Mounds Cake Chocolate Coconut

Why You’ll Love This Recipe

I enjoy this recipe because it combines the deep flavor of chocolate with creamy coconut in a way that feels nostalgic and comforting. Using a cake mix keeps things simple, while the homemade coconut layer and ganache make it feel special. I also like how well it slices and how impressive it looks with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake base:
1 box (15.25 oz) chocolate cake mix
Eggs, oil, and water as required by the package directions

For the coconut layer:
1 1/2 cups shredded sweetened coconut
1 cup granulated sugar
1 cup whole milk
1 teaspoon vanilla extract

For the chocolate ganache:
1 1/2 cups semisweet chocolate chips
1 cup heavy cream

Directions

I start by preparing the chocolate cake batter according to the package instructions, mixing in the required eggs, oil, and water. I pour the batter into a greased 9×13-inch baking pan and bake it as directed, until a toothpick inserted in the center comes out clean.

While the cake bakes, I make the coconut layer. I heat the sugar and milk together in a saucepan over medium heat for about 3 to 4 minutes, stirring until the sugar fully dissolves. I remove the pan from the heat and stir in the shredded coconut and vanilla until evenly combined.

As soon as the cake comes out of the oven, I evenly spread the warm coconut mixture over the hot cake, allowing it to soak slightly into the surface.

To make the ganache, I heat the heavy cream in a small saucepan until steaming but not boiling. I pour it over the chocolate chips in a mixing bowl and let it sit for about 2 minutes, then stir gently until the mixture becomes smooth and glossy.

I spread the ganache evenly over the coconut layer while the cake is still warm. I let the cake cool at room temperature for 45 to 60 minutes, until the ganache is set, before slicing and serving.

Servings and Timing

I get about 16 servings from this cake.
Prep time is approximately 25 minutes.
Bake time is about 35 minutes.
Total time comes to roughly 60 minutes.

Variations

I sometimes use dark chocolate chips for a deeper chocolate flavor. When I want extra coconut texture, I sprinkle toasted coconut on top before the ganache sets. I’ve also added a splash of coconut extract to the coconut layer for an extra boost of flavor.

Storage/Reheating

I store the cake covered in the refrigerator for up to 4 days. When serving chilled leftovers, I let the cake sit at room temperature for about 15 minutes so the ganache softens slightly.

FAQs

Can I use a homemade chocolate cake instead of a mix?

I can, but I like how quick and reliable the cake mix makes this recipe.

Should the coconut layer be added while the cake is hot?

I always add it immediately so it spreads easily and bonds with the cake.

Can I freeze this cake?

I freeze individual slices wrapped tightly, then thaw them overnight in the refrigerator.

What kind of coconut works best?

I prefer sweetened shredded coconut for the classic flavor and texture.

How do I know when the ganache is set?

I check that it’s firm to the touch but still slightly soft before slicing.

Conclusion

I find this Mounds chocolate coconut cake to be an irresistible layered dessert that’s both easy and impressive. With its moist chocolate base, creamy coconut center, and rich ganache topping, it’s a recipe I turn to whenever I want a guaranteed crowd-pleasing treat.

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