Mounds Cake – OMG Don’t Lose This

Mounds Cake is a rich, chocolatey, and coconut-filled dessert that tastes just like the classic candy bar. It’s an easy-to-make sheet cake that layers deep chocolate flavor with sweet, creamy coconut topping. I love this recipe because it’s no-fuss, crowd-pleasing, and has that old-school, passed-down feel that makes it perfect for potlucks, family gatherings, or when I just want to impress without a lot of effort.

Why You’ll Love This Recipe

I love how ridiculously indulgent this cake is—it’s ultra-moist thanks to the chocolate syrup soak, packed with melty chocolate chips, and topped with a dreamy whipped coconut layer. The fact that I can make it with a cake mix shortcut and just a few simple ingredients makes it even better. It’s one of those desserts that tastes like it took hours, but it’s secretly super easy.

Ingredients

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

• 1 box white or yellow cake mix
• ½ cup cocoa powder
• ½ cup granulated sugar
• 2 cups chocolate chips
• 1 cup chocolate syrup
• 8 oz tub Cool Whip
• 2 cups shredded coconut

Directions

1. I preheat the oven to 350°F and grease a 9×13-inch baking dish.

2. I prepare the cake mix according to the package instructions, then add the cocoa powder and sugar, mixing until smooth.

3. I pour the batter into the prepared dish and sprinkle the chocolate chips evenly over the top.

4. I bake the cake for 30 minutes, then remove it from the oven and poke holes all over the surface with a meat fork or skewer.

5. While the cake is still hot, I warm the chocolate syrup slightly and pour it over the top, letting it soak in.

6. I cover the cake and let it cool overnight to absorb all that gooey goodness.

7. Once the cake is cooled, I mix the Cool Whip and shredded coconut together, then spread it evenly over the cake as frosting.

8. I chill the cake until ready to serve.

Servings and timing

This cake makes about 12 to 15 servings. It takes around 10 minutes to prep, 30 minutes to bake, plus overnight cooling time. It’s best made a day in advance, so all the flavors can really soak in and settle.

Variations

Sometimes I switch things up by using dark chocolate chips or adding a little almond extract to the cake mix for that “Almond Joy” twist. I’ve also tried topping it with toasted coconut for a little crunch. If I want an extra decadent version, I add a drizzle of melted chocolate or a handful of chopped Mounds bars on top before serving.

storage/reheating

I store this cake in the refrigerator, covered tightly, for up to 4 days. The whipped topping and coconut hold up well, and the flavor actually gets better with time. I serve it cold straight from the fridge or let it sit out for 10–15 minutes if I prefer a softer texture.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Yes, I can use freshly whipped cream, but I make sure it’s stabilized with a bit of powdered sugar so it holds up well in the fridge.

Do I need to poke the cake while it’s hot?

Absolutely. Poking the holes while the cake is hot helps the chocolate syrup soak in deeply and gives it that moist, rich texture.

Can I make this cake ahead of time?

Yes, and I actually prefer it that way. Letting it sit overnight in the fridge makes the texture even better.

Can I use a chocolate cake mix instead?

I could, but I personally love using a white or yellow cake mix because it gives a unique contrast with the cocoa and chocolate syrup. It ends up tasting richer and more layered.

Does this cake freeze well?

Yes, I’ve frozen individual slices with great results. I just wrap them tightly in plastic wrap and foil, then thaw in the fridge when ready to eat.

Conclusion

Mounds Cake is one of those unforgettable desserts that’s just as easy to make as it is delicious. With its deep chocolate base, gooey syrup soak, and fluffy coconut topping, it hits every note I want in a comforting, nostalgic treat. Whether I’m feeding a crowd or saving it all for myself, this is one cake I’m always happy to have in the fridge.