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This Mounds Cake is a luscious chocolate coconut cake that brings together a moist sponge, a creamy coconut layer, and glossy ganache—just like the candy bar you love. Trust me, once you taste this easy dessert recipe, you’ll be hooked!
Why You’ll Love This Recipe
- Waves of chocolate coconut cake flavor in every bite
- No fancy tools—just basic bowls and pans
- Perfect sweet treat for potlucks or birthdays
- Coconut dessert layer feels like a tropical vacation
- Easy dessert recipe even beginners can nail
- Layered cake that looks fancy but bakes in under an hour
Ingredients
Here are the simple ingredients for your Mounds Cake—no trips to specialty stores required:
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder (Ghirardelli recommended)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs, room temperature
• 1/2 cup milk (whole or 2% works)
• 1/2 cup full-fat coconut milk (Thai Kitchen is great)
• 1/4 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 8 ounces semi-sweet chocolate, chopped or chips
• 3/4 cup heavy cream (for ganache)
• 2 tablespoons unsalted butter (for ganache)
Directions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy release.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well blended. Sifting the cocoa helps avoid lumps.
- In a separate bowl, beat the granulated sugar, brown sugar, and eggs on medium speed until the mixture is fluffy and slightly pale—about 2 minutes.
- Alternate adding the dry ingredients and the milks (milk and coconut milk) to the sugar-egg mix, starting and ending with the dry mix, stirring gently with a spatula.
- Fold in the melted butter and vanilla extract until just combined—overmixing can make the cake tough.
- Pour the batter into your prepared pan. Bake 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Let cool in the pan for 10 minutes.
- While still warm, sprinkle the shredded coconut evenly over the cake and gently press it into the top. This forms that dreamy coconut layer. Chill the cake for 15 minutes so it firms up.
- To make the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped chocolate and butter in a heatproof bowl. Let sit 2 minutes, then stir until glossy and smooth.
- Pour the ganache over the chilled, coconut-topped cake, using a spatula to smooth it to the edges. Refrigerate for at least 30 minutes, until set.
- Let sit at room temperature for 5 minutes before slicing so the ganache doesn’t crack. Serve with a cup of coffee or a tall glass of milk.
Servings & Timing
Makes 12–16 slices
Prep Time: 20 minutes
Chill/Rest Time: 45 minutes (15 min coconut layer + 30 min ganache)
Total Time: About 1 hour 15 minutes
Variations
• Swap in almond milk and vegan butter for a dairy-free version.
• Add 1 teaspoon espresso powder to the cake batter for a mocha twist.
• Mix dark chocolate shards into the coconut layer for extra crunch.
• Use gluten-free flour blend to make this a gluten-free coconut dessert.
• Scatter chopped Mounds bars between layers for candy-bar indulgence.
Storage & Reheating
Store the cake in an airtight container in the fridge for up to 4 days—just be sure to keep it covered so the coconut layer stays moist. You can freeze individual slices in a zip-top bag for up to 2 months; thaw overnight in the fridge. To serve, let slices warm at room temperature for 10 minutes or pop them in the microwave for 10–15 seconds for that just-baked feel.
FAQs
Q: Can I use sweetened or unsweetened coconut?
A: Sweetened shredded coconut gives you that classic candy-bar vibe, but unsweetened works if you prefer less sugar—just add 1–2 tablespoons extra brown sugar to the batter.
Q: My coconut layer seems soggy—what went wrong?
A: Press the coconut firmly and chill it well before adding ganache; excess liquid from warm cake can draw moisture, so chilling is key.
Q: Can I skip the chilling steps?
A: You can serve right away, but the ganache will be softer and the layers less distinct—chilling gives that clean, professional slice.
Q: How do I keep the cake from sticking?
A: Lining the pan with parchment paper and letting the cake cool 10 minutes before flipping helps it release cleanly every time.
Q: Can I double this recipe for a 9×13 pan?
A: Yes—just bake for 30–35 minutes and monitor doneness with a toothpick, as larger pans may need extra time.
Q: Why isn’t my ganache setting?
A: Make sure your ratio is correct (3:1 chocolate to cream). If it’s too thin, chill the bowl and stir in a bit more chopped chocolate.
Conclusion
This Mounds Cake delivers lush chocolate coconut flavors in a beautiful layered cake that’s surprisingly simple to bake. With minimal fuss and a big payoff, it’s sure to become your new go-to coconut dessert. Give it a whirl, leave your feedback below, and don’t miss my other sweet treats like coconut macaroon cookies!
Mounds Cake
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (like Ghirardelli)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs
- 1/2 cup milk
- 1/2 cup full-fat coconut milk (Thai Kitchen is great)
- 1/4 cup unsalted butter melted, cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 8 ounces semi-sweet chocolate chopped or chips
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter for ganache
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan, lining the bottom with parchment.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well blended.
- In another bowl, beat granulated sugar, brown sugar, and eggs until fluffy and lighter in color.
- Alternately add the dry mix and milks to the sugar-egg mixture, starting and ending with dry, stirring gently.
- Fold in melted butter and vanilla until just combined—avoid overmixing to keep the crumb tender.
- Pour batter into the pan and bake for 25–30 minutes, or until a toothpick comes out clean; cool in pan for 10 minutes.
- Stir the shredded coconut into the warm cake while still in the pan, then gently press to adhere; chill for 15 minutes.
- Heat cream until simmering, pour over chopped chocolate and butter, let sit 2 minutes, then stir until glossy.
- Pour ganache over the coconut-topped cake, spread evenly, then chill for at least 30 minutes before slicing.
- Let the cake sit at room temperature for 5 minutes, slice, and enjoy with a cup of coffee or tea.
