Mounds Bar Cake is everything I adore in a homemade dessert: deeply chocolatey, generously packed with coconut, and finished with a silky, glossy chocolate ganache that looks straight out of a bakery window. Thank you for being here — truly. Sharing cakes like this one feels like passing along a well-loved family secret, and I’m so excited you’re baking alongside me today.
If you love rich chocolate desserts with coconut (hello, Mounds fans!), this cake is about to become your new go-to. Don’t forget to subscribe to my email list so you never miss a cozy, tested-and-loved recipe coming straight from my kitchen to yours.
Overview of Recipe Content
This Mounds Bar Cake is inspired by the classic candy bar we all grew up sneaking from the pantry — moist chocolate cake layers, a sweet coconut filling, and a thick chocolate ganache poured over the top like a velvet blanket.
Why you’ll love this cake
- Bakery-style look with easy, home-baker steps
- Ultra-moist chocolate crumb
- Sweet coconut center that stays soft (never dry!)
- Perfect for holidays, potlucks, birthdays, or Tuesday night cravings
What it tastes like
Imagine biting into a Mounds bar, but softer, richer, and fresher. Deep cocoa flavor, sweet coconut chew, and a smooth chocolate finish that melts on your tongue.
Ingredients
Cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water
Coconut Filling
- 3 cups sweetened shredded coconut
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1½ cups semi-sweet chocolate chips
- 1 cup heavy cream
- 1 tablespoon butter (optional, for extra shine)
Tools Needed
Substitutions & Additions
- Swap coffee for hot water if needed
- Use dark chocolate chips for a bolder ganache
- Add a pinch of espresso powder to intensify chocolate flavor
How to Make Mounds Bar Cake
Step 1: Bake the Chocolate Cake
Preheat your oven to 350°F (175°C). Grease and line your cake pans. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, milk, oil, and vanilla. Mix until smooth, then slowly pour in hot coffee. The batter will be thin — that’s the secret to a moist cake.
Divide evenly and bake for 30–35 minutes. Let cool completely.
Step 2: Make the Coconut Filling
In a bowl, stir together coconut, condensed milk, melted butter, and vanilla. It should be thick, sticky, and smell like pure nostalgia.
Step 3: Assemble
Place one cake layer on a serving plate. Spread coconut filling evenly. Top with the second cake layer.
Step 4: Ganache Time
Heat cream until just simmering, then pour over chocolate chips. Let sit 2 minutes, then stir until smooth. Pour over the cake and gently spread to the edges. Let it drip naturally — rustic is beautiful.
What to Serve with Mounds Bar Cake
- Fresh brewed coffee or espresso
- Vanilla bean ice cream
- Fresh raspberries for contrast
- A tall glass of cold milk (trust me)
Tips for Making It Perfect
- Cool cakes completely before assembling
- Use room-temperature ingredients
- Chill cake 20 minutes before slicing for clean cuts
- For extra coconut flavor, toast a little coconut for garnish
Storage Instructions
- Store covered at room temperature for 2 days
- Refrigerate up to 5 days
- Freeze slices (wrapped well) for up to 2 months
General Information
This cake takes inspiration from the iconic Mounds candy bar, first introduced in the 1920s. Coconut and chocolate have long been a classic American dessert pairing, especially popular in holiday baking and Southern-style cakes.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Bake the cake layers a day ahead and assemble before serving.
Can I use boxed cake mix?
You can, but homemade gives the best texture and flavor.
Is this cake very sweet?
It’s rich, but balanced by deep cocoa and creamy ganache.
Can I add almonds?
Absolutely — sprinkle chopped almonds over the coconut layer.
Conclusion
This Mounds Bar Cake is rich, nostalgic, and downright unforgettable. If you love coconut desserts, be sure to also try my Chocolate Coconut Macaroons or Almond Joy Poke Cake — both use similar flavors in fun ways.
Happy baking, my friend. Save yourself a slice before it disappears!
Interactive Elements
Leave a review if you bake this cake!
Share your creation on Pinterest and tag me via
https://www.pinterest.com/poulefrecipe/
Nutritional Information (Approximate per slice)
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Carbohydrates | 62g |
| Sugar | 45g |
| Fat | 28g |
| Protein | 6g |
| Fiber | 4g |
| Sodium | 320mg |
Irresistibly Decadent Mounds Bar Cake (9 Reasons You’ll Fall in Love!)
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Mounds Bar Cake is a rich, ultra-moist chocolate cake layered with a sweet coconut filling and finished with a glossy chocolate ganache. Inspired by the classic Mounds candy bar, this bakery-style dessert is perfect for holidays, potlucks, or anytime you’re craving a deeply chocolatey, coconut-packed treat.
Ingredients
For the Chocolate Cake:
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee or hot water
For the Coconut Filling:
3 cups sweetened shredded coconut
1 (14-ounce) can sweetened condensed milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
For the Chocolate Ganache:
1½ cups semi-sweet chocolate chips
1 cup heavy cream
1 tablespoon butter (optional, for shine)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add eggs, milk, oil, and vanilla extract. Mix until smooth.
4. Slowly stir in the hot coffee or water until the batter is thin and well combined.
5. Divide batter evenly between prepared pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
6. Allow cake layers to cool completely before assembling.
7. In a medium bowl, mix shredded coconut, sweetened condensed milk, melted butter, and vanilla until thick and sticky.
8. Place one cake layer on a serving plate and spread the coconut filling evenly on top.
9. Add the second cake layer and gently press down.
10. Heat heavy cream in a small saucepan until just simmering.
11. Pour hot cream over chocolate chips and butter. Let sit for 2 minutes, then stir until smooth.
12. Pour ganache over the cake, spreading gently to the edges. Let set before slicing.
Notes
For best results, let the cake chill for 20–30 minutes before slicing for cleaner cuts.
Use room-temperature eggs and milk to ensure a smooth batter.
Hot coffee enhances the chocolate flavor without making the cake taste like coffee.
Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 75mg
Table of Contents
Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
Let’s be friends!
