Mounds Bar… But Make It an Entire CAKE: The Ultimate Coconut-Chocolate Dream

If you’ve ever wished you could dive headfirst into the blissful combination of a Mounds bar—that perfect marriage of rich, dark chocolate and sweet, chewy coconut—then prepare to have your dessert dreams come true. This isn’t just a candy bar; it’s a show-stopping, layered celebration cake. Imagine moist coconut cake layers, a luscious and creamy coconut filling, all enveloped in a glossy, decadent dark chocolate ganache. This Mounds Bar Cake is for coconut lovers, chocolate enthusiasts, and anyone who believes that more is more when it comes to decadent desserts. It’s impressive yet approachable, and I’ll guide you through every step to ensure your success. Let’s transform that iconic candy bar into the centerpiece of your next celebration.

Gathering Your Ingredients: A Symphony of Coconut & Chocolate

The magic of this cake lies in the quality and harmony of its components. Everything is divided logically to make the process smooth: the cake, the filling, the ganache, and the assembly.

For the Coconut Cake Layers:

• 2 ½ cups (315g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ¾ cup (170g) unsalted butter, room temperature
• 1 ½ cups (300g) granulated sugar
• 3 large eggs, room temperature
• 1 ½ tsp pure vanilla extract
• 1 tsp coconut extract (for authentic flavor!)
• 1 cup (240ml) full-fat canned coconut milk, well-shaken
• ½ cup (120ml) buttermilk, room temperature

For the Coconut Filling (The “Mounds” Center):

• 1 can (14 oz / 396g) sweetened condensed milk
• 2 cups (160g) sweetened shredded coconut
• 1 tsp vanilla extract
• A pinch of salt

For the Dark Chocolate Ganache:

• 12 oz (340g) high-quality dark chocolate (60-70% cacao), finely chopped
• 1 cup (240ml) heavy whipping cream
• 2 tbsp (28g) unsalted butter, room temperature

For Assembly & Decoration:

• ½ cup (40g) toasted shredded coconut (for garnish)
• Optional: A handful of extra dark chocolate shavings.

Step-by-Step Instructions: Building Your Masterpiece

Don’t be intimidated by the layers! We’ll tackle this one component at a time. Read through all steps before you begin.

1. Baking the Perfect Coconut Cake Layers

1. Prep: Preheat your oven to 350°F (175°C). Grease and line the bottoms of three 8-inch round cake pans with parchment paper.
2. Dry Mix: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar: In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and sugar together on medium-high speed for 3-4 minutes, until light, fluffy, and pale in color.
4. Add Eggs & Flavor: Add the eggs one at a time, beating well after each addition. Scrape down the bowl. Beat in the vanilla and coconut extracts.
5. Combine Wet & Dry: With the mixer on low speed, add the dry ingredients in three parts, alternating with the coconut milk and buttermilk in two parts. Begin and end with the dry ingredients. Mix just until combined after each addition; do not overmix.
6. Bake: Divide the batter evenly among the prepared pans. Bake for 22-27 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cakes cool in their pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely. Crucial: Cakes must be completely cool before filling and frosting.

2. Preparing the Coconut Filling

1. While the cakes cool, make the filling. In a medium saucepan, combine the sweetened condensed milk, shredded coconut, vanilla, and salt.
2. Cook over medium-low heat, stirring constantly, for 5-8 minutes until the mixture thickens slightly and becomes very fragrant. It will bubble gently.
3. Remove from heat and transfer to a bowl. Let it cool to room temperature. It will continue to thicken as it cools.

3. Making the Dark Chocolate Ganache

1. Place the finely chopped dark chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (small bubbles around the edges).
3. Immediately pour the hot cream over the chopped chocolate. Let it sit, undisturbed, for 3-5 minutes.
4. Gently whisk the mixture, starting from the center, until it becomes smooth, glossy, and fully combined.
5. Whisk in the softened butter until the ganache is silky. Let it cool at room temperature for about 20-30 minutes, stirring occasionally, until it thickens to a pourable but not runny consistency—similar to warm pudding or thick honey.

4. Assembling the Mounds Bar Cake

1. Level Cakes (if needed): If your cake layers have domed tops, use a serrated knife to carefully slice them off to create flat surfaces.
2. First Layer: Place one cooled cake layer on your serving plate or cake stand. Spread half of the cooled coconut filling evenly over the top, leaving a small border.
3. Second Layer: Carefully place the second cake layer on top. Spread the remaining coconut filling over it.
4. Final Layer: Top with the third cake layer. Gently press down.
5. Crumb Coat (Optional but Helpful): For a neater finish, you can do a thin “crumb coat” of ganache. Spread a very thin layer of the slightly cooled ganache over the entire cake to seal in crumbs. Refrigerate for 15 minutes.
6. The Grand Finale – Ganache Pour: Place the assembled cake on a wire rack set over a baking sheet (to catch drips). Pour the thickened ganache over the center of the top layer. Using an offset spatula, gently guide the ganache over the edges, allowing it to drip down the sides in elegant drips. Cover the entire top and sides smoothly.
7. Garnish: Immediately sprinkle the toasted coconut flakes around the top edge of the cake and press some onto the sides if desired. Add chocolate shavings.
8. Set: Allow the cake to set at room temperature for at least an hour before slicing. For cleaner slices, you can refrigerate it for 30 minutes first.

Pro Tips for a Flawless Cake

• Room Temperature is Key: Ingredients like butter, eggs, and buttermilk incorporate more evenly, leading to a better cake texture.
• Don’t Overmix Cake Batter: Once you add the flour, mix just until the last streak disappears. Overmixing develops gluten, leading to a tough cake.
• Toasting Coconut: Spread shredded coconut on a baking sheet and toast at 325°F (160°C) for 5-10 minutes, stirring frequently, until golden brown. It adds incredible flavor and texture.
• Ganache Consistency: If your ganache is too thin, let it cool longer. If it becomes too thick to pour, gently reheat it in 5-second bursts in the microwave, stirring between bursts.
• Make Ahead: Cake layers can be baked, wrapped tightly, and frozen for up to a month. Thaw before assembling. The coconut filling can be made 2 days ahead and stored in the fridge.

Slice, Serve, and Savor the Celebration

There you have it the Mounds Bar experience, magnified into a breathtaking, shareable cake. This isn’t just a dessert; it’s a conversation starter, a labor of love, and an undeniable crowd-pleaser. The contrast between the tender coconut cake, the chewy-sweet filling, and the bitter-sweet chocolate shell is nothing short of magical.

Don’t let the steps fool you; each component is simple, and the assembly is where the fun begins. Whether it’s for a birthday, a holiday, or simply a well-deserved weekend treat, this cake promises to deliver pure joy. So preheat that oven, gather your ingredients, and get ready to impress everyone (including yourself!) with your stunning Mounds Bar Cake. Happy baking!