Some desserts are built around a single idea, and the Mounds bar is one of them: sweet, chewy coconut wrapped in dark chocolate. This Mounds bar cake recipe takes that idea and scales it up into a sheet cake with three clear layers. There is a soft, deeply chocolate cake on the bottom, a thick coconut filling in the middle, and a glossy chocolate ganache on top that sets just enough to slice cleanly.
Most recipes for this cake start with a box mix and a bag of coconut, which works fine. This one is written a little differently. Instead of listing steps in a row, it treats the cake as three separate jobs, explains what each layer needs to do, and then shows you how to put them together without any of them fighting each other. If you just want the recipe, you can jump straight to it. If you want to know why a coconut layer turns runny, or why ganache splits, keep reading.
A quick note: this is an independent, copycat-style recipe and is not affiliated with Hershey or the Mounds brand.
What This Mounds Bar Cake Recipe Is Actually Recreating
According to Hershey’s own brand page, a Mounds bar is shredded, sweetened coconut covered in dark chocolate, first made by Peter Paul, Inc. in 1920. Its sister bar, Almond Joy, came later, in 1946, and adds whole almonds and a milk chocolate coating. That is the whole difference, and it is useful for a baker, because it tells you where the cake’s decisions are.
For a true Mounds bar cake recipe you want dark or semisweet chocolate in the ganache, no nuts, and a coconut layer that is sweet and chewy rather than dry. If you would rather lean toward an Almond Joy, swap in milk chocolate and press a few whole almonds on top. Both versions are in the variations section below.
The Mounds Bar Cake Recipe in Three Layers, and Why Each One Matters
Layer one: a chocolate cake that stays moist under the filling
The base has a harder job than it looks. It has to hold up under a heavy coconut layer and a layer of ganache without turning gummy, and it has to stay moist in the refrigerator, because this cake is stored cold. That rules out a dry, fluffy sponge.
The cake below is a one-bowl, oil-based chocolate cake. Oil keeps the crumb soft even after chilling, which butter-based cakes often do not. The batter is also thin on purpose, because you stir in a cup of boiling water at the end. Hot water blooms the cocoa, which deepens the chocolate flavor, and it produces a tender cake. Do not be alarmed by how runny the batter looks. That is normal.
If you want to start from a mix, a standard 15.25-ounce devil’s food cake mix, prepared as the box directs in a 9×13-inch pan, also works well here. Several popular versions of this cake are built that way, and it is a perfectly reasonable shortcut when you are short on time.
Layer two: a coconut filling that is chewy, not runny
This is the layer that defines any Mounds bar cake recipe, and it is also where most things go wrong. The filling here is just sweetened condensed milk, sweetened shredded coconut, vanilla, and a pinch of salt. The condensed milk acts as both sweetener and glue. It is thick enough to hold the coconut in place and sets up chewy once chilled.
The ratio is what matters. Too little coconut and the filling slides off the cake like a glaze. Too much and it turns dry and crumbly. In this recipe, one 14-ounce can of condensed milk to roughly 3½ cups of sweetened coconut gives a thick, spreadable mixture that clings to a spoon. If your coconut is very fine or very dry, add a tablespoon more condensed milk. If it is wet or clumpy, add a little more coconut.
Use sweetened coconut here. Unsweetened coconut will give you a drier, less candy-like layer, and the filling will lose the sticky sweetness that makes it taste like the bar. One more detail: spread the filling over a completely cooled cake. A warm cake will melt the condensed milk and let it soak in unevenly.
Layer three: a ganache that sets firm enough to slice
Ganache is only chocolate and cream, but the ratio changes everything. Too much cream and it stays soft and slides when you cut the cake. Too much chocolate and it turns stiff and can crack when you slice through it. King Arthur Baking’s guide to ganache recommends two parts cream to three parts chocolate by weight for semisweet or bittersweet chocolate, and that is the ratio used here. It gives a ganache that spreads smoothly while warm and sets to a firm, glossy layer in the refrigerator.
Chop the chocolate finely, because large chunks melt unevenly. Heat the cream until it is steaming and small bubbles form at the edge, not a hard boil. Pour it over the chocolate, wait two minutes, and then stir slowly from the center outward. If you whisk fast, you whip in air, and the ganache looks dull instead of glossy.
Mounds Bar Cake Recipe
This Mounds bar cake recipe fits a 9×13-inch pan. Prep time: 30 minutes. Bake time: 30 to 35 minutes. Cool and set time: about 2½ hours. Serves: 15.
Ingredients for the chocolate cake
- 1¾ cups (220 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- ¾ cup (65 g) unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240 ml) milk
- ½ cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) boiling water
Ingredients for the coconut filling
- 1 can (14 oz / 397 g) sweetened condensed milk
- 3½ cups (about 300 g) sweetened shredded coconut
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Ingredients for the ganache and topping
- 8 oz (225 g) semisweet or dark chocolate, finely chopped
- ⅔ cup (160 ml) heavy cream
- ½ cup sweetened shredded coconut, toasted, for the top
- Optional: whole almonds, for an Almond Joy-style finish
Method
- Prepare the pan. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line the bottom with parchment, which makes lifting and slicing easier later.
- Mix the dry ingredients. Whisk the flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
- Add the wet ingredients. Add the eggs, milk, oil, and vanilla, and mix until smooth. Stir in the boiling water last. The batter will be quite thin.
- Bake. Pour into the pan and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Ovens vary, so start checking at 30 minutes.
- Cool completely. Let the cake cool in the pan for at least an hour. Do not rush this step.
- Make the coconut filling. Stir together the condensed milk, 3½ cups of coconut, vanilla, and salt until evenly combined. Spread it over the cooled cake in an even layer, pressing gently with the back of a greased spoon or an offset spatula. Refrigerate for 30 minutes to firm up.
- Toast the topping coconut. Spread ½ cup of coconut on a baking sheet and toast at 350°F for 4 to 6 minutes, stirring once or twice. Watch it closely, because coconut goes from golden to burnt in seconds. Let it cool.
- Make the ganache. Put the chopped chocolate in a heatproof bowl. Heat the cream until steaming and pour it over the chocolate. Wait 2 minutes, then stir slowly until completely smooth. Let it cool for about 10 minutes, until thick but still spreadable.
- Top and set. Spread the ganache over the chilled coconut layer, going all the way to the edges. Scatter the toasted coconut over the top and add almonds if using.
- Chill. Refrigerate for at least 1 hour, until the ganache is set. Cut with a sharp knife dipped in hot water and wiped dry between cuts.
A Realistic Timeline for This Mounds Bar Cake Recipe
This cake looks like a project, but most of the time is cooling and chilling, not working. Here is how it breaks down so you can plan around it.
| Stage | Active time | Waiting time |
|---|---|---|
| Mix and bake the cake | 15 minutes | 30 to 35 minutes |
| Cool the cake | None | About 1 hour |
| Make and spread the coconut filling | 10 minutes | 30 minutes chill |
| Toast coconut and make the ganache | 15 minutes | 10 minutes cooling |
| Final chill before slicing | None | At least 1 hour |
Total hands-on time is under an hour. If you want to serve it for dinner, start the cake after lunch. For a weekend gathering, bake the cake the day before, wrap it, and build the layers the next morning.
Mounds Bar Cake Recipe Variations and Swaps
- Almond Joy version. Use milk chocolate in the ganache and press whole almonds across the top before it sets.
- Layer cake. Bake the batter in two 9-inch round pans for 30 to 35 minutes, spread coconut filling between the layers and on top, then pour ganache over everything.
- Cupcakes. Fill liners about two-thirds full and bake for 18 to 22 minutes. Top each with a spoonful of coconut filling and a swirl of ganache. Times are approximate, so rely on the toothpick test.
- Poke cake style. Poke holes across the cooled cake with the handle of a wooden spoon and drizzle a few tablespoons of extra sweetened condensed milk over the top before adding the coconut. The cake will be even more moist and sweeter.
- Dairy-free. Use a plant-based milk, coconut condensed milk, and the thick cream skimmed from a can of full-fat coconut milk in place of the heavy cream. Results vary by brand, so expect a slightly softer ganache.
- Honey-sweetened base. If you want a different starting point for the chocolate layer, our chocolate honey cake is a good base to experiment with. A thin thread of honey over the finished slices is also nice with the dark chocolate.
- Simpler sheet cake. Our funeral cake is another easy chocolate sheet cake you can top with the same coconut filling and ganache.
How to Slice and Serve It
Serve slices cold or after 20 to 30 minutes at room temperature. Cold is firmer and neater. Room temperature is softer, and the coconut layer gets chewier. Coffee or a cold glass of milk goes well alongside it. For a fuller dessert plate, a small scoop of honey ice cream goes nicely with the dark chocolate.
If you like the combination of coconut and chocolate, you might also enjoy our coconut pecan stupid pie, the Hawaiian carrot pineapple cake with its coconut and macadamia topping, or the brownie refrigerator cake for another chilled chocolate dessert.
Storage, Freezing, and Make-Ahead
Leftovers from this Mounds bar cake recipe are easy to keep. Because the ganache is made with cream, store this cake in the refrigerator in a covered container, and don’t leave it at room temperature for more than about 2 hours. It keeps for about 4 days. The USDA’s page on leftovers and food safety has the general rules.
To freeze, chill the finished cake until the ganache is fully set, then slice it and freeze the slices on a tray before wrapping them individually. They hold for up to about a month. Thaw in the refrigerator overnight, not on the counter.
For make-ahead, this Mounds bar cake recipe is flexible: bake the cake a day ahead and keep it wrapped at room temperature, then build the layers on the day you serve it. The coconut filling can also be mixed up to a day ahead and stored covered in the refrigerator, though you may need to stir it before spreading.
Mounds Bar Cake Recipe Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Coconut layer is runny | Too little coconut or a warm cake | Add more coconut, cool the cake fully, and chill the layer before adding ganache |
| Coconut layer is dry and crumbly | Too much coconut or unsweetened coconut | Stir in a tablespoon of condensed milk and use sweetened coconut |
| Ganache looks greasy or split | Cream was too hot or the mixture was over-stirred | Whisk in a tablespoon of warm cream until it comes back together |
| Ganache cracks when slicing | Too cold or too firm | Let slices sit for 10 minutes, and use a hot, dry knife |
| Cake is dense | Overmixed batter or old leavening | Mix just until smooth and check the dates on your baking powder and baking soda |
| Layers slide when cut | Not enough chilling time | Chill at least 1 hour after adding the ganache |
Mounds Bar Cake Recipe FAQs
Does this Mounds bar cake recipe taste like the candy bar?
That is the goal. The sweet coconut and dark chocolate combination is the same, but the cake adds a soft, moist base, so each bite is a little less intense than a bar.
Can I use a boxed cake mix?
Yes. A 15.25-ounce devil’s food mix, prepared as the package directs for a 9×13-inch pan, works well. Cool it fully before adding the coconut filling.
Can I use unsweetened coconut?
You can, but the filling will taste less like the candy bar and may feel drier. If you do, add 2 to 3 tablespoons of powdered sugar and a little extra condensed milk.
Why is my coconut layer runny?
Usually there is too little coconut for the amount of condensed milk, or the cake was still warm. Add more coconut, and always chill the cake before assembling.
Can I make this cake ahead?
Yes. You can bake the cake a day ahead and assemble the next day, or build the whole cake and refrigerate it for up to 4 days.
Can I freeze Mounds bar cake?
Yes, for about a month. Freeze slices on a tray first, then wrap them, and thaw overnight in the refrigerator.
How do I cut clean slices?
Chill the cake well, then use a long sharp knife dipped in hot water and wiped dry between each cut.
Is this cake gluten-free?
Not as written. A gluten-free all-purpose flour blend can replace the flour, and the rest of the ingredients are usually gluten-free, but check labels. Results depend on the blend you use.
Can I make it dairy-free?
You can, with plant-based milk, coconut condensed milk, and coconut cream in the ganache, though texture and flavor will differ slightly by brand.
What size pan should I use?
A 9×13-inch pan gives you 15 generous slices. For a thicker cake, use two 9-inch round pans and stack them with the coconut filling in between.
Final Thoughts on the Mounds Bar Cake Recipe
A good Mounds bar cake recipe comes down to three small decisions: a moist oil-based cake, a coconut layer with the right ratio, and a ganache that is set but not stiff. Give each layer time to cool and firm up, and the cake rewards you with clean slices and a taste that is unmistakably chocolate and coconut. Bake it a day ahead, keep it cold, and you will have an easy dessert for a holiday table, a potluck, or just a Sunday.
Mounds Bar Cake (Chocolate Coconut Cake with Ganache)
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan and line the bottom with parchment.
- Whisk the flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
- Add the eggs, milk, oil, and 2 teaspoons vanilla, and mix until smooth. Stir in the boiling water last. The batter will be thin.
- Pour into the pan and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cake completely in the pan, about 1 hour.
- Stir together the condensed milk, 3½ cups coconut, 1 teaspoon vanilla, and ¼ teaspoon salt. Spread it evenly over the cooled cake. Refrigerate for 30 minutes.
- Toast ½ cup of coconut on a baking sheet at 350°F for 4 to 6 minutes, stirring once or twice. Cool.
- Put the chopped chocolate in a heatproof bowl. Heat the cream until steaming (not boiling), pour it over the chocolate, wait 2 minutes, then stir slowly until smooth. Cool about 10 minutes, until thick but spreadable.
- Spread the ganache over the chilled coconut layer, scatter the toasted coconut on top, and add almonds if using.
- Refrigerate for at least 1 hour until the ganache is set. Slice with a sharp knife dipped in hot water and wiped dry between cuts.
Notes
- Cake mix shortcut: use a 15.25-oz devil’s food cake mix, prepared as the package directs for a 9×13-inch pan, and cool it fully before adding the filling.
- Use sweetened coconut for the filling. Unsweetened coconut makes it drier and less candy-like. If the filling is runny, add more coconut. If it is dry, add a tablespoon of condensed milk.
- Always spread the filling over a completely cooled cake, or the condensed milk will melt and soak in unevenly.
- Ganache ratio is 2 parts cream to 3 parts chocolate by weight, which sets firm enough to slice. Stir slowly for a glossy finish.
- Almond Joy version: use milk chocolate in the ganache and press whole almonds on top.
- Layer cake: bake in two 9-inch pans, spread filling between the layers and on top, and pour ganache over the whole cake.
- Cupcakes: bake for about 18 to 22 minutes. Times are approximate, so rely on the toothpick test.
- Dairy-free: use plant-based milk, coconut condensed milk, and thick coconut cream instead of heavy cream. Texture varies by brand.
- Store covered in the refrigerator for about 4 days. Do not leave it at room temperature for more than about 2 hours.
- Freeze slices on a tray first, then wrap individually, for up to about 1 month. Thaw overnight in the refrigerator.
- Quantities, bake times, and calories are estimates. Test the recipe once and adjust to your oven.
- This is an independent copycat-style recipe and is not affiliated with Hershey or the Mounds brand.
