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Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before assembling.
2. Prepare the Coconut Filling:
In a medium saucepan over medium heat, combine sweetened condensed milk, shredded coconut, and butter. Stir constantly until the mixture thickens slightly (5–7 minutes). Remove from heat and stir in vanilla. Let it cool to room temperature.
3. Make the Chocolate Ganache:
Heat the heavy cream in a saucepan until just simmering. Remove from heat and pour over the chocolate chips in a bowl. Let sit for 1–2 minutes, then stir until smooth and glossy. Add butter if desired. Cool slightly before pouring.
4. Assemble the Cake:
Place one cake layer on a serving plate. Spread the coconut filling evenly on top. Add the second cake layer. Pour the ganache over the top, letting it drip down the sides. Use a spatula to spread it evenly if needed.
Chill the cake for 20–30 minutes to set the ganache before slicing.
Optional Garnishes
- Shaved coconut or toasted coconut flakes on top
- Chocolate curls or mini Mounds candy pieces
- A sprinkle of sea salt for contrast
Final Thoughts
Mounds Cake is the ultimate dessert for anyone who loves the pairing of chocolate and coconut. It’s indulgent without being overly sweet, and it hits all the right notes—creamy, moist, and intensely flavorful. Make it for birthdays, holidays, or simply to enjoy a slice of tropical bliss anytime.
Would you like a printable version of this recipe or ideas for turning it into cupcakes or a sheet cake?
