If you love the combination of chocolate and coconut, this Mounds Cake is the dessert for you! Inspired by the classic Mounds candy bar, this cake features a moist chocolate cake base, a rich coconut filling, and a fluffy whipped cream topping. Toasted coconut adds the perfect finishing touch, making this cake a show-stopping treat for any occasion. Whether you’re serving it at a party or enjoying it as a sweet indulgence, this cake is sure to impress.
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Why You’ll Love This Recipe
- Chocolate and Coconut Heaven: Combines the rich flavors of chocolate and coconut for a tropical twist.
- Easy to Make: Uses a boxed cake mix for convenience, but tastes homemade.
- Perfect for Any Occasion: Great for parties, potlucks, or a special treat at home.
- Make-Ahead Friendly: Can be prepared in advance and chilled until ready to serve.
Ingredients Breakdown
- 1 box chocolate cake mix: The base for the cake, providing a rich chocolate flavor.
- 1 cup water: Helps create the right cake batter consistency.
- ½ cup vegetable oil: Adds moisture and richness.
- 3 large eggs: Provides structure to the cake.
- 1 can (14 oz) sweetened condensed milk: Adds sweetness and creates a moist filling.
- 1 cup shredded sweetened coconut: The main coconut flavor in the filling.
- 1 cup heavy cream: For making the whipped cream topping.
- ¼ cup powdered sugar: Sweetens the whipped cream.
- 1 tsp vanilla extract: Enhances the whipped cream flavor.
- ½ cup shredded sweetened coconut, toasted: For sprinkling on top for added flavor and texture.
Tips and Tricks
- Toast the Coconut: Spread the shredded coconut on a baking sheet and toast in the oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
- Don’t Overbake the Cake: Check the cake a few minutes before the recommended baking time to ensure it stays moist.
- Use Full-Fat Ingredients: Full-fat sweetened condensed milk and heavy cream provide the best flavor and texture.
- Make Ahead: Assemble the cake and refrigerate it overnight for easy serving the next day.
Variations and Customizations
- Dark Chocolate Cake: Use a dark chocolate cake mix for a richer flavor.
- Almond Twist: Add 1/2 tsp almond extract to the whipped cream for a nutty flavor.
- Gluten-Free Option: Use a gluten-free cake mix and ensure all other ingredients are gluten-free.
- Vegan Version: Use a vegan cake mix, coconut cream instead of heavy cream, and a plant-based sweetened condensed milk alternative.
Pairing Suggestions
- Beverages: Serve with a cup of coffee, hot chocolate, or a glass of cold milk.
- Fresh Fruit: Add a side of fresh berries or a fruit salad for a refreshing contrast.
- Ice Cream: Pair with a scoop of vanilla or coconut ice cream for an extra treat.
Storage Instructions
- Refrigerate: Store the cake covered in the fridge for up to 3 days.
- Freeze: Freeze individual slices for up to 1 month. Thaw in the fridge before serving.
Popular Questions
1. Can I use a homemade cake recipe instead of a mix?
Absolutely! Use your favorite chocolate cake recipe for a homemade touch.
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2. Can I use unsweetened coconut?
Yes, but the filling will be less sweet. Adjust the sweetness to your preference.
3. Can I make this cake ahead of time?
Yes, this cake is perfect for making ahead. Assemble and refrigerate it overnight.
Mounds Cake
- Total Time: 16 minute
- Yield: 12-16 servings 1x
Description
If you’re a fan of chocolate and coconut, this Mounds Cake is a must-try! With a moist chocolate cake base, a creamy coconut filling, and a light whipped cream topping, it captures the essence of the classic Mounds candy bar. Toasted coconut on top adds the perfect finishing touch. Whether for a party or a sweet indulgence, this cake is sure to impress! 🍫🥥🍰
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Ingredients
For the Cake:
- 1 box chocolate cake mix (or your favorite homemade recipe)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
For the Coconut Filling:
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- 1 can (14 oz) sweetened condensed milk
- 1 cup shredded sweetened coconut
For the Whipped Cream Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- 1/2 cup shredded sweetened coconut, toasted
Instructions
- Preheat the Oven: Preheat your oven according to the cake mix instructions. Grease a 9×13-inch baking pan.
- Prepare the Cake Batter:
- In a large bowl, mix the cake mix, water, vegetable oil, and eggs until smooth.
- Pour the batter into the prepared pan and bake according to the package instructions, or until a toothpick inserted into the center comes out clean.
- Make the Coconut Filling:
- While the cake bakes, mix the sweetened condensed milk with the shredded coconut in a bowl. Set aside.
- Assemble the Cake:
- Once the cake is baked, let it cool slightly. Use the handle of a wooden spoon to poke holes all over the cake.
- Spread the coconut filling over the warm cake, pressing it into the holes with a spatula.
- Prepare the Whipped Cream Topping:
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over the cooled cake.
- Add the Topping:
- Sprinkle the toasted coconut over the whipped cream layer.
- Chill and Serve:
- Refrigerate the cake for at least 2 hours to allow the flavors to meld and the filling to set.
- Serve chilled and enjoy!
Notes
- For a lighter version, use light coconut milk and reduced-fat whipped topping.
- Double the recipe for larger gatherings—this cake is always a hit!
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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