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A homemade slice of Mounds Cake with moist chocolate cake, a thick coconut filling, rich chocolate ganache dripping down the sides, and toasted coconut sprinkled on top, served on a plate with a fork.

Mounds Cake

A rich and moist homemade Mounds Cake that perfectly balances chocolate and coconut layers. Simple to make, incredibly satisfying, and even better the next day.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Mounds Cake, Mounds Cake filling, Mounds cake recipe on Facebook, Mounds cake recipes, Mounds cake with coconut filling, Mounds cake with sweetened condensed milk, Old fashioned mounds cake, Old Fashioned Mounds cake recipe
Prep Time: 30 minutes
Cook Time: 35 minutes
Chill Time: 2 hours
Total Time: 3 hours 5 minutes
Servings: 12
Calories: 520kcal
Cost: $13

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.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes
 

Nutrition

Serving: 130g | Calories: 520kcal | Carbohydrates: 66g | Protein: 5g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 360mg | Potassium: 280mg | Fiber: 4g | Sugar: 48g | Vitamin A: 500IU | Calcium: 110mg | Iron: 2.5mg