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Slice of chocolate coconut cake showing the layers
Mary Johnson

Mounds Bar Cake (Chocolate Coconut Cake with Ganache)

A moist chocolate sheet cake topped with a chewy sweetened coconut layer and a glossy dark chocolate ganache. It tastes like a Mounds candy bar, slices cleanly, and is easy to make ahead.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 15
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 1 can 14 oz / 397 g sweetened condensed milk
  • 3½ cups about 300 g sweetened shredded coconut, for the filling
  • 1 teaspoon vanilla extract for the filling
  • ¼ teaspoon salt for the filling
  • 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

Equipment

  • 9x13-inch baking pan
  • Parchment paper
  • Large mixing bowl and whisk
  • Offset spatula or greased spoon
  • Heatproof bowl and small saucepan (for the ganache)
  • Baking sheet (for toasting the coconut)
  • Sharp knife and a tall glass of hot water (for clean slices)

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch pan and line the bottom with parchment.
  2. Whisk the flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
  3. Add the eggs, milk, oil, and 2 teaspoons vanilla, and mix until smooth. Stir in the boiling water last. The batter will be thin.
  4. Pour into the pan and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
  5. Cool the cake completely in the pan, about 1 hour.
  6. 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.
  7. Toast ½ cup of coconut on a baking sheet at 350°F for 4 to 6 minutes, stirring once or twice. Cool.
  8. 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.
  9. Spread the ganache over the chilled coconut layer, scatter the toasted coconut on top, and add almonds if using.
  10. 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 9x13-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.