If you’re a fan of the classic Mounds candy bar, this Mounds candy bar cake is the recipe for you.
It transforms all the flavors of the iconic candy into a crowd-pleasing dessert. It’s a breeze to make, too!
You’ll simply jazz up a boxed cake mix with sweetened shredded coconut, condensed milk, and a hint of vanilla.
Then, top it with luxurious chocolate ganache. Perfection!
Why You’ll Love This Mounds Candy Bar Cake
Irresistibly Rich Flavor: You’ll go crazy for the combination of rich chocolate and sweet, gooey coconut. It really does taste just like a Mounds bar. One bite will satisfy your sweet tooth and have you begging for more.
A Trifecta of Texture: Between the moist chocolate cake, chewy-gooey coconut filling, and velvety smooth chocolate ganache, this easy-to-make cake has a wide range of textures in every mouthful. You can even add crunch with some toasted coconut if you like!
Simple to Make: You’ll start with a box of cake mix, but nobody will know this isn’t 100% from scratch!
Ingredients
- Devil’s Food Cake: Feel free to make the cake yourself, but I just love the convenience of a box mix. Grab your go-to brand and mix it with eggs, milk, and oil.
- Sweetened Shredded Coconut: They’ll meld with the creamy condensed milk to create that delicious Mounds flavor.
- Sweetened Condensed Milk: The key to that creamy, dense filling. Be sure it’s condensed milk, not evaporated!
- Vanilla Extract: Add just a dash to enhance the cake’s overall flavor.
- Semisweet Chocolate Chips: These rich, dark chips will melt into a luxurious ganache.
- Heavy Cream: The other half of the chocolate ganache. It mixes with the melted chocolate chips to form silky smooth texture.
How to Make Mounds Candy Bar Cake
Whether you’re a die-hard Mounds fan or just love the classic combo of chocolate and coconut, this cake is sure to satisfy your cravings.
It’s perfect for special occasions, potlucks, or whenever you need a sweet escape.
And thanks to the boxed cake mix, you can whip it up in fewer than ten steps!
1. PREP: Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment paper.
2. MIX: Beat the cake mix, eggs, milk, and oil until smooth. Pour the batter into the pan and bake for 30-35 minutes. Cool completely.
3. COMBINE: Mix the coconut, condensed milk, and vanilla in a bowl. Spread over the cooled cake. Refrigerate.
4. HEAT: Warm the cream in the microwave until hot. Add the chocolate chips, let sit for 2-3 minutes, then stir until smooth. Cool for 10 minutes before pouring over the coconut filling. Refrigerate until set.
5. OPTIONAL: Toast extra coconut in a skillet, stirring until golden. Sprinkle over the ganache while wet.
6. SERVE: Once set, slice and serve chilled or at room temperature.
Tips for the Best Mounds Candy Bar Cake
This cake is a total game-changer.
I’m absolutely obsessed with how it combines all the flavors of my favorite candy bar into one irresistible slice.
But as easy as it is to recreate, I still have a few tips:
- Use room-temperature ingredients. Set everything out about 20-30 minutes early. This makes mixing easier and will result in a smoother batter.
- Poke holes in the cake. It’s not a poke cake, but it can be! Use the handle of a wooden spoon, and be sure to space them evenly. Don’t poke all the way to the bottom, though, or the filling will pool under the sponge.
- Chill after adding the filling. Once you’ve spread the coconut filling over the cake, pop it in the fridge for about 15 minutes. Doing so will help that layer set and make it easier to add the ganache.
- Prepare the ganache slowly. If you scald the cream, it can burn the chocolate. The cream needs short bursts in the microwave and should be hot, but not so hot you can’t poke a finger in the bowl.
- Let the ganache cool slightly. It will start to set the longer it sits, but I suggest letting it cool for about 5 minutes. If you add it hot, it can melt the coconut filling, and you’ll see the layers bleed together.
- Serve at room temperature. You can serve the cake straight from the fridge after it has chilled. However, it has a better texture if you let it warm to room temperature.
- Add garnishes. Toasted coconut is an excellent topper for this cake. You can also add slivered almonds, regular shredded coconut, crushed pecans, or a dollop of whipped cream.
How to Store
This soft and tender Mounds cake will last about 4 days in the fridge or up to 1 month in the freezer.
Just be sure to store the leftovers properly.
To Store: Place leftovers in an airtight container or cover the top of the cake pan with aluminum foil. Refrigerate it for up to 4 days.
To Freeze: Wrap the leftovers tightly in a layer of plastic wrap, then a layer of aluminum foil. Freeze for up to 1 month. Thaw in the fridge overnight.
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Mounds Candy Bar Cake
12
servings20
minutes40
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kcalThis dreamy Mounds Candy Bar cake features a moist chocolate cake covered in a luscious coconut filling and a decadent layer of smooth chocolate ganache.
Ingredients
- For the Cake
1 (15.25 ounce) box devil’s food cake mix
4 eggs
1 cup milk
1/2 cup vegetable oil
- For the Coconut Filling
1 (14-ounce) bag sweetened flaked coconut (plus more for garnish, optional)
1 (14-ounce) can sweetened condensed milk
1 cup powdered sugar
1 teaspoon vanilla extract
- For the Chocolate Ganache
2 cups semisweet chocolate chips
1/2 cup heavy cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- Make the cake: 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 and 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 until well combined. Pour the filling over the cooled cake and spread evenly with a spatula. Cover and refrigerate.
- Make the topping: In a microwave-safe bowl, warm the heavy cream in 20-second intervals, stirring between each, until hot. Add the chocolate to the bowl and let it sit for 2-3 minutes. Then, stir until smooth and set aside to cool for 5 minutes.
- Pour the chocolate ganache over the coconut filling and spread evenly. Refrigerate the cake until the ganache is set.
- Optional: 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 and serve chilled or at room temperature. Enjoy!
Notes
- Chocolate ganache not your thing? Whip up this indulgent chocolate glaze for the icing instead.
- It’s not a poke cake, but it can be! Use the handle of a wooden spoon, and be sure to space them evenly. Don’t poke all the way to the bottom, though, or the filling will pool under the sponge.
