This Mounds Cake brings together layers of tender chocolate cake and sweet coconut filling, topped with silky chocolate frosting that tastes just like biting into your favorite candy bar. I first made this for my sister Karla's birthday, and she actually squealed when she saw the coconut peeking out between the layers. It's surprisingly simple to put together, and the result looks like something from a fancy bakery.
If you love chocolate and coconut together, this one's calling your name. The cake stays moist for days, and every slice feels like a little celebration. You might also love my Cookie Dough Brownies for another chocolate indulgence, or try the Strawberry Matcha Latte Cake if you're in the mood for something lighter and fruity.
Why You'll Love This Mounds Cake
You don't need to be a pro baker to pull this off. The cake batter mixes up quickly, and the coconut filling is just three ingredients stirred together. Here's what makes it worth your time:
Rich chocolate flavor that's deep and satisfying, not overly sweet. The cocoa powder and chocolate frosting work together to create that classic Mounds taste.
Creamy coconut layers that stay moist and tender. The sweetened condensed milk coats every flake of coconut, so you get that signature candy bar texture.
Impressive presentation without the stress. Even if your frosting isn't perfect, this Mounds Cake looks beautiful when you slice it and see those gorgeous layers.
Feeds a crowd with 12 generous servings. It's perfect for birthdays, potlucks, or any time you want to make people really happy.
Easy to make ahead since it keeps well in the fridge. You can bake the layers one day and assemble the next, which takes the pressure off.
If you're craving more coconut desserts, my Chocolate Matzo Crack has a great sweet-salty combo, or you could try Sugar Plum Fairy Cookies for something a little different.
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Mounds Cake Ingredients
Here's everything for the Mounds Cake, frosting, and coconut filling.
See Recipe Card Below This Post For Ingredient Quantities
For the Chocolate Cake
- All-purpose flour: Forms the structure of the cake and keeps it tender. Spoon and level your flour for the best texture.
- Unsweetened cocoa powder: Gives the cake its deep chocolate flavor without added sugar. Dutch-process or natural both work.
- Baking powder and baking soda: Help the cake rise and stay light. Both are needed for the right texture.
- Table salt: Balances the sweetness and brings out the chocolate flavor.
- Granulated sugar: Sweetens the cake and keeps it moist.
- Buttermilk: Adds tang and makes the crumb extra soft. If you don't have buttermilk, you can use milk with a little vinegar.
- Pure vanilla extract: Enhances all the other flavors.
- Vegetable oil: Keeps the cake moist for days. Butter makes a denser cake, so oil is best here.
- Extra-large eggs: Bind everything together and add richness. Room temperature eggs mix more easily.
- Boiling water: Thins the batter and makes the cake incredibly moist. The batter will look runny, but that's exactly right.
For the Chocolate Frosting
- Salted sweet cream butter: Adds richness and a smooth, creamy texture. Make sure it's softened before you start.
- Pure vanilla extract: Rounds out the chocolate flavor.
- Unsweetened cocoa powder: Keeps the frosting deeply chocolatey without being too sweet.
- Powdered sugar: Sweetens and thickens the frosting to spreading consistency.
- Whole milk: Helps thin the frosting just enough to make it smooth and spreadable.
For the Coconut Filling
- Sweetened condensed milk: Coats the coconut and adds sweetness and creaminess.
- Pure vanilla extract: Brings warmth to the filling.
- Salt: Balances the sweetness of the condensed milk.
- Sweetened coconut flakes: The star of the filling. They soak up the condensed milk and taste just like the inside of a Mounds bar.
How to Make Mounds Cake
Follow these steps for a beautiful layered Mounds Cake with chocolate and coconut in every bite.
Preheat oven: Preheat your oven to 350°F. Spray two 9-inch round cake pans with baker's spray to keep the cakes from sticking.
Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar until everything's blended and there are no lumps.
Mix wet ingredients: Add the buttermilk, vanilla, and vegetable oil to the dry ingredients. Whisk until just combined. The mixture will be thick at this point.
Add the eggs: Whisk in the eggs one at a time, mixing well after each one until you don't see any streaks. The batter will start to look smoother.
Add boiling water: Carefully whisk in the boiling water. The batter will turn thin and pourable, which is exactly what you want for a moist cake.
Bake the cake: Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans before removing.
Prepare the frosting: In a stand mixer or using a handheld mixer, beat the softened butter for 1 to 1½ minutes on medium-high speed until it's smooth and creamy. Lower the speed to medium-low and add the vanilla and cocoa powder, mixing until combined. Gradually add the powdered sugar, 1 cup at a time, alternating with splashes of milk. Keep beating until the frosting is smooth and fluffy.
Prepare the coconut filling: In a large bowl, whisk together the sweetened condensed milk, vanilla, and salt until smooth. Stir in the coconut flakes, making sure every piece is coated with the creamy mixture.
Assemble the cake: Once the cakes are fully cooled, carefully remove them from the pans. Use a cake leveler or serrated knife to slice each cake in half horizontally, giving you four layers total.
Layer the cake: Place the bottom cake layer on a round cake board or serving plate. Spread ⅓ of the coconut filling evenly over the first layer. Add the second cake layer on top and spread another ⅓ of the filling. Repeat with the third layer and the remaining filling. Place the fourth layer on top, leaving it coconut-free.
Frost the cake: Spread a thin layer of frosting over the entire cake to lock in the crumbs. Smooth it evenly, then add a thicker layer of frosting on top and around the sides. You can make it as smooth or rustic as you like. Chill the cake in the refrigerator until you're ready to slice and serve.
Substitutions and Variations
Buttermilk substitute: Mix 1¼ cups milk with 1 tablespoon white vinegar or lemon juice. Let it sit for 5 minutes before using.
Oil swap: You can use melted coconut oil instead of vegetable oil for a subtle coconut flavor throughout the cake.
Frosting shortcut: Use store-bought chocolate frosting if you're short on time. It won't be quite as rich, but it'll still taste great.
Dark chocolate version: Use dark cocoa powder in both the cake and frosting for a more intense chocolate flavor.
Add almonds: Fold ½ cup of chopped almonds into the coconut filling for a bit of crunch and an Almond Joy twist.
Make it boozy: Add 1 tablespoon of dark rum to the coconut filling for a grown-up version.
Equipment For Mounds Cake
- Two 9-inch round cake pans: For baking the layers. Make sure they're the same size so the layers stack evenly.
- Stand mixer or handheld mixer: Makes the frosting smooth and fluffy without much effort.
- Large mixing bowls: You'll need a few for the cake batter, frosting, and filling.
- Whisk: For blending the dry ingredients and mixing the batter.
- Cake leveler or serrated knife: To slice the cakes in half horizontally and create four even layers.
- Round cake board or serving plate: Gives you a stable base for assembling and frosting the cake.
- Cake bands (optional): Help the cakes bake more evenly if you have them. Soak them in water before wrapping around the pans.
Storage and Make-Ahead Tips
Refrigerator storage: Store the finished Mounds Cake covered in the refrigerator for up to 4 days. The coconut filling and frosting both need to stay cold.
Freezing: You can freeze the unfrosted Mounds Cake layers wrapped tightly in plastic wrap for up to 3 months. Thaw them in the fridge overnight before assembling.
Make-ahead: Bake the cake layers a day ahead and keep them wrapped at room temperature. Make the frosting and filling the next day when you're ready to assemble.
Serving from the fridge: Let the cake sit at room temperature for 15 to 20 minutes before slicing. It's easier to cut, and the flavors come through better when it's not ice cold.
Serving Suggestions
This Mounds Cake is rich enough to stand on its own, but here are a few ways to make it even better:
With vanilla ice cream: A scoop of cold vanilla ice cream on the side balances the richness and adds a creamy contrast.
Fresh berries: Serve slices with fresh raspberries or strawberries for a pop of color and a little tartness.
Whipped cream: A dollop of lightly sweetened whipped cream on top makes each slice feel extra special.
With coffee: This Mounds Cake pairs beautifully with a strong cup of coffee or an espresso. The bitterness cuts through the sweetness perfectly.
You might also enjoy it alongside Caramel Turtle Pie Recipe for a chocolate and caramel dessert spread, or serve Vegan Hot Cross Buns for brunch the next morning.
Expert Tips
Don't skip the boiling water. It makes the batter thin, but it's the secret to a super moist Mounds Cake. Trust the process.
Cool completely before slicing. If the cakes are even slightly warm, they'll crumble when you try to cut them. Patience pays off here.
Use room temperature ingredients. Room temperature eggs and butter mix more easily and create a smoother batter and frosting.
Level your cakes. If the tops domed while baking, slice them flat before assembling. It makes stacking easier and looks neater.
Chill before slicing. A cold Mounds Cake is much easier to cut into clean slices. Use a sharp knife and wipe it between cuts.
Save extra filling. If you have leftover coconut filling, it's delicious stirred into yogurt or spooned over ice cream.
FAQ
What is a mounds cake?
A Mounds Cake is a chocolate layer cake filled with sweetened coconut and covered in chocolate frosting, inspired by the classic Mounds candy bar. It's rich, moist, and tastes just like the chocolate-coconut combo you know and love. My sister Karla says it's even better than the candy bar because you get more coconut in every bite.
What was Queen Elizabeth's favorite cake?
Queen Elizabeth's favorite cake was reportedly chocolate biscuit cake, a no-bake dessert made with rich tea biscuits and dark chocolate. It's very different from this Mounds Cake, but both are deeply chocolatey and loved by anyone with a sweet tooth.
Which cake is best for diabetics?
Cakes made with sugar substitutes like allulose or erythritol, and almond or coconut flour, are often better choices for diabetics. This Mounds Cake is high in sugar, so it's not the best option unless you modify the recipe. You could try reducing the sugar and using a sugar substitute, but the texture might change.
What was Elvis' favorite cake flavor?
Elvis Presley's favorite cake was a rich, moist yellow cake with chocolate frosting, sometimes called Elvis Presley Cake. He loved anything decadent and indulgent, so he probably would've enjoyed this Mounds Cake too. It's got that same over-the-top, celebratory feel.
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Mounds Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Spray two 9-inch round cake pans with non-stick baking spray.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Add buttermilk, vanilla extract, and vegetable oil to the dry ingredients. Whisk just until combined.
- Add the eggs one at a time, whisking well after each addition.
- Carefully whisk in the boiling water. The batter will be thin, but this is expected.
- Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
- In a stand mixer or using a handheld mixer, beat the butter on medium-high speed for 1-1½ minutes until smooth.
- Reduce the mixer speed to medium-low and add the vanilla extract and cocoa powder. Mix until fully combined.
- Gradually add the powdered sugar, one cup at a time, alternating with the milk. Beat well after each addition until the frosting is smooth and fluffy.
- In a large bowl, whisk together the sweetened condensed milk, vanilla extract, and salt. Stir in the shredded coconut until fully coated.
- Carefully slice the cooled cakes in half horizontally using a serrated knife or cake leveler.
- Place the bottom layer of cake on a cake board or serving plate. Spread ⅓ of the coconut filling evenly over the surface.
- Place the second layer of cake on top and repeat the process with the remaining coconut filling. The top layer will not have coconut.
- Spread a thin layer of frosting over the entire cake to seal the coconut filling. Chill for 30 minutes.
- After chilling, spread a thicker layer of frosting over the top and sides of the cake. Finish smoothing it out.
- Chill the cake in the refrigerator until ready to serve.
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