Mounds Cake is a rich, layered dessert that tastes just like the classic chocolate‑coconut candy bar in cake form. A moist chocolate base is topped with a sweet coconut layer and finished with silky chocolate ganache and toasted coconut.
Ingredients
Chocolate cake layer
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1 box chocolate cake mix, plus ingredients on the box (or your favorite 9×13 chocolate cake recipe)
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Butter and flour or baking spray for the pan
Coconut filling
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3 cups sweetened shredded coconut
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1 can (14 oz) sweetened condensed milk
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1/2 cup heavy cream or whole milk
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1 tsp vanilla extract
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Pinch of salt
Chocolate topping
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1 1/2 cups semisweet chocolate chips
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3/4 cup heavy cream
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1 tbsp butter
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Optional: extra toasted coconut for garnish
Step 1: Bake the Chocolate Cake
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Heat oven to 350°F (175°C). Grease and flour a 9×13‑inch pan.
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Prepare cake batter according to package or recipe directions.
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Pour into the pan and bake until a toothpick inserted in the center comes out clean (usually 25–30 minutes).
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Cool the cake about 10–15 minutes so it is still warm but not piping hot.
Step 2: Make the Coconut Layer
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In a bowl, mix shredded coconut, sweetened condensed milk, heavy cream, vanilla, and a pinch of salt until thick and sticky.
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While the cake is still slightly warm, gently spread the coconut mixture evenly over the top in a thick layer.
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Return the pan to the warm (but turned‑off) oven for 5–10 minutes to help the coconut set and bond to the cake, then cool completely.
Step 3: Prepare the Chocolate Ganache
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Heat heavy cream in a small saucepan or microwave until just steaming, not boiling.
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Pour hot cream over chocolate chips in a heat‑safe bowl. Let sit 2–3 minutes, then stir until smooth and glossy.
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Stir in butter for extra shine and richness; cool a few minutes until slightly thickened but still pourable.
