Mounds Cake – A Rich, Coconut-Filled Indulgence for True Chocolate Lovers

Mounds Cake is the kind of dessert that commands attention: rich, ultra-moist chocolate layers paired with a lush coconut filling inspired by the classic candy bar. This cake delivers deep, satisfying chocolate flavor balanced by the soft sweetness of coconut, offering a nostalgic yet elevated experience. Despite its decadent profile, it’s surprisingly easy to prepare, and the results feel bakery-worthy. I once replaced a splash of milk in the batter with almond milk when I was short on dairy, and the cake remained incredibly moist—proof that this recipe is quite forgiving. Whether baked for celebrations, holidays, or simply to satisfy a craving, this Mounds Cake brings comfort, indulgence, and a hint of tropical flair in every bite. It’s a dessert you will return to whenever you want something bold, sweet, and irresistibly chocolatey.

Why You’ll Love This Recipe

This cake features moist chocolate layers, a creamy coconut center, and a silky chocolate topping. It’s simple to assemble, impressive to serve, and a guaranteed favorite among chocolate and coconut lovers.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chocolate Cake Batter

A classic chocolate cake base made with cocoa powder provides the structure and rich chocolate notes. It forms the foundation for the Mounds-inspired filling.

Sugar

Used in both the cake and the coconut layer, sugar creates sweetness while helping maintain moisture in the crumb.

Flour

Flour gives the cake its body and soft texture. A balanced amount ensures the layers stay tender and not overly dense.

Cocoa Powder

Cocoa intensifies the chocolate flavor and gives the cake its deep, characteristic color. Unsweetened cocoa works best.

Eggs

Eggs bind the batter and support the rise of the cake, giving each layer a soft, fluffy structure.

Milk

Milk adds moisture and tenderness to the cake batter. Almond milk substitutes well—I’ve used it before with great results.

Vegetable Oil

Oil helps create an incredibly moist crumb, making the cake soft enough to complement the coconut layer.

Shredded Coconut

Sweetened shredded coconut forms the signature filling. It brings texture, sweetness, and that unmistakable Mounds flavor profile.

Sweetened Condensed Milk

This ingredient helps bind the coconut filling and makes it creamy and rich, ensuring it stays soft between the cake layers.

Butter

Butter enhances richness in the filling and the chocolate topping, creating smooth, glossy finishes.

Chocolate Chips

Melted chocolate chips create the topping, adding a fudgy layer that ties the dessert together beautifully.

Directions

Begin by preheating your oven and preparing your cake pans with parchment or a light coating of oil. Whisk the dry ingredients—flour, cocoa powder, sugar, baking powder, and salt—in a large bowl. In a separate bowl, combine eggs, milk, oil, and vanilla until smooth. Add the wet ingredients to the dry mixture and whisk just until combined. Pour the batter evenly between the pans and bake until a toothpick inserted in the center comes out clean. While the cakes cool, prepare the coconut filling by mixing shredded coconut, sweetened condensed milk, and softened butter until cohesive and creamy. Once the cake layers are cool, spread the coconut mixture generously between them. For the topping, melt chocolate chips with a small amount of butter until smooth and glossy. Pour the chocolate over the assembled cake, letting it gently drip down the sides. Allow the cake to set before slicing, ensuring clean layers and a stable structure.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe yields 10–12 slices. Preparation takes about 20 minutes, with 30–35 minutes of baking and additional cooling and assembly time.

Storage/reheating

Store the cake covered in the refrigerator for up to three days. Allow slices to come to room temperature before serving for optimal texture. Freezing is possible if wrapped tightly; thaw overnight in the refrigerator.

Variations and Customizations

Dark Chocolate Version
Use dark chocolate chips in the topping for a deeper, less sweet finish.

Almond Joy Twist
Add toasted almonds between the layers for a nutty crunch reminiscent of the Almond Joy candy bar.

Lighter Coconut Filling
Use unsweetened coconut and add an extra spoon of condensed milk for balance.

Cream Cheese Coconut Layer
Blend a bit of cream cheese into the filling for added tang and creaminess.

Layered Sheet Cake
Bake as a sheet cake and spread the coconut filling and chocolate topping over the top for an easier, rustic presentation.

FAQs

Can I use a boxed chocolate cake mix?

Yes, it works well and saves time—just prepare the filling and topping as instructed.

Is sweetened coconut required?

Sweetened works best, but unsweetened can be used with slight adjustments to sweetness.

Can I make this cake ahead of time?

Yes, it keeps well refrigerated and may taste even better the next day.

Can I use coconut milk in the batter?

It can replace the milk, adding extra coconut aroma.

Why is my cake dense?

Overmixing the batter can deflate it—mix only until combined.

Can I freeze the coconut filling?

It’s better prepared fresh for ideal texture.

Can I add chocolate chips to the batter?

Yes, they add extra richness and texture.

Should the topping be poured warm?

Slightly warm is ideal; too hot may melt the filling.

Can I use cream instead of condensed milk?

No, condensed milk provides sweetness and structure the filling needs.

Can I make this cake dairy-free?

Use dairy-free milk, vegan butter, and dairy-free chocolate for good results.

Conclusion

Mounds Cake is the ultimate treat for chocolate and coconut lovers—a moist, rich chocolate base filled with creamy, sweet coconut and topped with a smooth layer of melted chocolate. Simple to prepare yet striking to serve, it’s ideal for celebrations or whenever you want a dessert that impresses effortlessly. With its satisfying texture and nostalgic flavor combination, this cake brings pure indulgence to every slice.

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