Here’s a rich, decadent Mounds Cake—chocolate cake layered with sweet coconut filling and topped with chocolate frosting. If you love the candy bar, this one’s a winner 🥥🍫
Ingredients
Chocolate Cake:
- 1 box chocolate cake mix
- Ingredients listed on box (eggs, oil, water)
Coconut Filling:
- 2 cups sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
Chocolate Frosting:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tbsp butter
- Optional: ½ tsp vanilla extract
Instructions
- Bake the Cake
- Preheat oven to 350°F (175°C).
- Prepare cake mix according to package directions.
- Bake in a greased 9×13-inch pan.
- Let cake cool completely.
- Make the Coconut Layer
- In a bowl, mix shredded coconut with sweetened condensed milk until well combined.
- Spread evenly over the cooled cake.
- Make the Chocolate Topping
- Heat heavy cream and butter in a saucepan (or microwave) until hot but not boiling.
- Pour over chocolate chips and let sit 2 minutes.
- Stir until smooth; add vanilla if using.
- Assemble
- Pour chocolate frosting over the coconut layer, spreading evenly.
- Chill & Serve
- Refrigerate at least 1 hour to set.
- Slice and serve chilled or at room temperature.
Tips & Variations
- Extra coconut flavor: Add ½ tsp coconut extract to the filling.
- Almond Joy twist: Sprinkle sliced almonds over the coconut before adding chocolate.
- From-scratch cake: Use your favorite homemade chocolate cake instead of boxed.
- Even richer: Use dark chocolate chips for the topping.
If you want, I can also give you a poke-style Mounds cake, a layer cake version, or a no-bake Mounds dessert that’s perfect for potlucks 🍰
