Mounds Cake Chocolate Coconut

If you are looking for a dessert that is rich with chocolate and coconut and totally irresistible, this Mounds Cake delivers all the flavors of that classic candy bar in every bite. Imagine a fudgy chocolate base topped with a creamy coconut layer and finished with a silky chocolate ganache. Whenever I make this for a get-together, it disappears fast and someone always asks for the recipe.

I first tried making this when my neighbors stopped by unexpectedly and it earned rave reviews. From birthdays to holiday gatherings, it never fails to impress with its gorgeous layers and bold flavors.

Ingredients

• Chocolate cake mix: for a rich moist base that bakes up consistently every time go for a trusted brand you love
• Shredded sweetened coconut: for authentic candy bar flavor make sure it is moist and fresh not dry or stale
• Granulated sugar: sweetens the coconut layer and helps with the fudge-like texture choose fine white sugar that dissolves easily
• Whole milk: brings creaminess to the coconut layer and keeps it luscious the richer the milk the better the result
• Vanilla extract: amplifies the flavor throughout the coconut go for pure vanilla if possible
• Chocolate chips: melt down into a smooth ganache pick a quality brand with a chocolate percentage you enjoy
• Heavy cream: combines with chocolate chips to make the ganache thick and luxurious look for cream with at least 36 percent fat for best results

Instructions

Prepare the Cake:

Mix your chocolate cake batter as directed on the box. Pour it into a 9 by 13 inch pan that is greased and lined as needed. Bake it at the temperature given on your cake mix box until the center is set and a pick comes out clean. Do not overbake or the cake will be dry.

Mix the Coconut Layer:

While the cake bakes, place sugar and whole milk into a saucepan and gently heat over medium. Stir frequently for about three to four minutes until the sugar has dissolved fully and you have a sweet milk syrup.

Add the Coconut and Vanilla:

Remove the pan from heat and stir in the shredded coconut plus vanilla extract. Mix until everything is evenly moistened and the coconut mixture looks creamy not too dry.

Spread Coconut on Hot Cake:

Take the hot cake from the oven and immediately spoon over the coconut mixture. Spread evenly all the way to the edges using a spatula or the back of a spoon. This step lets the coconut layer melt slightly into the cake.

Make the Ganache:

Put the chocolate chips into a heat-safe bowl. Warm the heavy cream in a small saucepan until it is steaming and starting to bubble at the edges but not boiling. Pour the hot cream right over the chocolate chips and let it sit for two minutes. The chocolate will soften.

Mix the Ganache:

After two minutes gently stir the mixture until the chocolate and cream have come together in a glossy smooth ganache. Stir patiently to avoid lumps.

Spread Ganache Over the Coconut Layer:

Pour and spread the warm ganache evenly over the coconut layer using an offset spatula or the back of a spoon. Try to cover every bit so the cake has even lusciousness in each bite.

Set and Slice:

Let the cake rest at room temperature for forty five to sixty minutes so the ganache firms up before slicing. The layers will slice cleanly and look stunning on a plate.

Coconut is my favorite part of this cake and brings back memories of sharing Mounds bars with my grandmother after school. Every time I eat a piece I am instantly a kid again savoring chocolatey coconut treats at the kitchen table.

Storage Tips

Once cooled and set cover the cake tightly with plastic wrap or foil. It will keep at room temperature for about two days or in the fridge for five days. For longer storage cut into squares wrap each in plastic and freeze in an airtight container for up to three months. Thaw overnight in the fridge and serve chilled or bring to room temperature.

Ingredient Substitutions

If you want to use a homemade chocolate cake go for your favorite recipe in place of the mix. For the ganache you can substitute semisweet for dark or milk chocolate chips depending on how sweet you like it. Almond coconut milk can replace whole milk in the filling just expect a slightly milder taste and different texture.

Serving Suggestions

Serve each square chilled for clean layers or slightly warmed for a softer gooier bite. A dollop of whipped cream or a sprinkle of toasted coconut on top takes it to the next level. I love surprising dinner guests with a square tucked into a pretty dessert cup at the end of a meal.

Cultural Context

Inspired by the Mounds candy bar this dessert became popular at church potlucks and family reunions in the American South. Its easy method and dramatic layers fit every occasion from birthdays to holiday buffets. The combination of coconut and chocolate is cherished around the world and always draws people in.

Seasonal Adaptations

Try sprinkling crushed peppermint over the ganache for a festive winter touch For summer add a scatter of fresh raspberries on top when serving Around Easter hide a few chocolate eggs or candies in the coconut layer

Success Stories

One Christmas I made this Mounds Cake as a freezer meal. Days later I brought it out for a last minute family party and it tasted freshly baked. My sister says she makes it with dark chocolate chips for grown up flavor and always gets recipe requests.

This cake is always a hit wherever you bring it and the layers look as gorgeous as they taste. Make it ahead and enjoy every lush bite with friends and family.

Recipe FAQs

→ How can I ensure the coconut layer is creamy?

Dissolve sugar fully into heated milk before adding coconut and vanilla. Spread while warm for best texture.

→ Is boxed cake mix required or can I use homemade?

Homemade chocolate cake can be substituted as long as you use a similar pan size for proper layering.

→ How do I get a smooth chocolate ganache?

Heat cream just to steaming, then pour over chocolate chips and let sit before stirring until glossy and smooth.

→ Can this be made ahead of time?

Yes, let the cake set fully. Cover and refrigerate for up to three days to keep it fresh and easy to slice.

→ What’s the best way to slice this dessert?

Let the dessert cool and set, then use a sharp knife dipped in hot water for clean slices through all layers.