If you love the classic Mounds candy bar—the dark chocolate, the chewy coconut, the satisfying sweetness—imagine those flavors transformed into a decadent cake. The Mounds Candy Bar Cake blends convenience with pure indulgence, making it a favorite for potlucks, birthdays, or whenever you crave that chocolate-coconut fix.
This recipe takes you step by step, from cake base through coconut filling to silky ganache topping, ensuring that every layer brings out the signature taste of the beloved treat. Whether you’re baking for a crowd or just want to indulge at home, this cake is a guaranteed hit.
Why This Cake Is a Standout Dessert
Chocolate and coconut is a combination that never loses its appeal. This cake brings them together in a new form, building on the nostalgia of a candy aisle classic. There’s more than just flavor here—the texture layers invite you in, from moist cake to soft coconut to smooth ganache.
Key Highlights
- Chocolate cake base: Moist, rich, and simple to prepare.
- Gooey coconut layer: Sweet, creamy, and reminiscent of the Mounds filling.
- Ganache finish: Thick, shiny chocolate glaze seals the deal.
- Crowd-friendly: Bakes in a 9×13-inch pan—great for sharing or slicing ahead of time.
- No special tricks: Built for home bakers using accessible ingredients.
The best part? You don’t need a stand mixer or specialty pans. If you can stir, pour, and layer, you’re ready to bake.
Ingredients
Here’s what you’ll need for each part of the Mounds Candy Bar Cake:
| Component | Ingredients |
|---|---|
| Cake | 1 box Devil’s Food cake mix 3 large eggs 1 cup whole milk 1/2 cup vegetable oil |
| Coconut Filling | 2 cups sweetened shredded coconut 1 can (14 oz) sweetened condensed milk 1 tsp vanilla extract |
| Ganache | 2 cups semisweet chocolate chips 1 cup heavy whipping cream |
| Optional Garnish | 1/2 cup toasted coconut flakes Sliced almonds or whipped cream |
Ingredient Notes
- Devil’s Food cake mix: Yields deep chocolate undertones and a fine crumb. Chocolate fudge or regular chocolate cake mix also works.
- Sweetened coconut: Provides the moist, chewy character of a Mounds bar. Unsweetened coconut is drier and less authentic here.
- Sweetened condensed milk: Not the same as evaporated milk; look for the thick, syrupy kind.
- Semisweet chips: Melting these with cream creates traditional ganache.
- Heavy cream: Ensure it’s at least 36% fat for a glossy ganache.
Step-by-Step Instructions
Let’s walk through the process from batter to finished cake. No experience needed, just a willingness to stir and assemble.
1. Prepare and Bake the Chocolate Cake
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan. Line with parchment for easier serving.
- In a large mixing bowl, combine the cake mix, eggs, milk, and oil. Beat by hand or with an electric mixer until fully smooth—about 2 minutes.
- Pour batter into the prepared pan. Bake for 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
2. Make the Coconut Filling
- In a medium bowl, mix the shredded coconut, sweetened condensed milk, and vanilla extract.
- Stir until the coconut is fully coated and the mixture resembles sticky, spreadable filling.
3. Assemble the Coconut Layer
- Using an offset spatula or the back of a spoon, spread the coconut mixture evenly across the cooled cake. Gentle pressure helps avoid tearing the cake’s surface.
- Chill in the refrigerator for 20 minutes to help the coconut layer firm up.
4. Prepare the Chocolate Ganache
- In a small saucepan or microwave-safe bowl, heat the heavy cream until just steaming (don’t boil).
- Pour the hot cream over the semisweet chocolate chips in a heatproof bowl.
- Let stand 2 minutes, then stir slowly until the mixture becomes smooth and glossy.
- Allow the ganache to cool for about 5 minutes so it’s thickened but pourable.
5. Finish and Chill
- Pour the ganache evenly over the chilled coconut layer, spreading as needed to reach the edges.
- If desired, sprinkle toasted coconut or almonds over the wet ganache for added texture and appeal.
- Refrigerate the finished cake for 1 hour before slicing. This helps the layers set and makes neater slices.
Tips for the Perfect Mounds Candy Bar Cake
Home bakers know that even simple recipes benefit from a few thoughtful tricks. Here are the best ways to elevate your cake:
Baking & Mixing
- Room-temperature eggs and milk ensure even mixing and a smooth crumb.
- Mix only until the cake batter is combined; over-mixing can make the cake dense.
Coconut Filling
- For a poke-cake twist, gently poke spaced holes in the cooled cake with a wooden spoon handle, then spread over the coconut layer to let it seep inside. Don’t poke all the way through, or you’ll lose filling to the pan.
- If you love extra coconut punch, add 1/2 cup more coconut to the filling mixture.
Ganache Tips
- Avoid boiling cream. Gentle heat prevents chocolate from seizing or turning grainy.
- Let ganache cool briefly before pouring. Hot ganache can melt the coconut layer, causing it to mix rather than layer.
Serving and Storage
- Let the cake sit for 15 minutes at room temperature before serving for the best texture.
- For a neater cut, use a sharp, thin knife and wipe clean between slices.
Customizations and Variations
Personalize the cake to suit any occasion or preference:
- Nutty variation: Sprinkle chopped pecans or almonds between the coconut and ganache layers for crunch.
- Dark chocolate option: Swap in bittersweet chocolate chips for a deeper flavor in the ganache.
- Whipped cream topping: Add a swirl of whipped cream per serving for lightness.
- Holiday twist: Top with colored coconut by tossing flakes with a drop of food coloring.
Storage Instructions
This cake is just as good the next day—maybe even better, as the flavors meld and settle. Here’s how to keep it fresh:
Refrigeration
- Store leftover cake in an airtight container or cover the pan tightly with foil.
- Refrigerate for up to 4 days. The coconut stays moist, and the ganache maintains its shine.
Freezer Storage
- To freeze, slice the chilled cake, wrap individual pieces first in plastic and then foil, and store in a freezer-safe bag.
- The cake will keep for 1 month in the freezer.
- To thaw, transfer to the refrigerator overnight before serving.
Serving Suggestions
Bring this cake to any gathering, and watch it disappear fast. Its appeal stretches beyond candy lovers to anyone who enjoys a beautiful, layered dessert. Here are a few ways to serve:
- Add a scoop of vanilla ice cream for extra indulgence.
- Serve slightly chilled for a firmer bite, or at room temperature for softness.
- Dress up each piece with a fresh strawberry, a drizzle of chocolate sauce, or a pinch of flaky sea salt for a flavor accent.
Frequently Asked Questions
Can I use homemade chocolate cake instead of a box mix?
Absolutely. Any rich, moist chocolate cake recipe works well—just make sure the cake isn’t too crumbly for layering.
Is it possible to use unsweetened coconut?
You can, but you’ll miss the signature sweetness and texture. Stick to sweetened coconut for the classic experience.
Can I make this cake ahead?
Yes, it’s even better after sitting for a few hours. Each layer melds, creating an authentic “candy bar” bite.
A homemade Mounds Candy Bar Cake brings together all the reasons you love the original treat: deep chocolate, creamy coconut, and that just-sweet-enough finish. With its delicious contrast of flavors and textures, it’s both nostalgic and crowd-pleasing—no candy wrapper required.
Whether you bake it for a family celebration or a last-minute dessert craving, the results are always impressive and delicious. Keep this recipe handy for when you want to share a classic candy flavor in cake form—easy to bake, slice, and enjoy.
Mounds Candy Bar Cake
This dreamy Mounds Candy Bar cake features a moist chocolate cake. It is covered in a luscious coconut filling. A decadent layer of smooth chocolate ganache finishes the cake.
Ingredients
- 1 (15.25 ounce) box devil's food cake mix
- 2 cups semisweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1 cup powdered sugar
- 1 cup milk
- 4 eggs
- 1/2 cup heavy cream
- 1/2 cup vegetable oil
- 1 (14-ounce) bag sweetened flaked coconut (plus more for garnish, optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C). Grease a 9x13-inch baking pan. Line the pan with parchment paper.
- In a large bowl, beat the cake mix, eggs, milk, and oil with an electric mixer on medium until smooth. Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool completely.
- Make the filling: In a medium bowl, mix the coconut, condensed milk, powdered sugar, and vanilla extract. Stir until well combined. Pour the filling over the cooled cake. Spread evenly with a spatula. Cover and refrigerate.
- Make the topping. Place the heavy cream in a microwave-safe bowl. Warm it in 20-second intervals, stirring between each, until hot. Add the chocolate to the bowl. Let it sit for 2-3 minutes. Stir until smooth. Set aside to cool for 5 minutes.
- Pour the chocolate ganache over the coconut filling. Spread it evenly. Refrigerate the cake until the ganache is set.
- Toast 1/2 cup shredded coconut in a dry skillet over medium heat. Stir constantly until lightly golden and fragrant. Sprinkle over the ganache while it’s still wet.
- Once the ganache has set, slice it. Serve chilled or at room temperature. Enjoy!
