Mounds Cake With Coconut Filling

Chocolate Cake
Geoff Fenney/StockFood Creative/Getty
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 12 to 16 servings
Nutrition Facts (per serving)
387 Calories
28g Fat
30g Carbs
5g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 387
% Daily Value*
Total Fat 28g 36%
Saturated Fat 20g 99%
Cholesterol 41mg 14%
Sodium 44mg 2%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 15%
Protein 5g
Calcium 99mg 8%
*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.)

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.

Ingredients

  • For the Cake:
  • 1 box chocolate or chocolate fudge cake mix (plus oil, eggs, and water as directed)
  • For the Filling:
  • 1 1/2 cups evaporated milk
  • 1 cup sugar (granulated)
  • 16 large marshmallows
  • 14 ounces frozen coconut
  • For the Chocolate Ganache Icing:
  • 2 cups heavy cream
  • 1 1/2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips
  • Optional: sweetened coconut (toasted, if desired)

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 four 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.