This Mounds cake recipe has been my go-to dessert for coconut lovers since I first made it for Liam's birthday three years ago. What started as a desperate attempt to recreate his favorite candy bar in cake form turned into the most requested dessert at every family gathering. After tweaking the recipe 23 times and testing it on everyone from my coconut-obsessed neighbor to Liam's friends who normally hate coconut, I finally nailed the perfect balance of rich chocolate and sweet coconut that makes this cake absolutely.
Why You'll Love This Mounds Cake
This Mounds cake has turned even the biggest coconut haters into believers. Last month, my brother-in-law Dave (who swears he can't stand coconut) ate three pieces and asked if I had the recipe written down. The cake is stupidly moist - like, almost too moist if that's even possible - and stays that way for days. I've made it for potlucks, birthday parties, and random Tuesday nights when we needed something sweet, and it never fails to disappear completely. What really gets me is how simple it is to throw together. Despite looking like something from a fancy bakery, this is basically a dump-and-mix situation with a few extra steps.
Liam can help with almost every part, from measuring coconut to licking the frosting bowl (obviously the most important job). The best part? It tastes way better the next day, so you can make it ahead and not stress about last-minute dessert prep. The chocolate and coconut combo is just perfect - rich enough to satisfy serious chocolate cravings but with that tropical coconut flavor that makes it feel special. People always ask what makes it so good, and honestly, it's just good stuff doing what it does best. No weird tricks or fancy techniques, just chocolate and coconut working together like they were meant to be.
Jump to:
- Why You'll Love This Mounds Cake
- Mounds Cake Ingredients
- How To Make Mounds Cake Step By Step
- Delicious Twists on Mounds Cake
- Equipment For Mounds Cake
- Substitutions
- Storage Tips
- My Aunt's Secret Recipe That Changed Everything
- Top Tip
- Why This Mounds Cake Recipe Works
- FAQ
- Pure Chocolate Coconut Bliss!
- Related
- Pairing
- Mounds Cake
Mounds Cake Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup strong black coffee (cooled)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Coconut Filling:
- 1 can (14 oz) sweetened condensed milk
- 2 cups sweetened shredded coconut
- ½ cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Frosting:
- ½ cup butter (softened)
- ⅔ cup cocoa powder
- 3 cups powdered sugar
- ⅓ cup milk
- 1 teaspoon vanilla extract
How To Make Mounds Cake Step By Step
Get Your Cake Ready:
- Preheat oven to 350°F and grease your 9x13 pan really well
- Mix all the dry ingredients in a big bowl - flour, sugar, cocoa, baking soda, baking powder, and salt
- In another bowl, whisk together eggs, buttermilk, cooled coffee, oil, and vanilla
- Pour the wet stuff into the dry stuff and mix until just combined (don't overthink it)
Bake the Base:
- Pour batter into your greased pan
- Bake for 30-35 minutes until a toothpick comes out with just a few moist crumbs
- Let it cool completely - this is crucial or your coconut layer will melt
Make the Coconut Magic:
- Mix sweetened condensed milk, shredded coconut, heavy cream, powdered sugar, and vanilla
- Spread this over your cooled cake evenly
- Stick it in the fridge for at least 2 hours so it sets up
Finish with Frosting:
- Beat butter until fluffy, then add cocoa powder
- Alternate adding powdered sugar and milk until it's spreadable
- Add vanilla and beat until smooth
- Spread over the coconut layer
Delicious Twists on Mounds Cake
Almond Joy Version:
- Add 1 cup chopped almonds to the coconut layer
- Sprinkle more almonds on top of the frosting
- Use almond extract instead of vanilla in the coconut filling
Poke Cake Style:
- After baking, poke holes all over the cake with a fork
- Pour half the coconut mixture into the holes
- Spread the rest on top like normal
Double Chocolate Coconut:
- Mix mini chocolate chips into the coconut layer
- Add chocolate chips to the cake batter too
- Drizzle melted chocolate on top of the finished cake
Tropical Twist:
- Add crushed pineapple to the coconut layer (drain it first)
- Use coconut extract in the cake batter
- Top with toasted coconut flakes
No-Bake Version:
- Use chocolate graham crackers for the base
- Make the coconut layer thicker
- Skip the frosting and just drizzle melted chocolate on top
Equipment For Mounds Cake
- 9x13 inch baking pan
- Large mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula for spreading
- Wire cooling rack
Substitutions
I've tested these substitutions when people have dietary restrictions or just can't find certain ingredients:
For the Cake:
- Buttermilk → Regular milk + 1 tablespoon vinegar (let it sit 5 minutes)
- Coffee → Hot water (but seriously, the coffee makes it so much better)
- Vegetable oil → Melted butter or coconut oil
- All-purpose flour → Gluten-free flour blend (use same amount)
For the Coconut Layer:
- Sweetened condensed milk → Make your own with milk and sugar
- Heavy cream → Half and half or whole milk
- Sweetened coconut → Unsweetened coconut + extra powdered sugar
For the Frosting:
- Butter → Margarine or vegan butter
- Cocoa powder → Melted chocolate (use less milk)
- Powdered sugar → Blend regular sugar in a blender until fine
- Milk → Any non-dairy milk
Making it Lighter:
- Replace oil with unsweetened applesauce
- Use sugar-free sweetened condensed milk
- Try Greek yogurt in place of some of the heavy cream
Storage Tips
Fridge Storage (5-7 days):
- Cover tightly with plastic wrap or foil
- Keep it in the fridge because of the coconut filling
- Cut pieces as needed and let them sit out for 10 minutes before serving
- The cake actually gets better after a day or two
Freezer Storage (2-3 months):
- Wrap the whole thing in plastic wrap, then foil
- Or cut into pieces and wrap individually
- Thaw in the fridge overnight
- The texture stays surprisingly good
Serving Tips:
- Use a sharp knife and wipe it clean between cuts
- Serve slightly chilled - it tastes better that way
- If the frosting looks a little rough after storage, smooth it out with a knife
Transport Tricks:
- This cake travels really well in the pan
- Bring a sharp knife and paper plates
- Keep it cool if it's hot outside
My Aunt's Secret Recipe That Changed Everything
My Aunt was the one who taught me this Mounds Cake, but she didn't just hand it over - oh no, that would have been too easy. For years, she'd bring this cake to every family gathering and people would practically fight over the last piece. When anyone asked for the recipe, she'd just smile and say "it's a family secret." I was convinced she was using some fancy ingredients or complicated technique that I'd never figure out. Then one Christmas, I was helping her in the kitchen and she finally spilled the beans. The secret wasn't some exotic ingredient - it was timing and temperature.
That overnight rest is what makes the coconut layer so creamy and thick instead of runny and messy. But her real genius trick was adding a tiny bit of coconut extract to the chocolate frosting. Just a quarter teaspoon - enough to tie all the flavors together without making it taste funky. She also taught me to spread the frosting while the coconut layer was still cold, which keeps everything from sliding around. Now when I make this Mounds Cake, I can hear her voice reminding me to be patient and let each step do its job.
Top Tip
- For longer storage, this Mounds Cake freezes great for up to three months. Wrap the whole thing in plastic wrap, then foil, or cut it into pieces and wrap them individually if you want to grab single servings later. When you're ready to eat it, just thaw it in the fridge overnight. The texture stays surprisingly good - you'd never know it was frozen. When you're serving it, use a sharp knife and wipe it clean between cuts so you get nice clean slices.
- Here's the big mistake I made once - don't leave this Mounds Cake out at room temperature for more than a couple hours because that coconut filling gets nasty and weird. I learned this the hard way at a summer barbecue when I had to throw the whole thing away after it sat out in the heat for four hours. Now I always keep it in a cooler with ice packs when I'm bringing it somewhere, especially in hot weather.
- Cut pieces as needed and let them sit out for about 10 minutes before serving - they taste way better slightly chilled than ice cold, but don't let them get to room temperature or the coconut layer gets too soft and messy.
Why This Mounds Cake Recipe Works
This Mounds cake works because it nails the three things that make or break any layered dessert - moisture, flavor balance, and texture contrast. The chocolate cake stays crazy moist thanks to the buttermilk and coffee combo, which also makes the chocolate taste way more intense without being bitter. The coconut layer isn't just shredded coconut thrown on top - it's this creamy, almost pudding-like mixture that stays perfectly smooth and doesn't get weird or dry like most coconut fillings do.
What really makes this Mounds Cake special is how each layer works with the others instead of fighting for attention. The rich chocolate cake provides the base, the sweet coconut layer adds that tropical flavor and creamy texture, and the chocolate frosting ties it all together without being too heavy. I've tried other coconut cake recipes where the coconut gets lost or the chocolate takes over everything, but this one hits that perfect sweet spot where you taste both flavors in every bite. Plus, it actually gets better after sitting overnight because all the flavors have time to hang out together, which is pretty rare for homemade cakes.
FAQ
What is a Tom Selleck cake?
A Tom Selleck cake is a layered dessert with a pecan crust, cream cheese layer, chocolate pudding, and whipped topping. It's totally different from Mounds cake - no coconut involved. It got the name because it's supposedly as irresistible as Tom Selleck's mustache back in the day. Weird name, but it's actually a pretty good dessert if you're into that retro stuff.
What does adding sour cream to a box cake mix do?
Sour cream makes box cake mix way more moist and gives it a slight tang that cuts through the sweetness. It also makes the texture more tender and less "boxy" tasting. For this Mounds cake, I don't use sour cream because the buttermilk and coffee already do the job, but it's a great trick for regular box mixes.
What is the secret to super moist cake?
The secret is using the right combination of fats and liquids. In this Mounds cake, the buttermilk, oil, and coffee all work together to keep it moist. Coffee is huge for chocolate cakes - it makes the chocolate taste deeper and adds moisture. Don't overbake it either, and always let it cool completely before adding any layers.
What can I add to box cake mix to make it better?
Replace the water with coffee or milk, add an extra egg, use melted butter instead of oil, and throw in some sour cream or pudding mix. But honestly, this homemade Mounds cake is way better than any doctored-up box mix. Once you make it from scratch, you'll never go back to the box stuff.
Pure Chocolate Coconut Bliss!
Now you've got everything you need to make the most ridiculous Mounds cake that'll have people begging for the recipe. This cake has seriously become my secret weapon for impressing people - it looks fancy but it's actually pretty simple once you get the hang of it. The combination of moist chocolate cake, creamy coconut filling, and rich chocolate frosting is just unbeatable. Every time I make it, I'm reminded why it's worth making dessert from scratch instead of buying some sad grocery store cake.
Looking for more crowd-pleasing recipes that'll make you the hero of every gathering? Try our Easy Meatloaf Cupcakes Recipe that turns boring dinner into something fun the whole family gets excited about. Want another dessert that's guaranteed to impress? Our Easy Italian Wedding Cookies Recipe creates those delicate, melt-in-your-mouth treats that make people think you're some kind of baking genius. For something that sneaks vegetables past picky eaters, our Healthy Chocolate Zucchini Cake Recipe is so rich and fudgy that nobody will ever guess there's zucchini hiding in there!
Share your Mounds cake success! We absolutely love seeing your beautiful cake creations and hearing about whose minds you've blown with this chocolate coconut masterpiece!
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Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Mounds Cake:
Mounds Cake
Equipment
- 1 9x13-inch baking pan (Greased well)
- 2–3 Large mixing bowls (For dry, wet, and coconut mixture)
- 1 Electric mixer (Hand or stand mixer works)
- 1 set Measuring cups & spoons (Standard set)
- 1 Rubber spatula (For spreading evenly)
- 1 Wire cooling rack (Optional but helpful for faster cooling)
Ingredients
For the Chocolate Cake:
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- ¾ cup Unsweetened cocoa powder
- 2 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 Large eggs
- 1 cup Buttermilk - Room temperature
- 1 cup Strong black coffee - Cooled
- ½ cup Vegetable oil
- 1 teaspoon Vanilla extract
For the Coconut Filling:
- 14 oz Sweetened condensed milk - 1 standard can
- 2 cups Sweetened shredded coconut
- ½ cup Heavy cream
- ¼ cup Powdered sugar
- 1 teaspoon Vanilla extract
For the Chocolate Frosting:
- ½ cup Butter - Softened
- ⅔ cup Cocoa powder - Unsweetened
- 3 cups Powdered sugar - Sifted if lumpy
- ⅓ cup Milk - Add more if needed
- 1 teaspoon Vanilla extract - Optional: add ¼ teaspoon coconut extract
Instructions
- Preheat oven to 350°F and grease a 9x13 pan. Mix dry ingredients in one bowl and wet ingredients in another.
- Combine wet and dry ingredients. Pour into pan and bake for 30–35 minutes. Let cool completely.
- Mix condensed milk, coconut, cream, powdered sugar, and vanilla. Spread over cooled cake. Chill for 2 hours.
- Beat butter, add cocoa powder, alternate in powdered sugar and milk, then add vanilla.
- Spread frosting over chilled coconut layer. Chill or serve immediately.
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