MOUNDS CAKE - Recipe

Here’s a rich, chocolatey treat for coconut lovers: Mounds Cake — inspired by the classic Mounds candy bar! 🍫🥥 This decadent dessert layers moist chocolate cake with a sweet coconut filling and glossy chocolate frosting. It’s a show-stopper for any gathering.

🍫 MOUNDS CAKE

🕒 Prep Time: 25 minutes

⏱️ Bake Time: 30–35 minutes

❄️ Chill Time: Optional, but recommended

🍴 Serves: 12–16

📝 Ingredients

For the Chocolate Cake

Use your favorite chocolate cake recipe or a box mix (devil’s food or chocolate fudge work best).

Bake in a 9×13-inch pan and let it cool completely.

For the Coconut Filling

1 cup granulated sugar
1 cup milk
1 tbsp butter
2½ cups sweetened shredded coconut

For the Chocolate Frosting

1 cup semisweet chocolate chips
½ cup heavy cream
2 tbsp butter
Optional: ½ tsp vanilla extract

👩‍🍳 Instructions

🔹 1. Make the Cake

Bake chocolate cake in a 9×13-inch pan according to package or recipe.
Let it cool completely in the pan.

🔹 2. Make the Coconut Filling

In a saucepan, combine sugar, milk, and butter.
Bring to a boil over medium heat, stirring constantly.
Remove from heat and stir in the shredded coconut.
Spread this warm mixture evenly over the cooled cake.

🔹 3. Make the Chocolate Frosting

Heat heavy cream in a small saucepan just until it begins to simmer.
Remove from heat and pour over the chocolate chips and butter in a bowl.
Let sit for 2–3 minutes, then stir until smooth. Add vanilla if using.
Let the frosting cool slightly so it thickens, then pour/spread over the coconut layer.

🔹 4. Chill & Serve

Refrigerate the cake for at least 1 hour to set the layers.
Slice and enjoy cold or at room temperature!

🔁 Variations

Almond Joy Style: Add sliced almonds over the coconut before frosting.
Layer Cake Version: Use two 9-inch round cakes with coconut in the middle and frosting on top.
Sheet Cake Shortcut: Use store-bought chocolate frosting for a quicker version.

Would you like a from-scratch chocolate cake base, mini cupcake version, or a low-sugar adaptation?