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Mounds Cake Recipe: 5 Easy Steps for a Coconut-Chocolate Treat
Isabella

Mounds Cake Recipe

5 from 3 votes
A rich, moist chocolate cake with sweet coconut, inspired by the classic Mounds candy bar. Topped with silky ganache and toasted coconut, it’s an easy homemade treat!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Course: Breakfast, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • ½ cup cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 3 eggs
  • 1 cup coconut milk
  • ½ cup melted butter
  • 1 tsp vanilla extract
  • 1 cup shredded sweetened coconut
  • ½ cup dark chocolate chips
  • Ganache Optional:
  • ½ cup heavy cream
  • ¾ cup dark chocolate chips
  • ½ tsp vanilla extract
  • Topping:
  • ¼ cup toasted coconut

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Measuring cups/spoons
  • Spatula
  • Sifter
  • Wire cooling rack
  • - Oven

Method
 

  1. 1️⃣ Preheat & Prepare
    A baker greasing a 9-inch round cake pan and lining it with parchment paper, with an oven preheating to 350°F (175°C) in the background.
  2. Preheat oven to 350°F (175°C).
  3. Grease a 9-inch cake pan and line with parchment paper.
  4. 2️⃣ Mix Dry Ingredients
    Sifting together flour, sugar, cocoa powder, baking powder, and salt in a large mixing bowl to ensure a smooth and lump-free batter.
  5. Sift flour, sugar, cocoa, baking powder, and salt into a bowl.
  6. 3️⃣ Mix Wet Ingredients
    Whisking eggs, coconut milk, melted butter, and vanilla extract in a glass bowl to create a smooth and flavorful wet mixture.
  7. Whisk eggs, coconut milk, melted butter, and vanilla in another bowl.
  8. 4️⃣ Combine & Fold
    Gently folding the wet and dry ingredients together, incorporating shredded coconut and chocolate chips for a rich and airy Mounds Cake batter.
  9. Gently fold wet into dry ingredients. Stir in coconut and chocolate chips.
  10. 5️⃣ Bake & Finish
    Mounds Cake baking in the oven, later cooling on a wire rack before being topped with chocolate ganache and toasted coconut
  11. Pour batter into pan, smooth top, and bake for 20–25 minutes.
  12. Cool completely. Drizzle with ganache and top with toasted coconut.

Notes

Store at room temp for 3 days or refrigerate for up to a week.
Toast coconut for extra crunch.
Substitute coconut oil for butter for more coconut flavor.
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