If you love Mounds candy bars — that irresistible combination of dark chocolate and sweet coconut — then this Chocolate Mound Cake is about to become your new favorite dessert. This cake is a heavenly combination of rich, moist chocolate layers, a creamy coconut filling, and a smooth, fudgy chocolate frosting. It’s easy to make, incredibly indulgent, and guaranteed to impress at any gathering. Best of all, it starts with a simple boxed cake mix, so you can have this showstopper ready without spending hours in the kitchen.
Ingredients
For the Cake
- 1 box Devil’s Food Cake Mix (plus eggs, oil, and water as directed on box)
For the Coconut Filling
- 5½ cups sweetened flaked coconut
- 14 oz sweetened condensed milk
- 1½ cups confectioner’s sugar
- 1 tsp vanilla extract
For the Chocolate Frosting
- 1 stick (½ cup) butter
- 7 tbsp cocoa powder
- 16 oz confectioner’s sugar
- ¼ cup milk
- 1 tsp vanilla extract
Directions
Step 1 — Bake the Cake
Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan with parchment paper or non-stick spray. Mix the Devil’s Food Cake Mix according to the package directions — for an extra rich flavor, swap the water with whole milk. Pour the batter into the prepared pan and bake as directed, usually 30–35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool for about 5 minutes.
Step 2 — Make the Coconut Filling
While the cake is baking, combine the sweetened flaked coconut, sweetened condensed milk, confectioner’s sugar, and vanilla extract in a large bowl. Mix until well combined. The filling should be thick, creamy, and generously sweet — just like the inside of a Mounds bar. Once the cake comes out of the oven and has cooled slightly, gently spread the coconut mixture evenly over the top of the cake, covering every inch.
Step 3 — Make the Chocolate Frosting
In a saucepan over medium heat, melt the butter. Add the cocoa powder, confectioner’s sugar, and milk. Stir constantly until well combined and the mixture reaches a smooth, hot fudge-like consistency. Remove from heat and stir in the vanilla extract. Immediately pour the warm chocolate frosting over the coconut-filled cake, spreading it evenly to cover every inch. Work quickly, as the frosting will begin to set as it cools.
Step 4 — Chill and Serve
For the best results, refrigerate the cake overnight. This allows all the flavors to meld together beautifully and gives the frosting that perfect fudgy texture. When you’re ready to serve, slice and enjoy cold or at room temperature.
Pro Tips for the Perfect Chocolate Mound Cake
- Replace water with whole milk in the cake mix for a richer, more homemade flavor.
- Add extra coconut on top — sprinkle sweetened shredded coconut over the warm frosting for a beautiful finish and extra texture.
- Crush Mounds candy bars on top while the frosting is still warm for an extra indulgent touch.
- Let the frosting cool slightly before pouring — if it’s too thin, it may slide off. If it gets too hard, add a teaspoon of milk at a time and whisk until spreadable.
- Chill overnight — the flavors intensify and the texture becomes even fudgier after a night in the refrigerator.
Serving Suggestions
This rich cake pairs beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of extra warm chocolate sauce. For storage, keep the cake covered in the refrigerator for up to 3–4 days. You can also freeze it, tightly wrapped, for up to one month — just thaw in the refrigerator before serving.
Whether you make it for a birthday, a family gathering, or just because you deserve something spectacular, this Chocolate Mound Cake will have everyone asking for the recipe. Enjoy!