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Escape to a tropical paradise with our Mounds Cake – a decadent dessert inspired by the iconic coconut and chocolate combination. This indulgent treat layers moist chocolate cake with velvety coconut filling, all draped in a rich chocolate ganache. Each bite is a journey to an island of flavor, capturing the essence of the beloved Mounds candy bar. Whether you’re a coconut lover or a chocolate enthusiast, this cake is sure to transport your taste buds to dessert heaven.

Exciting Story: Close your eyes and imagine a dessert table adorned with the allure of coconut and chocolate. Our Mounds Cake was born out of a desire to recreate the magic of the classic candy bar in cake form. The journey involved countless experiments with textures and flavors until we achieved the perfect balance. Now, it stands as a testament to the joy of tropical indulgence, turning any occasion into a celebration.

Why This Mounds Cake: Unveiling Why This Recipe Is a Must-Try Tropical Delight!

Selling Points:

  • Coconut Extravaganza: Immerse yourself in layers of coconut goodness, from the filling to the topping.
  • Chocolate Bliss: Revel in the rich, velvety chocolate cake that perfectly complements the coconut layers.
  • Visual Delight: Impress your guests with the stunning presentation of this cake – a feast for the eyes and the palate.
  • Easy Elegance: Achieve bakery-quality results with a recipe that’s surprisingly simple to follow.


  • To enhance the coconut flavor, consider adding a splash of coconut extract to the filling.
  • Toast the shredded coconut before adding it to the filling for a nutty and aromatic touch.
  • For an extra layer of decadence, drizzle caramel sauce over the top before serving.


Can I use unsweetened shredded coconut?

Absolutely! Adjust the sweetness to your liking by adding more or less sweetened condensed milk.

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Can I make the cake layers in advance?

Yes, you can bake the cake layers in advance and freeze them until ready to assemble the cake.

Can I use dark chocolate for the ganache?

Certainly! Dark chocolate can add a deeper flavor profile to the ganache.

Transport your taste buds to a tropical paradise with our Mounds Cake – a celebration of coconut and chocolate that’s sure to delight your senses. Share this indulgent treat with friends and family, turning any occasion into a sweet escape to dessert heaven. Whether you’re a coconut enthusiast or a chocolate lover, this cake is the perfect way to satisfy your cravings for tropical bliss.



Recipe by Alexandra
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Course: All Word Recipes


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  • Chocolate Cake:
  • 1 1 and 3/4 cups all-purpose flour

  • 1 1 and 1/2 teaspoons baking powder

  • 1 1 and 1/2 teaspoons baking soda

  • 3/4 cup 3/4 unsweetened cocoa powder

  • 2 cups 2 granulated sugar

  • 1 teaspoon 1 salt

  • 2 large 2 eggs

  • 1 cup 1 whole milk

  • 1/2 cup 1/2 vegetable oil

  • 2 teaspoons 2 vanilla extract

  • 1 cup 1 boiling water

  • Coconut Filling:
  • 2 cups 2 shredded coconut (sweetened)

  • 1 can 1 (14 ounces) sweetened condensed milk

  • 1/4 cup 1/4 unsalted butter, melted

  • 1 teaspoon 1 vanilla extract

  • Chocolate Ganache:
  • 1 cup 1 heavy cream

  • 1 1 and 1/2 cups semi-sweet chocolate chips


  • Chocolate Cake:
  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large bowl, sift together the flour, baking powder, baking soda, cocoa powder, sugar, and salt.
  • Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
  • Stir in the boiling water until well combined. The batter will be thin.
  • Pour the batter evenly into the prepared pans.
  • Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  • Coconut Filling:
  • In a mixing bowl, combine the shredded coconut, sweetened condensed milk, melted butter, and vanilla extract.
  • Mix until well combined.
  • Chocolate Ganache:
  • In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat.
  • Add the chocolate chips to the hot cream and let them sit for 1-2 minutes.
  • Stir until the chocolate is completely melted and the ganache is smooth.
  • Assembly:
  • Place one layer of the chocolate cake on a serving platter.
  • Spread half of the coconut filling evenly over the cake layer.
  • Top with the second layer of chocolate cake.
  • Pour the chocolate ganache over the top, allowing it to drip down the sides.
  • Optional: Garnish with additional shredded coconut or chocolate shavings.
  • Refrigerate the cake for at least 2 hours before serving to allow the layers to set.

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