Chocolate Mounds Cake has a creamy coconut and marshmallow filling between the layers. A chocolate frosting tops this delicious cake. It’s the perfect dessert for when you’re craving chocolate and coconut.
I haven’t had a Mounds candy bar in years so this cake takes me way back. Sometimes you feel like a nut . . .
I Love The Coconut Filling!
I’m in the “I love coconut” camp. Seems like coconut is one of those things you either love or hate – no middle ground allowed.
My oldest grandson took after me. He loves coconut. His parents, not so much. So I have to make sure he gets his coconut fix every once in a while.
I usually make cakes from scratch (not using a box mix). Every once in a while, I’ll use a boxed mix and this is one of those times. I always add a teaspoon of pure vanilla extract to cake mixes to amp up the flavor.
This layered chocolate cake has a creamy coconut filling between the layers and a rich chocolate frosting on top. Let’s get this party started!
I also make Mounds Candy Bar Brownies that are so delicious!
Ingredients You’ll Need
For the cake, you’ll need:
- 1 dark chocolate cake mix (plus oil, eggs & water as directed)
- 1 teaspoon vanilla extract
Filling
- 1 cup granulated sugar
- 1 cup milk
- 15 regular-sized marshmallows (not the mini or the oversized)
- 1 teaspoon vanilla
- 12 oz. sweetened coconut flakes
Frosting
- 1/2 cup butter
- 2/3 cup evaporated milk
- 2 cups granulated sugar
- 6 oz. semi-sweet chocolate morsels
How To Make A Chocolate Mounds Cake
Mix the boxed cake mix according to the package directions. Pour batter into three greased and floured 9-inch cake pans. Bake for 15-20 minutes or until a toothpick inserted near the center comes out clean.
Cool cake layers in pans for 10 minutes. Remove from pans and cool completely.
How To Make The Filling
For the filling, you’ll need sugar, milk, vanilla, coconut, and marshmallows. Bring to a boil and boil over medium heat for five minutes, stirring occasionally.
Let cool slightly and spread between cake layers. Do not spread over the top layer. That’s where the yummy chocolate frosting goes.
The filling will thicken as it cools slightly. It will still be very moist, not dry.
Chocolate Mounds Cake Frosting
The rich, chocolate frosting consists of butter, evaporated milk, sugar, and semi-sweet chocolate morsels. Combine ingredients in a saucepan and boil for 2 minutes, stirring constantly.
Remove from the heat, let cool slightly, and frost the cake. (The frosting will harden as it cools.)
Note: Watch closely because you don’t want the frosting to get too hard. It needs to be spreadable. If it does get too hard, add one teaspoon of milk at a time and whisk until spreadable.
You Will Also Love These Cake Recipes
- German Chocolate Sheet Cake
- Italian Cream Cake
- Pecan Praline Cheesecake
- 7UP Cake
- Caramel Cake
- Triple Chocolate Mousse Cake
- Honey Bun Cake
Chocolate Mounds Cake
A creamy coconut filling is spread between the layers of a dark chocolate cake. A delicious chocolate frosting is spread on the top and sides of cake.
Ingredients
- 1 dark chocolate cake mix (plus oil, eggs & water as directed)
- 1 teaspoon vanilla extract
Filling
- 1 cup granulated sugar
- 1 cup milk
- 15 regular-sized marshmallows
- 1 teaspoon vanilla
- 12 oz. sweetened coconut flakes
Frosting
- 1/2 cup butter
- 2/3 cup evaporated milk
- 2 cups granulated sugar
- 6 oz. semi-sweet chocolate morsels
Instructions
- Combine the ingredients for the cake mix, adding a teaspoon of vanilla extract. Pour batter into three greased and floured 9-inch baking pans. The layers will be thin.
- Bake at 350º for 15-20 minutes or until a toothpick inserted near the center comes out clean. Let cool in pans for ten minutes. Remove from pans and cool completely on wire racks.
- Make the filling by combining sugar and milk in a saucepan and bring to a boil. Add vanilla, coconut, and marshmallows and boil over medium heat for five minutes. Let cool slightly and spread between cake layers.
- Combine the frosting ingredients (butter, evaporated milk, 2 cups sugar, and semi-sweet morsels) in a saucepan. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and cool until spreading consistency. The frosting will harden as it cools. Frost top and sides of the cake.
Nutrition Information
Yield
14Serving Size
1Amount Per Serving Calories 392Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 24mgSodium 126mgCarbohydrates 66gFiber 2gSugar 60gProtein 3g
17 comments
The sugar in the frosting, is it confectioners sugar? Just says sugar. Thanks
It’s regular granulated sugar. Thanks!
coconut filling was Very soupy!
Mine is always the right consistency. It thickens even more as it cools. Did you boil the filling for the full 5 minutes?
I boiled 7 mins to get a less soupy then chilled in the freezer for 3 mins to get it spread consistency
Do you use the little marshmallows or the ones you use for s’mores?
Yes, the regular-sized marshmallows (not the mini ones and not the x-large ones). I hope that helps.
Can the frosting be piped?
No. It’s a frosting that hardens as it cools so I don’t think piping would work.
Made this cake for my birthday. Turned out great. This is a super sweet cake. I might look for ways to make it not-so-sweet, maybe skip the chocolate frosting.
The chocolate frosting is good, but hard to make it look good. I saw a variation of this cake where they frosted the cake with Royal Icing and then dripped a small amount of the chocolate frosting on the top and down the sides. This would just add to the sweetness though. I’m not a very experienced baker, so would be interested in ideas from others regarding how to make this not-so-sweet without messing up the chemistry of keeping the cake texture the same.
Glad it turned out great! The frosting hardens very quickly. I always watch it closely to make sure it’s the perfect consistency before frosting this cake.
How many OUNCES of marshmallows?
Sorry, I’ve never weighed them so I have no idea. I just use 15 regular-sized marshmallows – not minis and not jumbo.
Should this cake be refrigerated?
My husband likes it better stored in the fridge, but it can sit out at room temperature for 2-3 days. The small amount of milk in the frosting is stabilized by the sugar so it’s perfectly safe to leave at room temp. for a couple of days.
I made this cake today, it turn out wonderful , the only thing that I did different is that I used the icing as a drizzle instead of covering it. It was prepared for my brother and he loved it. Thanks for taking the time to share your creations with us.
Greetings from MN.
I’m so glad you liked it and that’s a great idea to use the icing as a drizzle. Yum!