This Mounds Cake recipe is easy to make and loaded with creamy coconut filling and topped a chocolate buttercream frosting! If you are a lover of a Mounds candy bar, you will love this cake!
This recipe came from my friend and neighbor. We love talking all things food and she shares the best recipes that have been around for generations! This Mounds Cake is another good one! It starts with a boxed cake mix, then a mixture like the middle of a Mounds bar and ends with a delicious chocolate buttercream frosting!
What You Need
Dark Fudge Chocolate Cake Mix: everyone has their favorite cake mixes but purchase a box that has 15.25 ounces.
Milk: Whole Milk in the cake mix and in the coconut cream filling
Granulated Sugar
Large Marshmallows
Sweetened Coconut Flakes
Butter
Semi-Sweet Chocolate Chips
Tips for Making Mounds Cake
Start with a boxed dark chocolate fudge cake mix but replace the water with whole milk to give it a homemade taste
Add the eggs to the cake batter one a time and mixing after each egg is added; this will make the cake softer and less likely to over bake and dry out in the oven.
Start the coconut cream mixture while the cake is baking because you add it while the cake is still hot
This cake may be made as a layered cake using two 9-inch cake pans, adding the coconut mixture between the cake layers
Optional: top the cake with sliced almonds make it like an Almond Joy
More Delicious Cakes
How to Make Mounds Cake
An easy recipe to follow that you will have ready in no time!
Step 1: Preheat oven to 350°F and prepare a 9x13-inch baking pan with nonstick cooking spray. In a large bowl, add the cake mix and make according to package directions. NOTE: make the boxed cake mix taste like a homemade cake by replacing the water with whole milk. Beat the cake mix on medium speed for 2 minutes using a hand mixer. Scrape sides of bowl. Add eggs, one at a time, mixing for 1 minute into the batter before adding the next egg. Pour cake mixture into the prepared 9x13-inch pan and bake cake for 30-35 minutes or until a toothpick comes out clean. Move to a wire rack to cool cake.
Step 2: While the cake is baking, start preparing the coconut mixture. In a large saucepan, combine 1 cup milk, 1 cup sugar and marshmallows over low heat until the marshmallows are melted. Remove from heat and add the coconut. Mix well. Pour mixture over the top of the cake (over the hot cake after baking).
Marshmallows melting with milk & sugar Coconut mixture spread over baked cake
Step 3: For the frosting, in a saucepan mix butter with sugar and milk over medium heat. Bring the mixture to a boil while stirring constantly for one minute. Remove from heat and stir in one bag of chocolate chips. Spread evenly over the top of the coconut layer. Chill cake for about an hour before serving.
How to Store Mounds Cake
Cover the cake in the 9x13-inch pan with aluminum foil or store the cake in an airtight container. It should be placed at room temperature in a cool, dry place for 2 days or in the refrigerator for up to 3-4 days.
This rich chocolate Mounds cake makes for delicious holiday gifts for your family and friends; an easy way to check off those homemade gifts! I hope the coconut lovers out there enjoy this cake! It is Forkin' Good!
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