If you love the combination of rich chocolate and sweet coconut, this Mounds Bar Cake is the dessert for you. Inspired by the classic chocolate-covered coconut candy, this homemade cake features moist chocolate layers, a sweet and chewy coconut filling, and a glossy dark chocolate ganache.
Every slice brings together three irresistible textures: tender chocolate cake, soft coconut, and smooth chocolate topping. It is an impressive dessert for birthdays, holidays, potlucks, or any occasion when you want a chocolate coconut cake that looks as good as it tastes.
This is an independent, Mounds-inspired recipe and is not affiliated with or endorsed by the candy brand.
Why You’ll Love This Mounds Bar Cake
- Classic chocolate and coconut flavor: A rich chocolate base pairs beautifully with sweetened shredded coconut.
- Three beautiful layers: The coconut filling between the chocolate cake layers creates an impressive cross-section.
- Glossy chocolate ganache: The smooth topping adds a rich chocolate finish and helps the cake look bakery-worthy.
- Great for celebrations: This cake makes a memorable centerpiece for birthdays, family dinners, and holiday gatherings.
- Make-ahead friendly: The cake can be assembled ahead of serving, giving the filling and ganache time to set.
Recipe Overview
- Prep time: About 45 minutes
- Baking time: About 22–30 minutes
- Cooling and assembly: About 2 hours or longer
- Yield: One 8-inch, three-layer cake
- Servings: 12–16 slices
Times are estimates and depend on your oven, pan, and cooling conditions. Allow enough time for the layers and filling to cool before assembly.
Ingredients You’ll Need
For the Chocolate Cake Layers
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 3/4 cup (75 g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (240 ml) whole milk, at room temperature
- 1/2 cup (120 ml) neutral vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot coffee or boiling water
For the Coconut Filling
- 1 can (14 oz / 397 g) sweetened condensed milk
- 3 1/2 cups (about 300 g) sweetened shredded coconut
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Chocolate Ganache
- 12 oz (340 g) semisweet or dark chocolate, finely chopped
- 1 cup (240 ml) heavy cream
- 1 tablespoon (14 g) unsalted butter, optional, for extra shine
- 1/2 cup (about 40 g) toasted shredded coconut, optional, for decoration
Equipment
- Three 8-inch round cake pans
- Parchment paper
- Mixing bowls and an electric mixer
- Whisk and rubber spatula
- Small saucepan
- Wire cooling racks
How to Make Mounds Bar Cake
Step 1: Prepare the Cake Pans
Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line their bottoms with parchment paper. This helps the chocolate layers release cleanly after baking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined. Break up any lumps in the cocoa powder before proceeding.
Step 3: Add the Wet Ingredients
Add the eggs, milk, vegetable oil, and vanilla extract. Mix on medium speed until the batter is smooth, scraping down the sides of the bowl as needed.
Step 4: Add the Hot Coffee or Water
Slowly pour in the hot coffee or boiling water while mixing on low speed. The batter will become thin; this is normal for this style of moist chocolate cake. Mix only until everything is incorporated.
Step 5: Bake the Chocolate Layers
Divide the batter evenly among the three prepared pans. Bake for approximately 22–30 minutes, checking early. A toothpick inserted into the center should come out with a few moist crumbs rather than wet batter.
Ovens and pans vary, so use the toothpick test rather than relying on time alone. Avoid overbaking, which can make the layers dry.
Step 6: Cool the Cakes Completely
Let the cakes cool in their pans for about 10 minutes. Carefully turn them out onto wire racks, remove the parchment, and allow them to cool completely before adding the coconut filling.
Step 7: Prepare the Coconut Filling
Combine the sweetened condensed milk, shredded coconut, vanilla extract, and salt in a medium saucepan. Cook over medium-low heat for about 5–8 minutes, stirring constantly, until the mixture thickens slightly and becomes fragrant.
Transfer the filling to a bowl and let it cool to room temperature. It will become thicker as it cools. The filling should be moist and cohesive, not runny.
Step 8: Make the Chocolate Ganache
Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until steaming and just beginning to simmer around the edges. Do not let it boil vigorously.
Pour the hot cream over the chocolate and let it stand for 3–5 minutes. Stir gently from the center outward until the chocolate melts and the ganache becomes smooth and glossy. Stir in the optional butter.
Let the ganache cool, stirring occasionally, until it thickens enough to spread without running off the cake too quickly.
Step 9: Assemble the Cake Layers
Place the first completely cooled cake layer on a serving plate or cake stand. Spread half of the cooled coconut filling evenly over the top, leaving a small border around the edge.
Place the second cake layer on top and spread the remaining coconut filling over it. Add the third cake layer and press gently to help the cake sit level.
Step 10: Add the Chocolate Ganache
Spoon the cooled, thickened ganache over the top of the cake. Use an offset spatula to guide it toward the edges and let some of it drip naturally down the sides. Spread the remaining ganache around the sides if desired.
Step 11: Decorate and Chill
Sprinkle toasted coconut over the top while the ganache is still soft. Refrigerate the assembled cake until the filling and ganache are set, usually at least 30–60 minutes. For the cleanest slices, allow additional chilling time.
Step 12: Slice and Serve
Use a sharp knife to cut the cake into slices. For cleaner cuts, dip the knife in hot water and wipe it dry between slices. Let the cake stand briefly at room temperature before serving for a softer texture and fuller chocolate flavor.
Tips for the Best Chocolate Coconut Cake
- Cool every layer completely: Warm cake can soften the coconut filling and make the layers slide.
- Stir the coconut filling constantly: Gentle, continuous stirring helps prevent scorching and promotes even thickening.
- Use sweetened shredded coconut: It provides the classic sweet, chewy filling associated with Mounds-inspired desserts.
- Let the ganache thicken before assembly: Very warm ganache can run off the cake and make decorating difficult.
- Level domed cake layers if needed: A serrated knife can help create a more stable stack.
- Chill before cutting: Setting the filling and ganache makes the cake easier to slice neatly.
Easy Variations
Almond Joy-Inspired Cake
For a variation inspired by an almond-and-coconut candy bar, add toasted almonds between the layers or arrange whole almonds over the ganache. Use milk chocolate instead of dark chocolate if you prefer a sweeter finish.
Shortcut Mounds Bar Cake
For a quicker version, use a boxed chocolate cake mix prepared according to its package directions for three 8-inch layers or the pan size specified by the manufacturer. Cool the cake completely, then prepare the coconut filling and ganache as directed above.
Extra Coconut Topping
Toast shredded coconut in a dry skillet over medium-low heat, stirring frequently until lightly golden. Let it cool before sprinkling it over the ganache. Watch carefully because coconut can brown quickly.
How to Store Mounds Bar Cake
Because the coconut filling contains sweetened condensed milk and the ganache contains cream, store the cake covered in the refrigerator. For best quality, enjoy it within about 4 days.
For serving, let slices stand at room temperature briefly so the cake and ganache soften slightly. Do not leave the cake at room temperature for extended periods.
Can You Freeze Mounds Bar Cake?
Yes. For easier handling, chill the assembled cake until firm, then cut it into slices. Wrap each slice securely and place the slices in a freezer-safe container. Freeze for up to about 1 month for best quality.
Thaw the slices in the refrigerator before serving. The coconut filling and ganache may soften slightly after thawing, but the cake should still be enjoyable.
Frequently Asked Questions
Does Mounds Bar Cake taste like the candy bar?
This cake is inspired by the same main flavor combination: sweet coconut and chocolate. The soft cake layers make it different from the original candy, but the coconut center and chocolate coating create a similar flavor experience.
Why is my coconut filling too runny?
The filling may need more cooking time or additional shredded coconut. Cook gently while stirring until it thickens, and allow it to cool before spreading it between the layers. Avoid adding a hot filling to the cake.
Why is my chocolate ganache too thin?
Let it cool longer at room temperature, stirring occasionally. It should thicken before you pour it over the cake. If it is still very thin after cooling, check that the chocolate and cream were measured accurately.
Can I make this cake a day ahead?
Yes. Assemble the cake, cover it, and refrigerate it overnight. This allows the filling and ganache to set. Keep it refrigerated until serving.
Can I use a 9 × 13-inch pan?
Yes, but the finished cake will have a different shape and layer structure. For a sheet cake, bake the chocolate cake in a 9 × 13-inch pan and cool it completely before adding the coconut filling and ganache. Baking time will vary with batter depth, so check for doneness early.
Can I use unsweetened coconut?
Sweetened shredded coconut is recommended for the classic sweet, chewy filling. Unsweetened coconut can make the filling less sweet and somewhat drier, so the result will differ.
Final Thoughts
This Mounds Bar Cake brings together moist chocolate cake, a chewy coconut center, and smooth chocolate ganache in a dessert made for sharing. With fully cooled layers, a thick coconut filling, and ganache that has time to set, you can create a beautiful cake for birthdays, holidays, and special gatherings.
Slice it generously, serve it chilled or slightly softened, and enjoy the timeless pairing of chocolate and coconut in every bite.
