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mounds cake recipe

Mounds Cake Recipe: Easy Homemade Chocolate Coconut Treat

A rich and indulgent Mounds cake with layers of moist chocolate cake, creamy coconut filling, and silky chocolate ganache. Perfect for chocolate-coconut lovers!
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Prep Time 20 minutes
Cook Time 30 minutes
1 hour 1 minute
Total Time 1 hour 50 minutes
Course Cake flavors
Servings 4 people
Calories 420 kcal

Ingredients
  

For the Cake:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup buttermilk or plant-based alternative
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot water

For the Coconut Filling:

  • 1 1/2 cups sweetened shredded coconut
  • 1/2 cup sweetened condensed milk or coconut cream for vegan option
  • 1 tsp vanilla extract

For the Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream or coconut milk for dairy-free option

Instructions
 

Prepare the cake layers:

  • Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • Add eggs, buttermilk, oil, and vanilla. Mix until smooth, then slowly stir in hot water.
  • Divide batter evenly between pans and bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely.

Make the coconut filling:

  • In a small bowl, mix shredded coconut with condensed milk and vanilla until well combined.

Prepare the ganache:

  • Heat heavy cream until just simmering. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth.

Assemble the cake:

  • Place one cake layer on a serving plate. Spread the coconut filling evenly over the top.
  • Add the second layer and pour ganache over the top, letting it drip down the sides.

Chill and serve:

  • Refrigerate for at least 30 minutes before slicing to set the ganache.

Notes

  • Variations: Add chopped almonds to the coconut filling for an Almond Joy twist.
  • Storage: Store in the fridge for up to 5 days. Serve chilled or at room temperature.
  • Substitutions: Use gluten-free flour for a gluten-free cake or swap granulated sugar with coconut sugar.

Nutrition

Calories: 420kcalCarbohydrates: 50gProtein: 6gFat: 22gFiber: 3g
Keyword chocolate coconut cake, decadent dessert ideas, Mounds cake recipe, rich chocolate cake
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