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Slice of Mounds cake with chocolate frosting and coconut filling.

Mounds Cake

A decadent chocolate cake layered with creamy coconut filling, reminiscent of the classic chocolate-covered coconut candy bar.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling & Chilling 2 hours 30 minutes
Total Time 3 hours 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 920
Ingredients Method Notes

Ingredients
  

Chocolate Cake:
  • 2 cups all-purpose flour spooned and leveled
  • ¾ cup unsweetened cocoa powder
  • 1¾ teaspoons baking powder
  • 1¾ teaspoons baking soda
  • 1 teaspoon table salt
  • 2¼ cups granulated sugar
  • 1¼ cups buttermilk
  • 2¼ teaspoons pure vanilla extract
  • ⅔ cup vegetable oil
  • 3 large eggs room temperature
  • 1 cup boiling water
Chocolate Frosting:
  • 1½ cups salted sweet cream butter
  • 2 teaspoons pure vanilla extract
  • ¾ cup unsweetened cocoa powder
  • 4½ cups powdered sugar
  • ½ cup whole milk
Coconut Filling:
  • 1½ cups sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon salt
  • 4 cups sweetened shredded coconut flaked

Method
 

  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
  2. In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, salt and sugar.
  3. Add the buttermilk, vanilla and oil and whisk just until combined.
  4. Add the eggs one at a time, whisking well after each.
  5. Carefully whisk in the boiling water. The batter will be thin.
  6. Divide between the pans and bake 30–35 minutes, until a toothpick comes out clean. Cool completely, at least 1 hour.
  7. For the frosting, beat the butter on medium-high for 1–1½ minutes. On medium-low, add the vanilla and cocoa, then the powdered sugar one cup at a time, alternating with the milk, until smooth and fluffy.
  8. For the filling, whisk the condensed milk, vanilla and salt, then stir in the coconut until fully coated.
  9. Slice each cooled cake in half horizontally to make 4 layers.
  10. Place one layer on a cake board and spread with one-third of the filling. Repeat with the second and third layers. Top with the fourth layer (no filling).
  11. Spread a thin crumb coat of frosting over the whole cake and chill 30 minutes.
  12. Frost the top and sides with the remaining frosting. Chill at least 1 hour before slicing.

Notes

Cake mix option: bake one box of chocolate or devil's food cake mix in two 9-inch pans per the box directions, then fill and frost as written.
9x13 pan: bake 35–40 minutes, poke holes in the warm cake, spread the filling over it, cool, then frost the top.
Almond Joy version: stir ½ cup chopped toasted almonds into the filling.
Store covered in the fridge up to 4 days.