If you’re ready for dessert bliss, you simply have to try Mounds Cake — a luscious, layered treat that perfectly channels the famous candy bar we all secretly crave. This crowd-pleasing confection starts with rich chocolate cake, is topped with a dreamy marshmallow coconut filling, and then slathered with fudgy chocolate frosting. Every decadent bite delivers that signature mix of coconut chew and deep chocolate flavor. Trust me, if you love coconut and chocolate together, this Mounds Cake will become your go-to for birthdays, potlucks, and every sweet craving in between!
Ingredients You’ll Need
Every ingredient in this Mounds Cake recipe is carefully chosen to create the perfect taste and texture. Most items are kitchen staples, but each plays a starring role, from the moist cake base to the gooey coconut layer and the silky chocolate glaze. Here’s what you’ll need and why each is essential:
- Chocolate cake mix: Using a cake mix gives you a fluffy, foolproof base and saves time without sacrificing taste.
- Eggs, oil, and water: These are the buddies your cake mix calls for, providing moisture, structure, and lightness.
- Granulated sugar: Adds sweetness and helps the coconut-marshmallow layer set up beautifully.
- Milk: Used in both the coconut filling and frosting for extra creaminess and smooth texture.
- Large marshmallows: They melt into the filling for that iconic, gooey marshmallow effect you love in Mounds Cake.
- Sweetened shredded coconut: The star of the show — delivers that signature chewy, tropical bite.
- Semisweet chocolate chips: Bring a deep, chocolatey richness to the top layer without being overly sweet.
- Unsalted butter: Adds silkiness and a buttery depth to the chocolate frosting.
- Powdered sugar: Sweetens and thickens the chocolate topping, making it glossy and spreadable.
- Vanilla extract: Rounds out all the flavors and gives the chocolate frosting a warm, aromatic finish.
How to Make Mounds Cake
Step 1: Bake the Chocolate Cake
Start by preparing your chocolate cake mix in a 9×13-inch pan according to the package instructions. This creates the fluffy, tender base for your Mounds Cake. Once baked, let it cool only slightly — you want it still a bit warm to soak up the coconut layer.
Step 2: Prepare the Coconut Marshmallow Filling
In a medium saucepan over medium heat, combine 1 cup granulated sugar and 1 cup milk, stirring until the sugar dissolves completely. Next, add the marshmallows, whisking gently as they melt into a smooth, glossy mixture. Once melted, stir in the sweetened shredded coconut until everything is sticky and well combined. This gooey filling is what takes a simple chocolate cake straight into Mounds Cake territory!
Step 3: Layer the Coconut Filling Over the Cake
Carefully pour the warm coconut-marshmallow filling evenly over your still-warm chocolate cake. Use a spatula or the back of a spoon to spread it right to the edges, letting that sweet layer nestle into every nook and cranny.
Step 4: Make the Chocolate Frosting
In a clean saucepan over low heat, melt together the semisweet chocolate chips, unsalted butter, and 1/4 cup milk. Stir constantly until you have a glossy, smooth consistency. Remove from the heat and whisk in the powdered sugar and vanilla extract until no lumps remain and you’re left with the silkiest chocolate frosting ever.
Step 5: Frost the Cake
Pour the still-warm chocolate frosting over the coconut layer and use your spatula to smooth it all the way to the corners. This final step locks in the coconut goodness and gives your Mounds Cake that irresistible, candy bar-worthy finish. Let the whole cake cool completely before slicing — if you can wait that long!
How to Serve Mounds Cake
Garnishes
Dress up your Mounds Cake with a dusting of extra shredded coconut for a snowy effect, a sprinkle of mini chocolate chips, or a light drizzle of melted chocolate across each slice. A little fresh whipped cream or a few toasted coconut flakes can really make every piece even more inviting.
Side Dishes
Since Mounds Cake is already rich and decadent, I love serving it with something cool and light, like a scoop of vanilla bean ice cream or a fresh fruit salad. Personally, I think a mug of strong coffee or a glass of cold milk is the perfect beverage pairing to balance out the sweetness.
Creative Ways to Present
For a party, try cutting the cake into bite-sized squares and serving on cupcake liners for a grab-and-go treat! You can also stack two layers (with extra coconut filling between) for an impressive, bakery-style look. Or, use a round cutter to create mini Mounds Cakes for individual desserts at your next brunch or shower.
Make Ahead and Storage
Storing Leftovers
Leftover Mounds Cake can be covered tightly and stored in the refrigerator for up to five days. The flavors actually intensify as it chills, so don’t hesitate to make it a night ahead for parties. Just bring it to room temperature for the best texture before serving.
Freezing
You can absolutely freeze slices (or the whole cake). Wrap cooled pieces in plastic wrap and foil, or store in an airtight freezer container for up to 2 months. Thaw overnight in the fridge before serving; trust me, it still tastes fantastic!
Reheating
While Mounds Cake is delicious cold, if you prefer it just slightly warm, pop individual slices in the microwave for 10–15 seconds. This softens the layers and makes the frosting gooey again, creating a super-comforting dessert experience.
FAQs
Can I use homemade chocolate cake instead of a box mix?
Absolutely! If you have a favorite homemade chocolate cake recipe, simply bake it in a 9×13-inch pan and proceed with the coconut and frosting layers as written. The homemade touch just makes your Mounds Cake even more special.
What’s the best way to get clean, neat slices?
Letting your Mounds Cake cool completely is key! Also, for extra-neat cuts, use a sharp knife dipped in hot water and wiped dry between slices.
Can I make this Mounds Cake dairy-free?
Sure thing! Substitute a dairy-free milk (like almond or coconut) for the milk, and use dairy-free chocolate chips and butter alternatives. The result will still be deliciously chocolatey and coconutty.
How can I intensify the coconut flavor?
Stir a splash of coconut extract into the marshmallow-coconut filling, or sprinkle some toasted coconut on top of the finished cake for an even bigger tropical punch.
I don’t have marshmallows. Can I use something else?
If you’re out of marshmallows, try using marshmallow fluff or crème. The texture will be slightly different, but your Mounds Cake will still be wonderfully moist and flavorful.
Final Thoughts
There’s something irresistibly nostalgic about digging into a slice of Mounds Cake, and I guarantee you’ll win friends and fans every time you bake it. So grab your ingredients and treat yourself — I can’t wait for you to experience how truly magical this chocolate-coconut dessert can be!
Print
Mounds Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent delight of Mounds Cake – a luscious layered treat featuring chocolate cake topped with a gooey coconut filling and rich chocolate frosting. Perfect for any occasion!
Ingredients
Chocolate Cake:
- 1 box chocolate cake mix (plus required eggs, oil, and water)
Coconut Filling:
- 1 cup granulated sugar
- 1 cup milk
- 24 large marshmallows
- 1 package (14 oz) sweetened shredded coconut
Chocolate Frosting:
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter
- 1/4 cup milk
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare and Bake the Chocolate Cake: Follow package directions to prepare and bake the chocolate cake in a 9×13-inch pan. Let cool slightly.
- Make the Coconut Filling: In a saucepan, combine sugar and milk over medium heat. Add marshmallows, melt, then stir in coconut. Pour over cake.
- Prepare the Chocolate Frosting: Melt chocolate chips, butter, and milk in a saucepan. Remove from heat, whisk in powdered sugar and vanilla. Pour over coconut layer.
- Cool and Serve: Let the cake cool completely before slicing and serving.
Notes
- For a deeper flavor, consider using dark chocolate chips or adding a touch of coconut extract to the coconut filling.
- The cake can be made a day ahead and refrigerated until serving.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
