This Mounds Cake tastes just like the famous candy bar in cake form! Layers of chocolate cake, sweet coconut filling, and smooth chocolate ganache make this an irresistible dessert for any occasion.
⏱ Prep Time: 25 minutes
⏲ Cook Time: 35 minutes
❄️ Chill Time: 30 minutes
👩🍳 Servings: 10–12
🧂 Ingredients
For the Chocolate Cake:
- 1 box devil’s food cake mix (plus ingredients listed on the box)
– or use your favorite homemade chocolate cake recipe
For the Coconut Filling:
- 1 cup milk
- 1 cup granulated sugar
- 24 large marshmallows (or 2½ cups mini marshmallows)
- 14 oz (1½ cups) sweetened shredded coconut
For the Chocolate Frosting:
- 1½ cups granulated sugar
- ¾ cup (1½ sticks) butter
- 6 tbsp milk
- 1 cup semi-sweet chocolate chips
🍳 Instructions
- Bake the Cake:
- Prepare cake mix according to package directions.
- Bake in a 9×13-inch pan.
- Cool completely.
- Make the Coconut Layer:
- In a saucepan, combine milk, sugar, and marshmallows.
- Cook over medium heat, stirring constantly, until marshmallows are melted and mixture is smooth.
- Remove from heat and stir in shredded coconut.
- Spread evenly over the cooled cake. Let it set for about 10–15 minutes.
- Make the Chocolate Frosting:
- In another saucepan, bring sugar, butter, and milk to a boil.
- Boil for 1 minute, stirring constantly.
- Remove from heat and stir in chocolate chips until smooth and glossy.
- Finish the Cake:
- Pour warm frosting over the coconut layer and spread evenly.
- Chill for about 30 minutes before serving to let the layers set.
🍽 Nutrition (per serving)
Approximate values:
- Calories: 420
- Fat: 22g
- Carbs: 54g
- Protein: 4g
💡 Tips & Variations
- Toasted Coconut Twist: Toast half of the coconut before adding for a deeper flavor.
- Extra Moist: Brush the baked cake with a little coconut milk before adding the filling.
- Keto Version: Use almond flour cake, sugar-free marshmallows, unsweetened coconut, and stevia-sweetened chocolate.
