Stir until smooth and glossy.
Finish the cake
Pour the chocolate topping over the coconut layer and spread it evenly. Let the cake rest at room temperature for about 1 hour so the topping sets before slicing.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 654.94kcal
- % Daily Value *
- Total Fat 40.45g63%
- Cholesterol 79.02mg27%
- Sodium 449.22mg19%
- Potassium 478.55mg14%
- Total Carbohydrate 70.82g24%
- Dietary Fiber 4.2g17%
- Sugars 51.98g
- Protein 9.81g20%
- Vitamin A 112.71 mcg
- Vitamin C 1.51 mg
- Calcium 224.14 mg
- Iron 3.2 mg
- Vitamin D 0.5 mcg
- Vitamin E 2.97 mg
- Vitamin K 3.31 mcg
- Vitamin B6 0.1 mg
- Vitamin B12 0.34 mcg
- Phosphorus 318.01 mg
- Magnesium 64.74 mg
- Zinc 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Why boxed cake works: I tested this with homemade chocolate cake too, and honestly, the box mix stayed softer under the filling.
- Coconut texture: If you want it less chewy, pulse the coconut briefly in a food processor.
- Too sweet: Use dark chocolate chips for the topping to balance the sweetness.
- Clean slices: Chill the cake for 30 minutes before cutting if your kitchen is warm.
- Storage: Keep covered in the fridge for up to 4 days, it actually tastes better the next day.
- Freezer friendly: You can freeze individual slices wrapped tightly for up to 2 months.
