Here’s the classic version 👇
🍰 Mounds Cake Recipe
Ingredients
For the Cake:
-
1 box devil’s food cake mix (plus ingredients listed on the box — eggs, oil, water)
For the Coconut Filling:
-
1 cup milk
-
1 cup granulated sugar
-
24 large marshmallows (or about 2 ½ cups mini marshmallows)
-
14 oz sweetened shredded coconut
For the Chocolate Frosting:
-
1 ½ cups sugar
-
¾ cup (1 ½ sticks) butter
-
½ cup milk
-
1 ½ cups semi-sweet chocolate chips
Instructions
1. Bake the Cake
-
Prepare cake mix according to package directions.
-
Pour into a 9×13-inch baking pan and bake as directed.
-
Cool completely in the pan.
2. Make the Coconut Filling
-
In a saucepan, combine milk, sugar, and marshmallows.
-
Heat over medium heat, stirring until the marshmallows melt completely.
-
Stir in shredded coconut until fully mixed.
-
Spread evenly over the cooled cake layer.
3. Make the Chocolate Frosting
-
In a saucepan, combine sugar, butter, and milk.
-
Bring to a boil over medium heat and boil for 1 minute, stirring constantly.
-
Remove from heat and stir in chocolate chips until smooth and glossy.
-
Pour warm frosting over the coconut layer and spread evenly.
4. Chill & Serve
-
Let the cake cool completely so the frosting can set (refrigerate 1–2 hours for cleaner slices).
-
Slice into squares and serve!
💡 Tips & Variations
-
Extra Mounds flavor: Add ½ tsp coconut extract to the coconut layer.
-
Almond Joy twist: Add whole almonds on top of the coconut layer before pouring the chocolate frosting.
-
Make ahead: Even better the next day — store covered in the fridge for up to 5 days.
Would you like me to give you the from-scratch version (homemade chocolate cake base instead of boxed mix)?
