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Mounds Layer Cake

Posted : June 3, 2019
tag : candy bar, Coconut, dark chocolate, ganache, layer cake
by : Cookbook Queen
comment : 149

This Mounds Layer Cake is one of my go-to cake recipes. The layers of rich, dark chocolate cake, coconut filling (like the center of a Mounds bar), creamy coconut buttercream, and smooth layer of dark chocolate ganache are so impressive and always loved!!

Also, scroll to the end of the post for the video! 

I really feel like Mounds candy bars don’t get enough love.

I know some people are anti-coconut in their chocolates, but honestly I feel like dark chocolate and coconut is an amazing combination. The sticky sweet of the sweetened coconut offsets the slightly bitter flavor of dark chocolate just right. In my humble opinion, the middle of a Mounds Bar is sweet, gooey and simply amazing. It really needs more recognition.

I decided a layer cake based on the Mounds Bar was the perfect thing and the Mounds Bar Layer Cake was born. It turned out so good, I even had it for breakfast.

How to make Mounds Layer Cake

You’re going to be making a layer cake for this recipe. Don’t be intimidated by the layers, all it takes is a little practice and it will be great. I did decide to go with a homemade cake for this, but feel free to pick up a Devil’s Food Cake cake mix if you want!

How to make the cake: You are going to need three 9-inch cake pans. Mix up your batter, and pour an even amount into all of the pans. If you only have two 9-inch cake pans, it’s ok!  Just pour a little extra into one of the pans and split it later on. Bake and let cool for about 5 minutes, then remove to a wire rack.

How to make the Mounds filling: While your cakes are baking and cooling, go ahead and mix up your filling. In a large bowl, combine the coconut and sweetened condensed milk. Pop it in the fridge until you’re ready for it.

Prepare your frosting: In the bowl of your mixer, beat butter, cream of coconut, and heavy cream on medium speed until smooth. With the mixer set on low, slowly add powdered sugar. Go slow so powdered sugar doesn’t end up all over your kitchen! Once the powdered sugar is just barely mixed in, increase speed to high and beat for one minute until fluffy. OMG, this frosting is delicious!

How to get perfect drippy ganache

The drippy ganache on this cake really is a stunner. It covers up any and all flaws and just automatically makes the cake look decadent and professional. To make the ganache, combine chocolate chips and heavy cream in a microwave safe bowl. I like clear glass so I can see what’s happening all the way through. Microwave for about 2 minutes, stopping every 30 seconds to stir until smooth. Stir in corn syrup and refrigerate until slightly cooled and thickened. It really does need to be cooled to drip perfectly. If it runs down too quickly, you know it’s too warm and if it stays thick and globby, you know it needs to be popped back into the microwave for a few seconds.

I do NOT pile all the ganache on top and push it over the sides. Instead, I hold my spoon vertically over the edge of the cake and let it drip down. Once I have my drips how I want them, then I spoon more ganache into the middle of the top of the cake to fill it all in.

How to assemble the Mounds Layer Cake

  1. Once your cake is completely cooled, trim your layers. A rotating turntable makes it so much easier. I always use a long, serrated knife and go slow. Your goal is to make the top as flat as possible.
  2. Put about a cup of frosting onto the top of one layer. Use a small offset spatula to push the frosting to the edges of your cake layer, leaving a little bit of overhang on the edge. Make sure to keep this layer of frosting even so your cake won’t be lopsided!
  3. Place your second layer on top and apply very gentle pressure to make sure it’s really settled into the frosting. Repeat step 2 and 3 for the next layer.
  4. Now this is when you would apply a crumb coat. This step is optional, but it really does make everything cleaner. I use about one and a half cups of frosting, starting with the top and working my way over the edges, and down the sides, using that frosting overhang in the middle. You want this to be a thin layer of frosting. Then I chill the cake in the fridge for 15-20 minutes.
  5. Now you want to use a very generous amount of frosting. I frost the exact same way I did the crumb coat, but I just use a lot more frosting. If things get too streaky, you can use a warm, wet rag to clean your offset spatula. I like a more rustic looking cake, so I don’t smooth things out perfectly, but I do try to make it look presentable. Go ahead and pop the cake in the fridge one more time before you add ganache.
  6. Spoon ganache onto the top of your cake using the directions I explained earlier!

That’s it! I hope you make this cake and love it as much as I do!

Looking for More Layer Cake Love? Try These Recipes!
  1. Snickers Layer Cake

  2. Unicorn Poop Layer Cake

  3. Junk Food Layer Cake

  4. Cinnamon Roll Layer Cake

  5. Lemon Raspberry Layer Cake

This is seriously one amazing cake.

Now hop over to see what Bridget and Shelly made for Candy Bar Week…

Bridget’s got Ritter Sport Dark Chocolate with Marzipan Ice Cream (SERIOUSLY), and Shelly made Whatchamacallit Popcorn (I’ll take a giant bowl, thanks).

If you make this Mounds Layer Cake, I would love to see! Post it on Instagram and tag me @cookbook queen and use the hashtag #cookbookqueen. Happy baking! 

Print
Mounds Layer Cake

Ingredients

    Cake:
  • 2 cups sugar
  • 1 cup Dutch Process Cocoa Powder (I used Hershey's Special Dark)
  • 1 3/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 3/4 cup boiling water
  • Filling:
  • 14 oz bag sweetened, shredded coconut
  • 1 can sweetened condensed milk
  • Frosting:
  • 1 cup (2 sticks) salted butter, slightly softened
  • 1/3 cup cream of coconut (I buy this in a squeeze bottle with the drink mixers)
  • 1/4 cup heavy cream
  • 3 cups powdered sugar
  • Ganache:
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup heavy cream
  • 1/4 cup light corn syrup (you can use honey if you are opposed to corn syrup)

Instructions

  1. Preheat oven to 350. Grease and flour three (9) inch round pans. If you only have two pans, just fill one pan a little more than the other. You will split the taller cake in half.
  2. Bake your cake: In the bowl of your mixer, combine sugar, cocoa powder, flour, baking soda, baking powder, and salt. Add eggs, oil, and buttermilk and beat on medium speed for two minutes. Scrape sides of bowl and stir in boiling water. Divide batter into cake pans (batter will be thin) and bake for 30 minutes or until tops spring back until lightly touched. Allow cakes to cool in pans for about 5 minutes, then remove to cooling racks to cool completely.
  3. Prepare filling: In a large bowl, combine coconut and sweetened condensed milk. Refrigerate until ready to use.
  4. Prepare ganache: In a microwave safe bowl, combine chocolate chips and heavy cream. Microwave for about 2 minutes, stopping every 30 seconds to stir until smooth. Stir in corn syrup and refrigerate until slightly cooled and thickened.
  5. Prepare frosting: In the bowl of your mixer, beat butter, cream of coconut, and heavy cream on medium speed until smooth. With the mixer set on low, slowly add powdered sugar. Once the powdered sugar is just barely mixed in, increase speed to high and beat for one minute until fluffy.
  6. Assemble cake: Spread coconut filling between 3 layers (if you only made 2 cakes, split one in half). Frost with coconut frosting, and spoon ganache on top to the very edges of the cake, letting it drip down the sides. Garnish with a scoop of coconut filling if desired.

Notes

**cake portion adapted from Hershey

Keep uneaten cake stored in refrigerator.

3.1

About Kristan

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149 Comments
  1. Pingback: Whatchamacallit Popcorn - Cookies and Cups

  2. shelly (cookies and cups) April 9, 2013 at 9:06 pm Log in to Reply

    Seriously. I can’t even speak right now.
    Also, nursing while in the sling AND baking a cake. True talent.

  3. esther April 9, 2013 at 9:12 pm Log in to Reply

    Riquisimo se ve tu pastel!!! Felicitaciones!!
    Servira para cubrir con Fondant?
    UN abrazp

  4. Adrienne Stitt April 9, 2013 at 9:16 pm Log in to Reply

    Oh My. Just open up a bakery now & this will be my 1st order.

  5. Melanie Daniels April 9, 2013 at 9:17 pm Log in to Reply

    I used to bake for fun… now I have a 4 month old… but I might have to figure out how to make this!

  6. bridget {bake at 350} April 9, 2013 at 9:21 pm Log in to Reply

    First, this cake looks IN-credible! So want to hop in my car and drive to Arkansas, but maybe it would take less time if I just followed your recipe. Not as fun, though.

    You are my hero for blogging…and looking cute…with a newborn. Anyone who says it is easy must be crazy. I have ONE 14-year-old and still can’t manage to blog AND mop my kitchen. Also, there’s laundry folded and stacked on my dining room table. You’re my hero.

  7. JulieD April 9, 2013 at 9:22 pm Log in to Reply

    Looks amazing and perfect in every way. I can’t imagine how it is to make a cake with a babe in tow. Can’t wait to see you in June!

    • Kristan April 9, 2013 at 10:17 pm Log in to Reply

      Me too. So fun!!!

  8. Erika April 9, 2013 at 9:31 pm Log in to Reply

    Gorgeous cake!! Mounds are my fave, so I’m beyond thrilled to see it interpreted into this glorious cake!

  9. Beth April 9, 2013 at 9:34 pm Log in to Reply

    You are so brave. ..Baking cake and all with an infant. I think i was brave enough to bake a potato at that stage. You rock! So glad I found you . and Lucy is gorgeous.

  10. Maria April 9, 2013 at 9:38 pm Log in to Reply

    WOW! Gorgeous Cake! And of course you gals pick this week when I am not eating sugar. Next week I am only eating candy bars:)

  11. tracy {pale yellow} April 9, 2013 at 9:41 pm Log in to Reply

    I thought yesterday’s heath triffle was pretty spectacular, you’ve managed to outdo yourself, with a baby no less! Keep on rockin’!

  12. Anne @ Have a Cookie! April 9, 2013 at 9:41 pm Log in to Reply

    O.M.G. This is absolute Mounds Heaven!

  13. Joan Gamble April 9, 2013 at 9:49 pm Log in to Reply

    Thank you, Thank you, Thank you!! For sharing your recipe that contains seriously 2 of my most favorite treats, chocolate cake and Mounds bars! I can’t wait to make this, and I might even share it!

  14. Leslie April 9, 2013 at 10:01 pm Log in to Reply

    TELL. THE .TRUTH!!!!

  15. Beth April 9, 2013 at 10:21 pm Log in to Reply

    This cake looks like it could possibly be the best thing in the world. Chocolate & coconut – I want it now.

  16. Teresa April 9, 2013 at 10:40 pm Log in to Reply

    You are so funny! I totally ignore people at the door while my kids are loud and people know we are home. I tell my kids that we are not obligated to answer just because someone rang the bell! The cake looks so yummy! Also, I loved the video you and Shelly made- one of the funniest things I have seen in a long time.

  17. Mr. & Mrs. P April 9, 2013 at 11:26 pm Log in to Reply

    Beautiful!! We would have not wanted to cut into such a beautiful cake!

  18. Julianne @ Beyond Frosting April 10, 2013 at 1:42 am Log in to Reply

    Holy Moly! I have to make this!

  19. All That's Left Are The Crumbs April 10, 2013 at 2:02 am Log in to Reply

    I am loving Candy Bar Week. Your cake looks out of this world and omg, I cannot tell you how much I love your photos.

  20. Waka April 10, 2013 at 4:23 am Log in to Reply

    Can we use Van Houten Cocoa Powder to make it? I think this is have strong taste of chocolate and would be good cause of the quality.

  21. Mary-Michael April 10, 2013 at 7:51 am Log in to Reply

    I JUST made this Hershey’s cake recipe last night. And guess what? I was debating on upping the cocoa to a cup and using buttermilk instead of milk!! I pop on here this morning and that is exactly what you have done! That must mean it rocks. What would I do without you in my life? :)

    CANNOT wait to try this cake. It appears life changing.

  22. Carrie @ Frugal Foodie Mama April 10, 2013 at 7:55 am Log in to Reply

    Kudos to you for making such a gorgeous cake while babywearing and nursing! :)
    And the ganache is genius!! I never can seem to make pretty cakes, so this would be the perfect solution for me, lol!

  23. DessertForTwo April 10, 2013 at 8:04 am Log in to Reply

    This cake looks insane. First of all, it looks like a professional baker did it. So, if you can do it while nursing a baby, then we can all do it, right?! I also love that you approved this as a nutritious lunch. I’m in.

  24. Amy R. April 10, 2013 at 9:10 am Log in to Reply

    Mounds bars are one of my absolute favorite candy bars! This looks delicious and I would love to make it to share with my grandfather, who is a coconut aficionado as much as I am. One question … where can you find the Special Dark cocoa powder? I haven’t “noticed” it in the stores. It could be there at my local supermarket, but it hasn’t jumped out at me yet.

    • Kristan April 10, 2013 at 9:34 am Log in to Reply

      I always buy it in the baking aisle at Walmart…I bet it’s at your supermarket!!

  25. Jessica April 10, 2013 at 9:11 am Log in to Reply

    This cake looks AMAZING. Wow.

  26. Jaren (Diary of a Recipe Collector) April 10, 2013 at 9:24 am Log in to Reply

    Mounds! Yum-O! I HAVE to make this cake! Ir looks amazing…and your brutal honesty is so hilarious! I can so relate!

  27. Jenny Flake April 10, 2013 at 9:37 am Log in to Reply

    Seriously?! This is one fabulous cake. I need a slice right now at 6:30am!

  28. Kim April 10, 2013 at 9:38 am Log in to Reply

    Yum! Love Mounds Bars – and your cake is beautiful!

  29. Erin @ Dinners, Dishes and Desserts April 10, 2013 at 10:10 am Log in to Reply

    Not sure I could make such a gorgeous cake, and I don’t have an infant! Stunning cake, and love the flavor idea!

  30. Paula April 10, 2013 at 10:39 am Log in to Reply

    This is a stunner of a cake!

  31. Jana H. April 10, 2013 at 10:59 am Log in to Reply

    Oh. Emm. Gee. That cake looks Ah-MAZ-ing. *wipes drool*

    Definitely must make this for my coconut and chocolate loving Daddy. (and myself, let’s be honest.) :D

  32. heather April 10, 2013 at 11:27 am Log in to Reply

    holy smokes! a think of beauty. the end.

    xo

  33. Susan April 10, 2013 at 11:35 am Log in to Reply

    I absolutely must try this cake! It’s gorgeous & looks delicious! Thanks for the inspiration!

  34. Emily @ Life on Food April 10, 2013 at 11:56 am Log in to Reply

    You must have been channeling my dreams. Marvelous cake!

  35. Michelle R. April 10, 2013 at 12:04 pm Log in to Reply

    OMG – Mounds are my favorite! This looks to die for – thank you!

  36. Chels R. April 10, 2013 at 1:31 pm Log in to Reply

    I am really really in love with that cake platter. WHERE DID YOU GET IT?!
    I can attest, making a cake with an infant is hard work. I made a carrot cake twice within a week of each other and I’m still seeking counseling from the stress of it all, lol!

  37. Katie April 10, 2013 at 1:57 pm Log in to Reply

    Ooooohhhhhh my. Devine! One question, is there no oil or butter in the cake? I looks like Hershey’s cake recipe, missing the oil….

    • Kristan April 10, 2013 at 3:27 pm Log in to Reply

      It is adapted from Hershey with a few changes. There is 1/2 cup oil that i forgot to type in ingredients list — thank you!!!!

      • Griselda April 12, 2013 at 3:13 am Log in to Reply

        There is no vanilla extract as well?

  38. amelia April 10, 2013 at 2:06 pm Log in to Reply

    You guys are killing me with this candy bar week!! This looks sooo good, Kristan!!

  39. Emily ~SoDomesticated~ April 10, 2013 at 2:15 pm Log in to Reply

    Ummm, this is a pretty fabulous cake! I’m a sucker for a Mounds candy bar, so, yeah… I’d pretty much hoard this cake :)

  40. Tahnycooks April 10, 2013 at 3:28 pm Log in to Reply

    You just made the cake I will be makin for my grandpas birthday! He loves coconut and so do I! I actually was at Traders Joes this afternoon and bought a bag of Roasted Coconut Chips! Seriously delish! Any follow coconut lover would appreciate this item!

    Thanks for the recipe, it’s beautiful! Rock on Momma, what would we do without those slings!?! Glad you had one to be able to make this luscious cake! I’m sure the little babe is too!

  41. AndreaW April 10, 2013 at 5:12 pm Log in to Reply

    Hi, I just wanted to thank you for mentioning your addiction to Candy Crush. I downloaded it and now am hooked, too. LOL!!!

  42. Susan H April 10, 2013 at 7:32 pm Log in to Reply

    This sounds and looks amazing. Will definitely be making it soon. This looks like something that would blow the relatives away at next family reunion. Thanks for the sacrifice you made to share with us. So great they have those baby slings these days. :)

  43. Carla @ Carlas Confections April 10, 2013 at 8:58 pm Log in to Reply

    Seriously gorge!

  44. Jenn @ The Boiled Noodle April 10, 2013 at 9:43 pm Log in to Reply

    There are no words for this cake..I immediately went and checked the pantry to be sure I had the ingredients on hand!

  45. ThisBakerGirlBlogs April 11, 2013 at 3:48 am Log in to Reply

    that dripping chocolate is just making me drool! Such a beautiful cake

  46. Leah | So, How's It Taste? April 11, 2013 at 8:35 am Log in to Reply

    Wow! This cake looks incredible! I am a sucker for Mounds, so I’m bookmarking this one!

  47. Peabody (Culinary Concoctions by Peabody) April 11, 2013 at 5:40 pm Log in to Reply

    Okay, this is so unfair. You are a new mom and still whipping out cakes that look fantastic. I only have part time skids and my cakes look like do-do.
    In case you haven’t guessed I think it looks awesome.

    • Kristan April 11, 2013 at 6:01 pm Log in to Reply

      Trust me, when I was nursing that baby in the sling with my unwashed hair…things weren’t looking too good.

  48. Marie M.C. April 11, 2013 at 7:31 pm Log in to Reply

    You are a genius! This cake looks amazing! All you creations look amazing — and taste crazy good, too! I once had a friend who said she’d made sandwiches for two of her kid’s lunches while nursing a new baby. I was so impressed. However — a gorgeous Mounds Cake trumps a couple of baloney sandwiches any day.

  49. Colette @ JFF! April 12, 2013 at 3:01 am Log in to Reply

    Are you kiddin’ me here?
    This cake is gorgeous. I don’t know how you do it, girly!

  50. Pingback: Candy Bar Week in a Nutshell - Cookies and Cups

  51. Sarah @ Miss CandiQuik April 15, 2013 at 10:16 am Log in to Reply

    seriously looks to die for!

  52. Tracy April 16, 2013 at 11:34 pm Log in to Reply

    I just made this cake and OMG, I can not wait until tomorrow to cut into it. I added 2 tsp. instant espresso powder to the boiling water – just because it was right in front of me. My frosting worked beautifully – to the person above who had problems, perhaps you didn’t beat it enough for it to come together? The cream of coconut does have a weird texture but once it comes together with the rest of the frosting ingredients it was fine and mine looks just like the photo. Well, except my cakes always lean a little….dang it.

  53. Kristen April 20, 2013 at 10:05 pm Log in to Reply

    Made your wonderful cake for my hubby’s birthday! WOW! It came out wonderful. It did not look as pretty as yours when I cut into it, but the outside was straight and flat and perfect. I had a baking hiccup and shut off the stove when I went to use the timer, but still managed to bake it correctly. I did not make the ganache and used those silly Almond Joy bites to decorate the cake. I will make this again.

  54. Judith April 29, 2013 at 8:20 pm Log in to Reply

    Oh My Word……..This Is Trouble……..:)

  55. Stacy | Wicked Good Kitchen May 4, 2013 at 9:40 am Log in to Reply

    Kristan, this is the second time I’ve seen a pin at Pinterest and just HAD to seek out the origins and leave a glowing comment for the baker…and, it was YOU both times. (Last time, your key lime cupcakes.) I just adore this post of yours! (Honestly, you really do make motherhood, candy bar concept cake baking and blogging look ridiculously easy.) About the cake and your photography…get out! Cannot believe you are not professionally trained as a baker, food stylist or photographer. LOVE the dripping chocolate ganache down off the pink cake pedestal, too. Gorgeous! I’ve made Mounds Brownies before (way back 15 years ago) but never Mounds in a layered cake. BRAVO, girl! Oh, and your baby girl? Totes adorbs! She looks just like you with pretty wide-set eyes…smiling. Without a doubt, I am sure you inspire many, many other moms. xo

  56. Rita Doherty August 16, 2013 at 11:38 am Log in to Reply

    I love this site but it is difficult to print a recipe from this….and awfully hard to write down when it’s a long one!

  57. Lois Wantje October 6, 2013 at 3:23 pm Log in to Reply

    Please give us a link to email recipes to our inbox. We share them on timeline, before we get a chance to print them, Facebook takes them off.

    • Kristan October 6, 2013 at 5:12 pm Log in to Reply

      You can subscribe to emails here: http://feedburner.google.com/fb/a/mailverify

  58. Angie October 6, 2013 at 8:48 pm Log in to Reply

    This just came across my FB feed and really got my attention. It’s gorgeous and has to be delicious. Baking a layer cake from scratch is a big project for me, but I am so going to try this one.

  59. Jimmie Jackson October 23, 2013 at 9:12 pm Log in to Reply

    This really looks good!! I will be making it soon!

  60. Katie October 30, 2013 at 3:47 pm Log in to Reply

    This looks amaaaazing… Do you have a butter cake recipe that I could try? I’m a bit anti-box cakes… But I really want to give this recipe a go! Thanks! I love your blog!

  61. Tara November 4, 2013 at 3:56 pm Log in to Reply

    This is an excellent recipe. I made it this weekend for my mom’s birthday, and she raved about it. She usually finds homemade cake dry, but she thought this was super moist. The cake is delicious, it looks impressive, is relatively simple to make and assemble and really does taste like a Mounds bar. I will be following and using this blog all the time! Thank you so much for the great recipes!

    • Kristan November 4, 2013 at 5:02 pm Log in to Reply

      Best news ever!! So glad she enjoyed her birthday cake!! Thanks for reading :)

  62. Rochelle December 1, 2013 at 2:10 pm Log in to Reply

    This cake is amazing. I made it for Thanksgiving. I made a small change to it though. I added sliced toasted coconut and almonds to it. It was alot like that “joy”ful candy bar that seems to always call my name in the checkout line. good luck with the little one. She will be right there beside learning to bake before you know and living it as much as you do.

  63. Jean Farmer December 7, 2013 at 1:42 am Log in to Reply

    Mounds cake absolutely delicious. Have you published a book of sweets? If not, you should…..

  64. Pingback: Most Popular Recipes of 2013!! - Confessions of a Cookbook Queen

  65. Anne January 3, 2014 at 3:26 am Log in to Reply

    I looked up “mounds” and I live in the uk and its exactly like bounty which I dont like but your cake looks rlly nice but if you did a galaxy cake that wud be really nice or cadburys

  66. Michelle Sauve' January 25, 2014 at 4:06 pm Log in to Reply

    HI! I plan on making this cake for my hubbys bday on Thursday. Mounds is his fav candy bar!
    I’ve made ganache before and never used corn syrup in it and it was fine. Can I omit this ingredient or is it necessary in this recipe?
    Thanks!

    • Kristan January 25, 2014 at 9:31 pm Log in to Reply

      You can omit the corn syrup and substitute honey. It makes it more pourable and adds some sweetness.

  67. Helen Bushnell February 23, 2014 at 10:01 pm Log in to Reply

    I just made this yummy cake today, and all I can say is WOW! So delicious and moist. Love coconut and Mounds candy bars are my favorite. Just curious where would I find the calories, fat content, etc?

  68. Laura @ Laura's Culinary Adventures March 3, 2014 at 10:23 am Log in to Reply

    I’m looking for a birthday cake this month, and this could be it!

  69. Cindy Handy March 12, 2014 at 11:28 am Log in to Reply

    Just HAD to share this decadent cake on my recipe page! .. The outside looks like the Chocolate Chip Chiffon cake with Marshmallow Frosting that my grandmother used to make:) …

  70. A_Boleyn March 17, 2014 at 4:13 pm Log in to Reply

    One of the most elegant cakes I’ve seen in a long time. And there are no imperfections that I can see regardless of the chocolate ganache.

  71. Kirshree March 20, 2014 at 3:04 pm Log in to Reply

    Hi,

    I really reeeeeeeally want to make that yummylicious cake but can’t seem to find cream of coconut anywhere.

    I’m from Durban – South Africa…. even our liquior stores don’t stock it only the Pina Colada mix is available….

    :-(

    • Megan May 6, 2016 at 10:01 pm Log in to Reply

      I don’t know if you ever found a substitute since this is an old post, but if you can get your hands on a can of coconut milk I bet you could just take of the thick cream on the top of the can of milk, leaving behind the more liquid stuff, then beat that in with the frosting, maybe adding a little more sugar since cream of coconut as far as I know is sweetened. It won’t be exactly the same but should work fine, adding the taste of coconut to the frosting a little without messing it up.

    • Amber February 10, 2018 at 9:33 pm Log in to Reply

      You can also used sweetened condensed milk, and a coconut extract. Cream of coconut is just like sweetened condensed milk only coconut milk instead of regular. If you don’t add extract you will lose the coconut flavor in the frosting, but it still tastes delicious..

  72. Miranda May 6, 2014 at 3:20 pm Log in to Reply

    Your photos are beautiful and were the inspiration for my birthday cake baking over the past weekend!

  73. Jenn June 18, 2014 at 10:29 pm Log in to Reply

    I made this cake for my mom’s birthday today. It came out great and was easy to make. My only issue was the frosting didn’t seem to firm up as much as I would have liked

  74. Tracey June 25, 2014 at 12:40 am Log in to Reply

    Kristan, I just made this cake last night and it has been massively popular at work today! I tell you, I was eating the coconut fillng by the spoonful :) Thanks for a great recipe.

  75. Pingback: Mounds Layer Cake Recipe

  76. Terrie September 8, 2014 at 7:50 pm Log in to Reply

    I want to make this cake but I need to know what size can I need for the sweetened condensed milk? I have 2 or 3 sizes in my cupboard lol! And thanks! I can’t wait to make this.. looks so yummy I’m drooling! :)

    p.s. Can you reply to my email so I’ll be sure to get it? :)

  77. Rebecca Seiber October 2, 2014 at 9:24 pm Log in to Reply

    This is OFF THE CHARTS delicious! I do have a question though. The pic shows a WHITE, super smooth, buttercream icing. How did you achieve this? Mine turned out yellow looking because of…butter. :) I love how it looks like a huge marshmallow with chocolate drizzled on top. Adorable. I also added vanilla bean paste and 1 T of cold brewed coffee to the batter as it compliments chocolate so well. Then added 1 t of coconut extract to the frosting to bump up the coconut flavor. New favorite..thanks for sharing!

  78. Rebecca Seiber October 2, 2014 at 9:27 pm Log in to Reply

    ignore this

  79. Rebecca Seiber October 2, 2014 at 9:31 pm Log in to Reply

    Sorry about the previous post. It was a test to see if something was going to pop up again on my computer. LOL It wasn’t meant to say to ignore this recipe or my previous comment. :)

  80. Debbie October 13, 2014 at 10:56 pm Log in to Reply

    My cake definetly does not look like yours. It is shorter and the frosting is yellow. Don’t know how you made it so smooth. After all of that the cake tasted awesome!!!!

  81. Cathy Rose October 19, 2014 at 11:03 am Log in to Reply

    I made this cake for a co-worker’s birthday and omg he had trouble getting it out of the office… delish, easy to make and beautiful. This recipe has made it to my go to book!

  82. Lynette W. December 2, 2014 at 1:20 am Log in to Reply

    Hello! I saw this cake just before Thanksgiving and KNEW just from looking and a brief description that it would be AMAZING!!! So much so, I hinted to my Mom that I would LOVE to have it for my birthday (which was a few days away and short notice!) She and my Dad made it together and it really, truly was THE BEST cake I’ve ever had! Love it! Absolutely believe that the buttermilk makes that cake super moist!

    One thing, we felt that the coconut layer was fairly crumbly – when we were cutting it, it kinda fell apart. Do you have that problem normally? Or add a bit more condensed milk or less coconut? We couldn’t believe we could find all the ingredients – even the coconut paste.

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  88. Jamie May 18, 2015 at 12:39 pm Log in to Reply

    This is truly one of the best desserts I’ve ever made, thanks for the recipe :)!!

    • Kristan May 18, 2015 at 1:40 pm Log in to Reply

      That makes me so happy. It’s one of my favorites, too. So glad you enjoyed it!! xoxo

  89. Melanie May 22, 2015 at 4:17 pm Log in to Reply

    I just wanted to say THIS CAKE IS AWESOME!! Easy to make too. My son asked me to bake a cake for Mothers Day (what a nice guy!!) and I said yes, what would you like? He asked his girlfriend what she wanted – she didn’t know. He asked her what things do you like? She replied Chocolate and coconut! So for 4 hours I looked and then I found his. It was a HIT! My youngest son can’t stand coconut and had the biggest piece and took the l/o home! There went my Mother’s Day Cake. I’ll make one for me and my friends next week!! I’ll keep l/o’s! I give it a 10!!!

  90. Chris July 13, 2015 at 10:30 am Log in to Reply

    I made this cake yesterday, for the first time, to take to my sister’s for a family get together. As good as it sounds and looks, it is far too sweet. We all enjoyed the first bite or so, then it got a bit sickening. The white frosting layer is too salty. The ganache really never set up even in the fridge for one hour. The body of the cake was excellent and the filling was fine too. This is the opinion of about 8 people; only one person thought it was good from top to bottom. I will make the cake part again, but modify it by leaving off the frosting layer totally. I will either locate a better ganache recipe or lessen the whipping cream in this recipe so it thickens better. I think I will merely use ganache over top since Mounds doesn’t have anthing close to the white frosting included in this recipe. It wound be as good with 2 layers as with 3. Thanks for posting the recipe even though it wasn’t 100% with us…I always make a new recipe, as is, then modify it to our likening second time around…

  91. Kelli September 24, 2015 at 10:33 am Log in to Reply

    I’d like to make these into cupcakes (portion control for my diabetic dad’s birthday). What changes would need to be made for a cupcake recipe?
    Thank you!

  92. Eden Passante October 21, 2015 at 9:40 pm Log in to Reply

    Mounds are one of my favorite chocolate bars!! So good and in cake form, even better! I need to make this!

  93. Henriette Lemvigh Nielsen November 4, 2015 at 2:58 am Log in to Reply

    Dear Kristan
    I just made your Mound cake last night, for a staff meeting today. Even though I don´t know Mound bars,(wee don´t have Mound bars in Denmark) but I think it similar to Bounty!? I have one question. The ganache were fine until I poured it over the cake, then it was like it turned gritty, if you can call it that. What do you think went wrong?
    Best regards
    Henriette

  94. Ashlie January 2, 2016 at 3:51 pm Log in to Reply

    just got done making this cake. Everything tastes good but my cake does not look like the picture LOL

  95. Lorna Fry May 23, 2016 at 1:00 pm Log in to Reply

    I’ve made this cake 4 times already. It’s always a hit and requested again. Doesn’t slice well but is delicious!

  96. Rachel August 11, 2016 at 10:55 pm Log in to Reply

    Thank you for a well written blog post with tasty pictures. It inspired me to make this for my dad’s birthday cake for his birthday tomorrow. Excellent cake recipe, too! My house smelled incredible while it was baking. I may or may have not snuck a couple bites and wow. =) Beautiful outcome, I am very pleased.

    I will start following you. Love supporting other breastfeeding, babywearing mamas! Keep up the great work.

  97. Allison March 26, 2017 at 5:05 am Log in to Reply

    What is this “uneaten cake” that needs to be stored in the fridge?

    • Sondra June 14, 2017 at 4:58 pm Log in to Reply

      ??? kind of like the elusive “leftover wine” LOL

  98. Tropigal March 26, 2017 at 12:17 pm Log in to Reply

    This recipe just hit my Facebook feed and looks absolutely Devine! Can yo suggest a way to make it into cupcakes for a church bake sale?

    • Kristan March 26, 2017 at 10:45 pm Log in to Reply

      Sure! Cut a hole in the center of each cupcake and use the coconut filling in the middle. Top with frosting and ganache. Yum!!

  99. Pansy March 26, 2017 at 8:10 pm Log in to Reply

    Beautiful and looks delicious. Shouldn’t you credit Hershey with the cake recipe? I don’t know baking etiquette, and this Hershey’s cake recipe (without your yummy garnishes!) is found in many places so maybe a shoutout isn’t needed? Thanks for a really fun recipe.

    • Kristan March 26, 2017 at 10:45 pm Log in to Reply

      Hey! I’ve used this recipe (or at least partially) on several recipes on my site and am always very open about the fact that the cake portion is from Hershey — it’s my favorite, and I’ve tried a lot! This post is four years old and when I transferred recipes to this new recipe card format, some notes didn’t move over. I’ve updated the note and appreciate you pointing it out. Have a great day!

  100. Bonnie Terlecki March 27, 2017 at 11:34 pm Log in to Reply

    Ive made this cake,delicious.

  101. Deborah Scott March 28, 2017 at 11:06 pm Log in to Reply

    Looks delicious. Need to try it for my husbands birthday. Thank you so much for the recipe

  102. Nic March 29, 2017 at 9:59 pm Log in to Reply

    Do I have to use dark chocolate powder? Can I use just regular cocoa powder? I really don’t care for dark. Thank you!

    • Kristan March 30, 2017 at 10:06 am Log in to Reply

      Regular cocoa powder is just fine :)

  103. Nic April 2, 2017 at 9:54 am Log in to Reply

    Thank you! I think I’ll make 2. One for our family get together, one for me to eat after My kids are in bed ?

  104. John Lozano April 4, 2017 at 1:01 am Log in to Reply

    I didn’t even started baking this recipe but as I read the whole thing my mouth watered. Can’t wait baking it!

  105. Jill Schelich April 4, 2017 at 2:03 pm Log in to Reply

    Cake was fantastic but icing was way to sweet for my tastes think next time I’ll use cream cheese instead of butter in icing heavy cream and, cream of coconut. I also used butter instead of oil in the cake makes the cake more moisture and I think butter makes taste better.

  106. Laurie Hazelip April 4, 2017 at 5:23 pm Log in to Reply

    I’m making it as we speak & was surprised when using 3 9″ pans the layers were really thin when cooked. I think when I make it again, I will use 3 8″ pans..

  107. Alex April 14, 2017 at 11:39 pm Log in to Reply

    I just finished assembling this cake. The cake (in batter form anyway) tastes amazing, smells amazing when baking, and bakes into nice stackable layers. The filling is very tasty. The frosting is a complete disaster. Trying it beat butter, and liquids “until smooth” is physically impossible. It does not look anything like the picture. I hope it tastes better than it looks.

  108. Sondra June 14, 2017 at 4:57 pm Log in to Reply

    I made this cake three years ago for my son’s birthday, he’s still raving about it and has requested it again! This cake is a winner and a big hit at our house! Thanks for sharing it! Birthdays are a HUGE deal and my labor of love is baking my kids an amazing homemade cake each year!

  109. Chrissie Lapidow July 1, 2017 at 12:47 pm Log in to Reply

    Thank you for this fabulous recipe! I used it as a foundation for a gluten-free version and it was a HUGE hit! Altered the cake (to gluten-free) and modified the buttercream replacing coconut cream with coconut extract and added marshmallow fluff. The filling and ganache were amazing and your presentation suggestion was a great guide!

    • Kathy Wilson July 12, 2017 at 10:44 pm Log in to Reply

      Chrissie I Have to ask you about the gluten free wondering what kind of flour you used? I was thinking of using coconut extract in frosting so glad you shared about the marshhmallow fluff!!! Wow sounds yummy Thanks Kathy

  110. Erin September 4, 2017 at 9:47 am Log in to Reply

    I just made this cake for my mom’s birthday. I can’t wait to try it! All the components came out tasting great. I did have a few hiccups. I followed the recipe to the letter, and I feel like I needed more frosting to really cover my cake. Having the three layers with the coconut in between made some big gaps that needed filled and took up a lot of frosting. I tried to keep the layers as tight as possible and get the filling to the edge, but it still needed filled in. I would also recommend making sure your ganache is 120% smooth. I thought mine was but when I poured it on it was a bit lumpy ? broke my heart because it is such a gorgeous cake and I messed it up with something so simple. Of course my mom thinks it still looks beautiful and I’m sure it will taste great. This is Definitely a keeper! Thank you for the amazing recipe!

  111. Toni September 6, 2017 at 12:47 am Log in to Reply

    My husband said this was the best cake I have ever made! Next time I am going to throw some slivered almonds on top.of the coconut layer for an Almond Joy bar! Thanks for the recipe!

  112. Noemi Senga October 20, 2017 at 7:38 am Log in to Reply

    Glad I have followed you in FB. You are one inspiring mom. Not every home here in the phillipines has an oven and im just lucky to have one, and I’m already excited to try this amazing recipe. I have a little bit of problem, i could not find packed swettened shredded coconut, it’s ironic as coconut is very abundant in our country. How can I use fresh shredded coconut? And swettened it. Please help.

    • Slavica December 20, 2017 at 2:17 pm Log in to Reply

      Also i only have one 8 inch pan …can i bake everything all at once or in sequence ?
      Thanks

    • Slavica December 20, 2017 at 2:19 pm Log in to Reply

      Hi how did you end up using fresh coconut ? I am in the same boat.

  113. Slavica December 20, 2017 at 2:10 pm Log in to Reply

    Can i use freshly grated coconut in lieu of sweetened shredded coconut as it is not readily avsilable in my country
    Thanks

    • Kristan December 21, 2017 at 3:38 pm Log in to Reply

      To be honest, I am not sure. If you go that route, I’d add a bit of additional sugar.

  114. Slavica December 20, 2017 at 2:17 pm Log in to Reply

    Also i only have one 8 inch pan …can i bake everything all at once or in sequence ?
    Thanks

  115. Jhon Smith December 25, 2017 at 7:50 am Log in to Reply

    According to Me this one is the best website from there we can get idea related to cake. Keep sharing more information.

  116. Holly February 3, 2018 at 2:02 pm Log in to Reply

    I made this last night for a church cake auction. Can’t wait to see how much it brings in! One quick question: one person wants to know, can this cake be frozen? It makes such a big cake that she’s afraid it won’t all get eaten. (It’s my mother in law?)

  117. Amber February 10, 2018 at 9:30 pm Log in to Reply

    Just made this amazing cake. It didn’t come out quite as pretty as yours, I struggle with the smooth white frosting thing, but it tasted amazing.. Thank you for posting it, it is a repeat recipe in my house of nine….

  118. 1 Aud cheap hosting australia March 1, 2018 at 12:44 am Log in to Reply

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  124. Glynnis July 6, 2018 at 9:15 pm Log in to Reply

    Can the buttercream be made ahead and frozen? If so, for how long can it be frozen?
    I made the cake last weekend. It was amazing. So moist and chocolatey. The filling was yummy as well. I used caster sugar in the buttercream as that is what is powdered sugar here in Australia. Realised later I should have used confectioners sugar. Want to try the buttercream again. Even with the undissolved sugar it tasted yummy.

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  129. Erin November 21, 2018 at 11:43 am Log in to Reply

    I just finished making this cake for my moms birthday! I will be bringing it to her tomorrow. Mine isn’t as pretty as yours but I know it’s going to taste amazing! Thank you for the recipe.

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