mounds candy bar cake recipe

Written BySheba G Updated On
mounds candy bar cake recipe
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The Best mounds candy bar cake recipe

I have been making this Mounds Candy Bar Cake recipe for years and it is always a hit with my family. The combination of rich chocolate and sweet coconut reminds me of the classic candy bar but in a moist and tender cake form. My kids love it for after school treats and it is perfect for potlucks and holiday gatherings. Plus it uses simple ingredients you probably already have in your pantry which makes it a no fuss dessert.

What I love most about this cake is how the coconut filling stays soft and creamy inside the chocolate cake. It is not overly sweet and the coconut adds a nice texture. You can also feel a little bit better about serving it because coconut has some good fats and fiber. But honestly we just eat it because it tastes amazing. This recipe has never let me down and it is one of those desserts that disappears fast.

Mounds Candy Bar Cake

Mounds Candy Bar Cake

4.7 from 1004 votes

A moist chocolate cake filled with a sweet coconut center, topped with a glossy chocolate glaze. This cake captures the flavor of a Mounds candy bar in a homemade dessert.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake

1 3/4 cups all purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water

For the Coconut Filling

2 cups sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract

For the Chocolate Glaze

1/2 cup unsalted butter
1/3 cup unsweetened cocoa powder
1/3 cup milk
3 cups powdered sugar
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
2In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add milk, vegetable oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes. Stir in boiling water. The batter will be thin.
3Pour batter into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
4For the filling, mix shredded coconut, sweetened condensed milk, and vanilla extract in a bowl.
5Once the cake is cool, spread the coconut filling evenly over the top.
6For the glaze, melt butter in a saucepan over medium heat. Stir in cocoa powder and milk. Bring to a boil, then remove from heat. Whisk in powdered sugar and vanilla extract until smooth.
7Pour the chocolate glaze over the coconut filling, spreading it to cover completely. Refrigerate for at least 1 hour before serving to allow the glaze to set.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Saucepan
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 480mg🌾Total Carbs: 62g🥦Dietary Fiber: 3g🍬Sugars: 45g🥩Protein: 6g

📝Notes

Tips: For a less sweet cake, use unsweetened coconut in the filling. Make sure the cake is completely cool before adding the filling to prevent it from melting. Store leftovers in the refrigerator.

Watch Video Of How Mounds Candy Bar Cake Works

This Mounds Candy Bar Cake is a simple and delicious dessert that always brings smiles to my family. It is perfect for birthdays, holidays, or just a weekend treat. I hope you give it a try and enjoy it as much as we do.

❓ Frequently Asked Questions About Mounds Candy Bar Cake

1. Can I use a boxed cake mix for this recipe?

Yes, you can use a boxed chocolate cake mix to save time. Just prepare the cake according to the package directions for a 9×13 inch pan. Then proceed with the coconut filling and chocolate glaze as written.

2. How should I store this Mounds candy bar cake?

Store the cake in the refrigerator, covered, for up to 5 days. The filling and glaze need to stay chilled. Let it sit at room temperature for about 15 minutes before serving for the best texture.

3. Can I freeze this cake?

Yes, you can freeze the cake without the glaze. Wrap the cooled cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator, then prepare the filling and glaze fresh.

4. What can I use instead of sweetened condensed milk?

If you do not have sweetened condensed milk, you can make a substitute by simmering 1 cup of milk with 1/3 cup of sugar until it reduces by half. But the texture will be slightly different. For best results, use the condensed milk.

5. Can I make this cake gluten free?

Yes, you can substitute the all purpose flour with a 1 to 1 gluten free baking flour blend. The rest of the ingredients are naturally gluten free, but always check labels on cocoa powder and other items.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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