Chocolate Mounds Cake With Marshmallows and Coconut

Mounds Cake

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Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 24 servings
Nutrition Facts (per serving)
191 Calories
12g Fat
19g Carbs
3g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 191
% Daily Value*
Total Fat 12g 16%
Saturated Fat 8g 40%
Cholesterol 13mg 4%
Sodium 87mg 4%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 7%
Protein 3g
Calcium 39mg 3%
*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.)

This mounds cake is rich and delicious! A warm chocolate cake (from a mix!) is topped with a sauce made with coconut and marshmallows and then it is finished with chocolate and pecan icing. The icing in this version is made with cocoa. 

This is an excellent cake to make for a special event, a potluck, or for an office party.


  • 1 box Devil's food or chocolate fudge cake mix plus eggs, oil, and water per package instructions
  • 3/4 cup granulated sugar
  • 24 large marshmallows
  • 1 cup milk
  • 14 ounces frozen coconut, thawed*
  • Icing: 
  • 1 stick (4 ounces) butter
  • 6 tablespoons milk
  • 3 1/2 tablespoons cocoa
  • 1 teaspoon vanilla
  • 1 box powdered sugar
  • 1/2 cup chopped pecans

Steps to Make It

Prepare the Cake

  1. Gather the ingredients.

  2. Preheat the oven to 350 F or 375 F as directed on the cake mix package.

  3. Grease and flour a 9x13x2 inch baking pan,

  4. Prepare the cake mix as directed on the package. Bake as directed and remove to a rack. Don't remove the cake from the pan. 

  5. Meanwhile, in a saucepan, combine the granulated sugar, marshmallows and 1 cup of milk. Heat over medium-low heat, stirring frequently, until the marshmallows have melted and the mixture is smooth. Add the coconut and then spread the mixture over the warm cake.

  6. Cool the cake completely before icing (below).

Make the Icing

  1. In a saucepan combine the butter, 6 tablespoons of milk, and cocoa—bring to a boil.

  2. Add the vanilla and powdered sugar and blend well.

  3. Stir in the chopped pecans.

  4. Spread the icing over the cooled cake.

  5. Serve and enjoy!

Recipe Variations

  • Feel free to omit the nuts in the icing.


  • *Frozen coconut is popular in the South but might be difficult to find in other areas. You might find Birdseye frozen coconut in a Wal-Mart store. Check to see if it's available locally.

Reader Comments

"This was a very easy and delicious cake. I will definitely be making it again. I left out the nuts, but it was just as good without them." Lalu