Of course! “Mounds Cake” is a decadent dessert that combines the classic flavors of a Mounds candy bar—chocolate and coconut—into a rich, easy-to-make cake. It’s often a “poke cake,” meaning the cake is perforated after baking to allow a creamy coconut mixture to soak in, and then it’s topped with chocolate.
Here are a few popular ways to make it, from a semi-homemade approach using a box mix to a completely from-scratch version.
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Version 1: The Classic Semi-Homemade Mounds Poke Cake (Easiest)
This is the most common method, beloved for its simplicity and incredible results.
Ingredients:
For the Cake:
· 1 box (15.25 oz) chocolate cake mix, plus ingredients to prepare it (typically eggs, oil, and water)
· 1 can (13.5 oz) coconut milk (not cream of coconut), divided
For the Filling & Topping:
· 1 can (14 oz) sweetened condensed milk
· 1 package (7 oz) sweetened shredded coconut (about 2 ⅔ cups), divided
· 1 container (8 oz) frozen whipped topping (like Cool Whip), thawed
· 1 cup chocolate chips or chocolate ganache (see note below)
· (Optional) Toasted coconut flakes for garnish
Instructions:
1. Bake the Cake: Preheat your oven to the temperature specified on the cake mix box. Prepare the chocolate cake batter according to the package directions, but replace the water with an equal amount of canned coconut milk. Pour the batter into a greased 9×13 inch baking pan and bake as directed. Let the cake cool for about 15-20 minutes after baking.
2. Poke the Holes: Using the handle of a wooden spoon or a round chopstick, poke holes all over the warm cake, about 1 inch apart. Push down almost to the bottom of the pan.
3. Soak the Cake: In a medium bowl, whisk together the sweetened condensed milk and ½ cup of the remaining coconut milk (reserve the rest for another use). Slowly pour this mixture evenly over the warm cake, aiming for the holes. Sprinkle 1 cup of the shredded coconut over the top. This will soak into the cake as well.
4. Chill: Allow the cake to cool completely to room temperature, then cover and refrigerate for at least 2 hours, or until fully chilled.
5. Frost: Spread the thawed whipped topping evenly over the chilled cake. Sprinkle the remaining shredded coconut on top.
6. Add Chocolate Topping: You have two easy options:
· Easy: Melt 1 cup of chocolate chips with a teaspoon of coconut oil in the microwave in 30-second bursts, stirring until smooth. Drizzle the melted chocolate over the coconut layer.
· Slightly Fancier: Make a simple ganache by heating ½ cup of heavy cream until simmering, then pouring it over 1 cup of chocolate chips. Let it sit for 2 minutes, then whisk until smooth. Let it cool slightly before drizzling or spreading over the cake.
7. Serve: Keep the cake refrigerated until ready to serve. This allows the flavors to meld beautifully.
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Version 2: From-Scratch Mounds Cake
If you prefer to avoid box mixes, this version uses a simple homemade chocolate cake as the base.
Ingredients:
For the Chocolate Cake:
· 2 cups all-purpose flour
· 2 cups granulated sugar
· ¾ cup unsweetened cocoa powder
· 2 tsp baking soda
· 1 tsp baking powder
· 1 tsp salt
· 2 large eggs
· 1 cup buttermilk
· 1 cup strong black coffee (or water)
· ½ cup vegetable oil
· 1 tsp vanilla extract
For the Soak & Topping:
· (Use the same coconut milk, sweetened condensed milk, shredded coconut, whipped topping, and chocolate as listed in Version 1)
Instructions:
1. Bake the Cake: Preheat oven to 350°F (175°C). Grease a 9×13 inch pan.
2. In a large bowl, sift together the flour, sugar, cocoa, baking soda, baking powder, and salt.
3. In another bowl, whisk the eggs, buttermilk, coffee, oil, and vanilla.
4. Add the wet ingredients to the dry ingredients and mix until just combined (batter will be thin).
5. Pour into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Continue with Steps 2-7 from Version 1 (poking holes, adding the coconut milk/condensed milk soak, chilling, and topping).
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Tips & Variations:
· Toasted Coconut: For a deeper flavor, toast the shredded coconut you use for the topping in a dry skillet over medium heat until golden brown before sprinkling it on.
· Almond Joy Version: Add a layer of whole or chopped almonds on top of the whipped topping before adding the chocolate drizzle to mimic an Almond Joy bar.
· Coconut Frosting: For a richer frosting, you can fold ½ cup of shredded coconut and ½ cup of sweetened condensed milk into the whipped topping before spreading.
· Make Ahead: This cake is perfect for making a day ahead. The longer it chills, the more the flavors develop and the richer it becomes.
Enjoy this incredibly moist and flavorful cake—it’s a guaranteed crowd-pleaser