Mounds Cake: A Coconut and Chocolate Lover’s Dream


Dive into a Tropical Paradise of Flavors

If you’re a fan of the classic Mounds candy bar, you’re in for a treat. Mounds Cake takes all the flavors you adore—coconut and dark chocolate—and combines them into a luscious, moist cake that’s perfect for any occasion. Whether you’re celebrating a special event or simply indulging your sweet tooth, this cake will transport you to a tropical paradise with every bite. Let’s embark on this coconut and chocolate adventure and create a Mounds Cake that will have everyone asking for seconds.


For the Cake:

  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water

For the Coconut Filling:

  • 1 can (14 ounces) sweetened condensed milk
  • 1 bag (14 ounces) sweetened shredded coconut

For the Chocolate Ganache:

  • 1 1/2 cups semisweet chocolate chips
  • 1/2 cup heavy cream

For Garnish (Optional):

  • Additional shredded coconut
  • Dark chocolate shavings


1. Preheat and Prepare:

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.

2. Mix Dry Ingredients:

  • In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Mix well to combine the dry ingredients.

3. Add Wet Ingredients:

  • Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well combined.

4. Incorporate Boiling Water:

  • Gradually add the boiling water to the batter while stirring. The batter will be thin, but that’s okay; it will result in a moist and tender cake.

5. Bake the Cake Layers:

  • Pour the cake batter evenly into the prepared cake pans.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

6. Prepare the Coconut Filling:

  • While the cakes are baking, combine the sweetened condensed milk and sweetened shredded coconut in a bowl. Mix well to create the coconut filling.

7. Cool the Cakes:

  • Once the cakes are done, remove them from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

8. Assemble the Cake:

  • Place one cake layer on a serving plate.
  • Spread a generous layer of the coconut filling evenly over the top of the first cake layer.
  • Carefully place the second cake layer on top of the coconut filling.

9. Make the Chocolate Ganache:

  • In a microwave-safe bowl, heat the heavy cream until it’s hot but not boiling, about 45 seconds to 1 minute.
  • Pour the hot cream over the semisweet chocolate chips. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth.

10. Ganache the Cake:

  • Pour the chocolate ganache over the assembled cake, allowing it to drip down the sides for a beautiful finish.

11. Garnish and Serve:

  • If desired, garnish the cake with additional shredded coconut and dark chocolate shavings for an extra touch of elegance.

12. Slice and Enjoy:

  • Slice your Mounds Cake and savor every coconut-chocolatey bite.

Tips and Variations:

Customizing Your Mounds Cake


  • You can use a toothpick or cake tester to check if the cakes are done. If it comes out clean with no batter clinging to it, they’re ready.
  • For an even coconut distribution, you can lightly toast the shredded coconut in the oven or a dry skillet until it’s golden brown before using it in the filling.


  • If you’re a fan of almonds, you can sprinkle some sliced or chopped almonds on top of the cake for a Mounds-Almond Joy fusion.
  • Feel free to use milk chocolate chips for a sweeter ganache if you prefer.


  • Make this cake your own by adding a layer of raspberry jam or fresh berries between the cake layers for a fruity twist.


  • Store any leftover Mounds Cake in the refrigerator in an airtight container for up to 3-4 days. The cold temperature will help maintain the freshness of the coconut filling.

Cook’s Note:


  • Mounds Cake is a decadent dessert that combines the beloved flavors of coconut and dark chocolate. It’s perfect for celebrations or when you simply want to treat yourself to a slice of paradise. Share it with family and friends, and watch their faces light up as they savor the rich and tropical goodness of this delightful cake

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