Homemade Mounds Cake Recipe: Chocolate & Coconut Heaven

I stumbled upon this Mounds Cake recipe years ago when looking for something special to make for my husband’s birthday. The combination of rich chocolate cake with that creamy coconut filling reminds me of those candy bars I loved as a child, but in an elevated, homemade form that always steals the show.

Growing up, my grandmother always had Mounds candy bars stashed in her kitchen drawer. That distinctive combination of dark chocolate and sweet coconut was her favorite treat, and it became mine too. When I first tried creating this Mounds Cake for a family gathering, the nostalgia hit immediately – that same perfect pairing of flavors, but transformed into a showstopping dessert that had everyone asking for the recipe.

The moment I sliced into that first cake, revealing the creamy white layer of coconut between two chocolate layers, I knew I’d found a new family tradition. My daughter now helps me make it, carefully spreading the coconut filling and watching in anticipation as I frost the outside with rich chocolate. It’s become our go-to celebration cake, requested for birthdays, anniversaries, and holiday gatherings. Ready to create your own chocolate-coconut memory? Let’s get baking!

Why You’ll Love This Chocolate Coconut Dream Cake

I’ve been making this Mounds Cake for nearly every special occasion in our house for the past five years, and there’s a good reason it keeps making an appearance. This recipe transforms the classic candy bar flavors into a decadent dessert that strikes the perfect balance between sophisticated and nostalgic.

• Perfect flavor combination that balances rich chocolate with sweet, tropical coconut in every bite
• Impressive presentation with minimal decoration effort – the contrast between the dark chocolate exterior and surprise coconut filling creates a wow factor when sliced
• Make-ahead friendly dessert that actually tastes even better the next day as the flavors meld together
• Simple ingredients you likely already have in your pantry, with no specialty items required
• Crowd-pleasing recipe that satisfies both chocolate lovers and coconut enthusiasts alike

My neighbor once said this cake “tastes like a vacation in the tropics wrapped in chocolate” – and I couldn’t agree more!

Ingredient Note List

All-purpose flour: I always use unbleached all-purpose flour in this recipe to create a cake with the perfect tender crumb that still has enough structure to support the coconut filling.

Granulated sugar: This provides the ideal sweetness level for the chocolate cake layers without overwhelming the coconut filling – I’ve found that using less makes the cake taste flat.

Unsweetened cocoa powder: I recommend using a high-quality Dutch-processed cocoa powder for a deeper, richer chocolate flavor that really contrasts beautifully with the sweet coconut filling.

Unsalted butter: Using unsalted butter allows you to control the exact amount of salt in your Mounds Cake, and I’ve found that its richness creates a more luxurious texture than oil-based chocolate cakes.

Buttermilk: The slight tanginess of buttermilk enhances the chocolate flavor while keeping the cake incredibly moist – in a pinch, I’ve substituted regular milk with a teaspoon of vinegar added.

Sweetened condensed milk: This creates that distinctive Mounds candy bar texture in the filling – thick, sweet, and with a hint of caramelized flavor that plain sugar simply can’t replicate.

Sweetened shredded coconut: I prefer using sweetened coconut in this recipe because it creates that authentic candy-inspired taste and texture that reminds me of the Mounds bars from my childhood.

Powdered sugar: The fine texture of powdered sugar ensures a silky-smooth chocolate frosting without any grittiness – I always sift mine to remove any lumps for the perfect finish.

How to Make the Ultimate Mounds Cake

Step 1: Prepare the Chocolate Cake Base

Step 1. I always start by preheating my oven to 350°F (175°C) and thoroughly greasing my 9-inch round cake pan – I’ve learned the hard way that a well-prepped pan prevents sticking disasters.

Step 2. In my largest mixing bowl, I whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until they’re evenly distributed – my grandmother taught me that proper mixing of dry ingredients prevents flour pockets in the finished cake.

Step 3. I’ve found that creaming the softened butter until it’s truly smooth before adding the eggs, vanilla, and buttermilk makes for a more velvety cake texture that melts in your mouth.

Step 4. When combining the wet and dry ingredients, I always add the flour mixture gradually while stirring gently – overmixing has resulted in tough cakes in the past, so I stop as soon as everything is just incorporated.

Step 2: Baking Perfect Cake Layers

Step 5. I pour the batter into my prepared pan and use an offset spatula to smooth the top, which ensures even baking and a flat surface for stacking later.

Step 6. My secret to perfectly baked chocolate cake is to set the timer for 5 minutes less than the recipe suggests and then check frequently – in my oven, these layers typically take exactly 27 minutes until a toothpick comes out with a few moist crumbs.

Step 7. I’ve learned that allowing the cake to cool in the pan for exactly 10 minutes creates the perfect balance – any less and it might fall apart, any more and it could start to steam and get soggy.

Step 3: Creating the Coconut Filling

Step 8. While the cake cools completely, I mix together the shredded coconut, sweetened condensed milk, and vanilla until well combined – my daughter loves helping with this part, and I’ve noticed that the filling develops better flavor if it sits for at least 30 minutes.

Step 4: Assembling Your Mounds Cake

Step 9. I carefully slice the cooled cake horizontally using a long serrated knife, and I’ve found that inserting toothpicks around the perimeter as guides helps me get an even cut every time.

Step 10. When spreading the coconut filling, I leave about a half-inch border around the edge of the bottom layer – I’ve discovered this prevents the filling from squishing out when you add the top layer.

Step 5: Making Perfect Chocolate Frosting

Step 11. For the chocolate frosting, I always beat the butter for a full 3 minutes until it’s extremely light and fluffy – my husband says this extra time makes the frosting much more spreadable and silky.

Step 12. I’ve learned to add the cocoa powder first before the powdered sugar, alternating with small amounts of milk, which prevents that puff of sugar dust that used to cover my kitchen.

Step 6: Finishing Your Masterpiece

Step 13. When frosting the cake, I start with a thin “crumb coat” over the entire cake, chill it for 15 minutes, then apply the final coat – a trick I learned from my mother-in-law that creates a much smoother finish.

Step 14. For a special touch, I sometimes press additional coconut flakes around the bottom edge of the cake or sprinkle a few on top – my family fights over these extra coconutty bits!

How to Store & Reheat

I’ve found that this Mounds Cake actually tastes even better the day after baking, as the flavors have time to meld together. After serving, I cover any leftovers with a cake dome or place them in an airtight container and store them at room temperature for up to 2 days.

For longer storage, I always move the cake to the refrigerator, where it stays fresh for up to 5 days. The refrigeration firms up the coconut filling and frosting, creating an almost fudge-like texture that my husband actually prefers to freshly made.

If you’re serving refrigerated cake, I recommend letting it sit at room temperature for about 30 minutes before eating – I’ve found this brings the flavors and textures back to their optimal state. In my experience, this cake doesn’t freeze well due to the coconut filling, which can become watery when thawed.

What to Serve with Mounds Cake

Fresh Berries: I love serving this rich chocolate cake with a side of fresh raspberries or strawberries. The bright, tart flavor cuts through the sweetness and adds a beautiful pop of color to each plate.

Vanilla Ice Cream: My family insists on having a small scoop of high-quality vanilla ice cream alongside their Mounds Cake. The warm-cold contrast and the way the melting ice cream mingles with the chocolate frosting creates an irresistible combination.

Strong Coffee: In my kitchen, this cake is always accompanied by a cup of dark roast coffee. The slightly bitter coffee perfectly balances the sweet coconut and chocolate flavors for an adult indulgence.

Coconut Whipped Cream: For special occasions, I whip up some coconut-infused whipped cream to double down on the tropical flavor. Just fold a teaspoon of coconut extract into freshly whipped cream for an elegant topping.

Toasted Almonds: When I want to add some texture contrast, I sprinkle toasted sliced almonds around the plated cake slices. The nutty crunch complements both the chocolate and coconut elements beautifully.

FAQs

Can I use unsweetened coconut instead of sweetened?
I don’t recommend it for this recipe. The sweetened coconut provides both the texture and sweetness level that creates that authentic Mounds candy bar flavor profile.

Why did my cake crack when I was trying to cut it horizontally?
Make sure your cake has cooled completely before slicing. I’ve found chilling it in the refrigerator for 30 minutes makes it much easier to get a clean cut.

Can I make this cake ahead of time for a party?
Absolutely! I often make this cake the day before serving. The flavors actually develop and improve overnight, making it a perfect make-ahead dessert.

Is there a dairy-free alternative for the buttermilk?
I’ve successfully used coconut milk with a tablespoon of lemon juice as a buttermilk substitute, which adds a subtle extra coconut flavor that works wonderfully in this recipe.

My frosting seems too thick. What should I do?
Add milk one teaspoon at a time until you reach your desired consistency. In warmer weather, I sometimes need less milk than the recipe calls for.

Mounds Cake

A delightful chocolate and coconut treat that satisfies your sweet cravings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 400 kcal

Equipment

• 9-inch round cake pan
• mixing bowls
• whisk
• electric mixer
• wire rack

Ingredients

  

Cake Ingredients

• 1 cup All-purpose flour Provides structure to the cake.
• 1 cup Granulated sugar Adds sweetness.
• 1/2 cup Unsweetened cocoa powder Gives the cake its chocolate flavor.
• 1 teaspoon Baking powder Helps the cake rise.
• 1/2 teaspoon Baking soda Works with the baking powder for leavening.
• 1/4 teaspoon Salt Enhances flavor.
• 1/2 cup Unsalted butter Softened, for moisture and richness.
• 2 large Eggs Adds moisture and structure.
• 1 teaspoon Vanilla extract Adds flavor.
• 1/2 cup Buttermilk Adds moisture and tang.

Coconut Filling Ingredients

• 1 cup Sweetened shredded coconut Provides the coconut flavor.
• 1/2 cup Sweetened condensed milk Adds sweetness and moisture.
• 1 teaspoon Vanilla extract For flavor in the filling.

Chocolate Frosting Ingredients

• 1/2 cup Unsalted butter Softened, for a creamy frosting.
• 2/3 cup Unsweetened cocoa powder For chocolate flavor in the frosting.
• 3 cups Powdered sugar Sweetens the frosting.
• 1/3 cup Milk To achieve the desired frosting consistency.
• 1 teaspoon Vanilla extract Adds flavor to the frosting.

Instructions

 

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
• In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• In another bowl, cream the softened butter until smooth. Add the eggs, vanilla extract, and buttermilk, mixing until well combined.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
• Pour the cake batter into the prepared cake pan and smooth the top.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• In a medium bowl, mix together the shredded coconut, sweetened condensed milk, and vanilla extract until well combined.
• Once the cake has cooled completely, slice it in half horizontally to create two layers.
• Spread the coconut filling evenly over the bottom layer of the cake, then place the top layer back on.
• In a mixing bowl, beat the softened butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with the milk, mixing until smooth and creamy. Stir in the vanilla extract.
• Spread the chocolate frosting evenly over the top and sides of the cake.

Notes

Enjoy your Mounds Cake, a delicious chocolate and coconut dessert that will satisfy your sweet cravings!

Keyword Chocolate Cake, Coconut Cake, Mounds Cake