Mounds Cake With Coconut Filling

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 05/19/22
Chocolate Cake
Geoff Fenney/StockFood Creative/Getty
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 12 to 16 servings
Yield: 1 cake

Inspired by the candy bar, this Mounds cake combines chocolate and coconut into a luscious layer cake. The recipe is simplified with a chocolate cake mix so you can focus on creating the coconut filling and thin chocolate icing. The cake can be split to make four layers creating a more dramatic presentation, or baked in three 8-inch cake pans for a three-layer cake.

While the cake is baking and cooling, you can make the filling and icing. Evaporated milk, sugar, and marshmallows are cooked until melted, and then the frozen coconut is mixed in to make the filling. The icing comes together easily on the stovetop as well, starting by simmering the heavy cream and then stirring in the vanilla and chocolate chips, creating a smooth and pourable rich chocolate icing.

Once the cake is cooled and cut, the coconut filling is spread in between the layers and the icing is poured over top, making for a cake special enough for birthdays, Christmas, and parties.

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Ingredients

For the Cake:

  • 1 box chocolate cake mix, or chocolate fudge cake mix

  • 1/2 cup vegetable oil, or as directed

  • 1 1/2 cups water, or as directed

  • 3 large eggs, or as directed

For the Filling:

For the Chocolate Ganache Icing:

  • 2 cups heavy cream

  • 1 1/2 teaspoons pure vanilla extract

  • 2 cups semisweet chocolate chips

  • Sweetened coconut, toasted if desired, optional

Steps to Make It

Prepare the Cake

  1. Gather the ingredients.

  2. Prepare and bake the cake as directed on the package (for a 2-layer cake) and let the cake cool.

  3. Carefully split each cake layer horizontally, making 4 thin layers.

Make the Filling

  1. Gather the ingredients.

  2. In a saucepan, combine the evaporated milk, granulated sugar, and marshmallows. Place the pan over medium heat and cook, stirring, until the sugar is dissolved and the marshmallows are melted.

  3. Remove from the heat and stir in the coconut.

Make the Chocolate Ganache Icing

  1. Gather the ingredients.

  2. In a saucepan over medium heat, bring the heavy cream to a simmer.

  3. Add the vanilla and chocolate chips and cook, stirring constantly, until the chocolate has melted.

  4. Set aside and keep warm.

Assemble the Cake

  1. Gather the ingredients.

  2. Spread the coconut mixture between the cake layers, stacking the layers, and spread the mixture over the top of the cake.

  3. Drizzle the warm chocolate ganache over the top of the cake and let it drip down the sides.

  4. Top the warm icing with toasted or sweetened flaked coconut, if desired.

  5. Enjoy.

Nutrition Facts (per serving)
638 Calories
50g Fat
48g Carbs
7g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 638
% Daily Value*
Total Fat 50g 65%
Saturated Fat 34g 170%
Cholesterol 75mg 25%
Sodium 83mg 4%
Total Carbohydrate 48g 17%
Dietary Fiber 8g 27%
Total Sugars 37g
Protein 7g
Vitamin C 3mg 15%
Calcium 107mg 8%
Iron 3mg 15%
Potassium 449mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)