Mounds Cake with Coconut Filling and Whipped Topping

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Rich, moist, and irresistibly indulgent, this Mounds Cake is a chocolate-coconut dream come true. It starts with a luscious chocolate cake base, gets soaked in a creamy coconut filling, and is topped with billowy whipped cream and toasted coconut for a dessert that’s as elegant as it is easy. Perfect for holiday gatherings, potlucks, or any time you need a crowd-pleasing treat, this cake tastes like a candy bar turned into a creamy, fluffy sheet cake.

If you’re looking for easy dessert ideas that feel gourmet with minimal effort, this Mounds Cake is a high-reward comfort food that delivers every time.

Why You’ll Love This Mounds Cake

• Tastes like a candy bar in cake form

• Easy to make using a box mix or homemade base

• Crowd-pleasing and kid-approved

• Light whipped topping keeps it from being too rich

• Perfect make-ahead dessert

• Ideal for birthdays, holidays, or potlucks

Ingredient Breakdown

Chocolate Cake Mix: The base layer—use your favorite boxed mix or homemade chocolate cake recipe.

Eggs, Oil, and Water: The standard trio for making box cake moist and fluffy.

Sweetened Condensed Milk: Adds rich, milky sweetness to the coconut filling and soaks beautifully into the cake.

Shredded Sweetened Coconut: For that classic Mounds bar texture—chewy, moist, and sweet.

Heavy Cream: Whips up into a luscious topping that balances the sweetness of the filling.

Powdered Sugar & Vanilla: Lightly sweetens and flavors the whipped cream topping.

Toasted Coconut: Adds texture, flavor, and visual flair to the top of the cake.

Step-by-Step Instructions

1. Preheat and Prep the Pan
   Preheat your oven according to the cake mix instructions (usually 350°F / 175°C). Grease a 9×13-inch baking pan or line with parchment for easy removal.

2. Make the Cake Batter
   In a large bowl, combine cake mix, water, oil, and eggs. Beat until the batter is smooth and no lumps remain.

3. Bake the Cake
   Pour batter into the prepared pan. Bake according to box instructions, about 28–32 minutes, or until a toothpick inserted in the center comes out clean.

4. Prepare the Coconut Filling
   While the cake is baking, stir together the sweetened condensed milk and shredded coconut in a bowl. Set aside.

5. Poke and Fill
   Once the cake has cooled for about 10 minutes, use the handle of a wooden spoon to poke holes all over the top of the cake. Spoon the coconut filling over the cake, using a spatula to press it gently into the holes.

6. Make the Whipped Topping
   In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

7. Frost the Cake
   Once the cake has fully cooled and absorbed the filling, spread the whipped topping evenly across the surface.

8. Garnish and Chill
   Sprinkle toasted coconut over the whipped cream. Refrigerate the cake for at least 2 hours before serving.

Pro Tips

• Don’t skip toasting the coconut: It enhances the flavor and adds a perfect crunch.

• Use full-fat condensed milk and heavy cream for the best texture.

• Chill overnight for even better flavor and easy slicing.

• Cut with a hot knife for clean slices—just dip in warm water and wipe between cuts.

• Make your own cake base if you prefer less sweetness or more depth of flavor.

Ingredient Swaps or Variations

• Use coconut milk in the cake batter for extra coconut flavor.

• Swap whipped cream for Cool Whip for a quicker topping.

• Add mini chocolate chips to the coconut filling for added texture.

• Use a devil’s food cake mix for even richer flavor.

• Substitute with dark chocolate cake to mimic Mounds’ deeper chocolate flavor.

Serving Suggestions

• Serve chilled straight from the fridge for the best texture.

• Pair with a hot cup of coffee or espresso for contrast.

• Top each slice with a drizzle of melted chocolate or chocolate syrup.

Make Ahead + Storage Tips

• Make Ahead: You can prepare the cake up to 1 day in advance—flavors improve overnight.

• Storage: Store covered in the refrigerator for up to 4 days.

• Freezing: Freeze individual slices tightly wrapped for up to 1 month. Thaw in the fridge overnight.

Cultural or Historical Notes

This dessert is inspired by the classic Mounds candy bar, a coconut-filled treat coated in rich dark chocolate. It channels all the same flavors in cake form, transforming a nostalgic favorite into a shareable, creamy dessert.

Frequently Asked Questions (FAQ)

Can I use homemade cake instead of a mix?
Yes! A simple chocolate sheet cake recipe works perfectly here.

How do I toast coconut?
Spread it on a baking sheet and bake at 325°F (160°C) for 5–7 minutes, stirring halfway through.

Can I use Cool Whip instead of whipped cream?
Absolutely—just use the same amount (1 cup) and spread it on once the cake is cooled.

Can I make this gluten-free?
Yes—use a gluten-free chocolate cake mix and verify that all other ingredients are gluten-free.

Does the cake need to be refrigerated?
Yes, due to the whipped cream and coconut milk mixture, store the cake chilled.

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