Mounds Bar… But Make It an Entire CAKE: The Ultimate Coconut-Chocolate Dream
Some desserts are so iconic, so perfect in their simplicity, that you can’t help but wonder what if there was more? What if you could take the chewy, chocolate-dipped bliss of a Mounds candy bar and turn it into an entire cake? The result is pure magic.
This isn’t just a cake inspired by a candy bar. It’s a celebration of the coconut-chocolate combination that has made Mounds bars a beloved treat for generations. It’s layers of moist, deeply chocolatey cake, a rich coconut filling that will make your head spin, and a silky chocolate glaze that pulls it all together. If you’ve ever loved a Mounds candy bar, this cake will become your new obsession.
Mounds Bar… But Make It an Entire CAKE: The Ultimate Coconut-Chocolate Dream
Some desserts are so iconic, so perfect in their simplicity, that you can’t help but wonder what if there was more? What if you could take the chewy,
Table of Contents
Recipe Overview
- Prep Time: 25 minutes
- Cook Time: 25-30 minutes
- Total Time: 1 hour 5 minutes (plus cooling and setting time)
- Servings: 15 squares
- Cuisine: American
- Course: Dessert
- Calories (Approximate): 750 per serving
Why You’ll Love This Recipe
- Brownie-Like Base: The cake layer is fudgy and rich, just like the brownie base of a classic Mounds bar.
- Ooey-Gooey Coconut Filling: A thick, sweet, and chewy coconut layer is the heart and soul of this dessert.
- Decadent Chocolate Topping: A smooth chocolate glaze seals the deal, making every bite taste like a Mounds bar.
- Incredibly Easy: This recipe uses simple ingredients and a sheet pan format, making it surprisingly easy to pull together.
- Best Shared with a Crowd: With 15 generous squares, this is the perfect dessert for parties, potlucks, and family gatherings.
Ingredients
For the Chocolate Fudge Cake Base:
- 1 box chocolate fudge or Devil’s Food cake mix (plus ingredients called for on the box, like eggs, oil, and water)
- 1 (3.9 oz) box instant chocolate pudding mix
- 1 cup semi-sweet chocolate chips
- 1 cup sour cream (makes it extra moist and rich)
For the Coconut Filling:
- 3 cups sweetened shredded coconut
- 1 (14 oz) can sweetened condensed milk
- 1 cup powdered sugar
- ½ cup unsalted butter, softened
For the Chocolate Ganache Topping:
- 1½ cups semi-sweet chocolate chips
- 1 cup heavy cream
- 1 tablespoon unsalted butter
For Garnish:
- ½ cup sweetened shredded coconut, toasted (for sprinkling on top)
Ingredient Notes
Cake Mix: While I usually prefer baking from scratch, a chocolate fudge or Devil’s Food cake mix is perfect for this recipe. It creates that dense, brownie-like base that holds up beautifully to the heavy coconut filling.
Sour Cream: This is my secret ingredient for a boxed mix. It adds moisture and richness, giving you a cake that tastes homemade.
Sweetened Condensed Milk: This is essential for the coconut filling. It adds sweetness and helps bind the coconut together into a thick, gooey layer.
Toasted Coconut: Toasting the coconut for the garnish adds a wonderful nutty depth and a beautiful golden color. Keep a close eye on it, as it can burn quickly.
Step-by-Step Instructions
1. Bake the Chocolate Cake Base
Preheat your oven according to the cake mix instructions. In a large mixing bowl, combine the cake mix, instant chocolate pudding mix, sour cream, and the eggs, oil, and water called for on the cake mix box. Mix until smooth. Fold in the 1 cup of semi-sweet chocolate chips.
Pour the batter into a greased 9×13-inch baking dish. Bake according to the package instructions, usually 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool completely in the pan on a wire rack before adding the filling.
2. Make the Coconut Filling
In a medium bowl, combine the sweetened shredded coconut, sweetened condensed milk, powdered sugar, and softened butter. Mix until everything is well combined and the mixture forms a thick, sticky paste.
3. Spread the Coconut Layer
Once the cake has cooled completely, spread the coconut filling evenly over the top, making sure to cover the entire surface. Use a spatula to smooth it out.
4. Make the Chocolate Ganache
In a small saucepan over medium heat, heat the heavy cream until it just begins to simmer, with small bubbles forming around the edges. Remove from the heat and add the semi-sweet chocolate chips and butter. Let it sit for 2-3 minutes, then whisk until the chocolate is completely melted and the mixture is smooth and glossy.
5. Top with Ganache
Pour the ganache over the coconut layer and spread it evenly with a spatula, covering the filling completely. The ganache will set as it cools.
6. Garnish and Chill
Sprinkle the toasted shredded coconut over the top of the ganache while it’s still wet. Refrigerate the cake for at least 1 hour to allow the ganache and filling to set properly.
7. Slice and Serve
Once set, slice into squares and serve. Store any leftovers in the refrigerator.
Expert Tips
- Cool the Cake Completely: If the cake is still warm when you add the coconut filling, the filling will melt and become runny. Patience is key!
- Use Full-Fat Ingredients: For the richest, most decadent result, use full-fat sour cream, heavy cream, and sweetened condensed milk.
- Toast the Coconut: Toasting the coconut brings out its natural sweetness and adds a wonderful nutty flavor and a beautiful golden color.
- Make Ahead: This cake actually tastes even better the next day as the flavors have time to meld together.
Variations
- Almond Joy Cake: Add 1 cup of toasted sliced almonds to the coconut filling for an Almond Joy-inspired twist.
- Dark Chocolate Lover’s Version: Use dark chocolate cake mix and dark chocolate chips for an even more intense chocolate flavor.
- White Chocolate Ganache: Swap the semi-sweet chocolate for white chocolate for a sweeter, creamier topping.
- Add a Cream Cheese Layer: For even more richness, spread a layer of cream cheese frosting between the cake and the coconut filling.
Storage Instructions
Store the cake in an airtight container in the refrigerator for up to 5 days. Because of the cream and coconut filling, it should always be refrigerated.
Reheating Tips
This cake is best served chilled or at room temperature. If you prefer it warm, microwave individual slices for 15-20 seconds.
Common Mistakes to Avoid
- Skipping the Cooling Step: Adding the filling or ganache to a warm cake will cause them to melt and slide off.
- Overmixing the Cake Batter: Overmixing can develop gluten and make the cake tough. Mix just until combined.
- Not Toasting the Coconut: The toasted coconut adds a wonderful flavor and texture that raw coconut simply can’t replicate.
- Cutting Before It’s Set: Let the cake chill for at least an hour before slicing for clean, neat squares.
What to Serve With
- Vanilla Ice Cream: The classic pairing rich chocolate cake with cold, creamy ice cream.
- Whipped Cream: A dollop of freshly whipped cream adds lightness.
- Coffee or Hot Chocolate: The perfect warm beverage to accompany this rich dessert.
Frequently Asked Questions
Q: Can I use a different cake mix?
A: Yes! German chocolate cake mix, dark chocolate, or even a plain chocolate cake mix will work beautifully.
Q: Can I make this from scratch instead of using a mix?
A: Absolutely. Use your favorite homemade chocolate cake or brownie recipe as the base. Just make sure it’s a sturdy, dense cake that can support the filling.
Q: Why is my coconut filling too runny?
A: If your filling is runny, it may be because the cake wasn’t completely cool, or the filling wasn’t mixed thoroughly. Refrigerating the cake will help it set.
Q: Can I freeze this cake?
A: Yes, you can freeze the cake (without the ganache topping) for up to 2 months. Thaw overnight in the refrigerator and add the ganache fresh before serving.
Q: What can I use instead of heavy cream for the ganache?
A: You can use coconut cream or a dairy-free heavy cream alternative for a dairy-free version. The texture may be slightly different.
Q: How do I toast coconut?
A: Spread the shredded coconut on a baking sheet and bake at 350°F for 3-5 minutes, stirring frequently, until golden brown. Watch closely as it burns easily.
Conclusion
This Mounds Bar Cake is the ultimate dessert for anyone who loves the classic coconut-chocolate combination. It captures everything you love about the candy bar the rich chocolate, the sweet coconut, the satisfying chewiness and transforms it into a decadent, shareable cake that’s perfect for any occasion.
What I love most about this recipe is how it brings back those childhood memories of unwrapping a Mounds bar and savoring every bite. Now, you can enjoy that same nostalgic flavor in a dessert that’s even more indulgent and perfect for sharing.
So go ahead bake this cake for your next gathering, or just because you deserve something special. Trust me, it won’t last long!
Have you tried making this Mounds Bar Cake? I’d love to hear how it turned out! Share your photos, tips, and any creative variations in the comments below. Happy baking!
