15 Delicious Mounds Bar Cake Recipes You Must Try

There’s something irresistibly comforting about the combination of rich chocolate and sweet coconut, and if you’re a fan of Mounds bars, you’re in for a treat! We’ve rounded up 15 delectable Mounds bar cake recipes that are sure to satisfy your sweet tooth. From easy no-bake options to decadent layered creations, these recipes are perfect for any occasion. Ready to indulge? Let’s dive into these must-try desserts!

Classic Mounds Bar Cake

Kick back and get ready for a treat that’ll remind you of those lazy summer afternoons. This Classic Mounds Bar Cake is a no-fuss, crowd-pleaser that’ll have everyone asking for seconds.

Ingredients

• 2 cups of shredded coconut
• 1 can (14 oz) of sweetened condensed milk
• 1/2 cup of butter, melted
• 1 tsp of vanilla extract
• a pinch of salt
• 2 cups of semi-sweet chocolate chips
• a splash of milk

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, mix the shredded coconut, sweetened condensed milk, melted butter, vanilla extract, and salt until well combined.
3. Press the mixture firmly into the prepared pan. Tip: Use the back of a spoon to smooth it out evenly.
4. Bake for 15 minutes or until the edges are just starting to turn golden. Tip: Keep an eye on it to prevent over-browning.
5. Let the base cool completely, about 30 minutes.
6. In a microwave-safe bowl, melt the chocolate chips with a splash of milk, stirring every 30 seconds until smooth. Tip: Don’t rush the melting process to avoid burning the chocolate.
7. Spread the melted chocolate over the cooled coconut layer.
8. Chill in the fridge for at least 1 hour to set the chocolate.
9. Cut into squares and serve. Yum! The cake is wonderfully chewy with a rich chocolate topping. Try serving it with a scoop of vanilla ice cream for an extra indulgent treat.

Coconut Chocolate Mounds Bar Cake

Baking this Coconut Chocolate Mounds Bar Cake is like bringing a slice of paradise into your kitchen. You’ll love how the rich chocolate and sweet coconut come together in this no-fuss dessert.

Ingredients

• 1 cup of shredded coconut
• 1/2 cup of sweetened condensed milk
• a splash of vanilla extract
• 2 cups of semi-sweet chocolate chips
• a couple of tablespoons of coconut oil

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix the shredded coconut, sweetened condensed milk, and vanilla extract until well combined.
3. Use your hands to form the mixture into small mounds and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Bake for 10-12 minutes, just until the edges start to turn golden. Let them cool completely.
5. Melt the chocolate chips and coconut oil together in the microwave in 30-second bursts, stirring in between, until smooth. Tip: Don’t overheat the chocolate to avoid seizing.
6. Dip each coconut mound into the melted chocolate, ensuring it’s fully coated, then return to the baking sheet.
7. Let the chocolate set at room temperature for about an hour, or speed it up in the fridge for 20 minutes. Tip: For a glossy finish, don’t cover them while setting.

Zesty and decadent, this cake offers a chewy coconut center wrapped in a crisp chocolate shell. Try serving them slightly warmed for a gooey, irresistible treat.

Vegan Mounds Bar Cake

Kick off your baking adventure with this Vegan Mounds Bar Cake, a dreamy dessert that’s as easy to make as it is delicious. You’ll love how the rich chocolate and coconut flavors come together in this no-fuss treat.

Ingredients

• 2 cups of shredded coconut
• 1/2 cup of coconut oil, melted
• 1/4 cup of maple syrup
• 1 tsp of vanilla extract
• A pinch of salt
• 1 cup of dark chocolate chips
• A splash of almond milk

Instructions

1. Preheat your oven to 350°F and line an 8-inch square baking pan with parchment paper.
2. In a bowl, mix the shredded coconut, melted coconut oil, maple syrup, vanilla extract, and salt until well combined. Tip: If the mixture feels too dry, add a tiny bit more maple syrup.
3. Press the mixture firmly into the prepared pan. Bake for 15 minutes, or until the edges are lightly golden. Tip: Keep an eye on it to prevent over-browning.
4. Let the coconut layer cool completely. This is crucial for the chocolate to set properly.
5. In a small saucepan, melt the dark chocolate chips with a splash of almond milk over low heat, stirring constantly. Tip: Use a double boiler if you’re worried about burning the chocolate.
6. Pour the melted chocolate over the cooled coconut layer, spreading it evenly with a spatula.
7. Refrigerate the cake for at least 2 hours, or until the chocolate is firm.
8. Cut into squares and serve. Got a sweet tooth? Drizzle a little extra melted chocolate on top for an indulgent finish.

Go ahead and savor every bite of this Vegan Mounds Bar Cake, where the crunch of coconut meets the smoothness of dark chocolate. Perfect for sharing, if you’re feeling generous, or keeping all to yourself for those midnight snack attacks.

Gluten-Free Mounds Bar Cake

Now, who doesn’t love a dessert that feels indulgent but won’t leave you feeling weighed down? This gluten-free Mounds Bar Cake is your answer—rich, coconutty, and chocolatey without the gluten.

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup cocoa powder
• 1 tsp baking soda
• A pinch of salt
• 3 eggs
• 1/2 cup maple syrup
• A splash of vanilla extract
• 1/2 cup coconut oil, melted
• 1/2 cup almond milk
• 1 cup shredded coconut
• A couple of dark chocolate bars for topping

Instructions

1. Preheat your oven to 350°F and grease an 8-inch cake pan.
2. In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat the eggs, then mix in the maple syrup, vanilla extract, melted coconut oil, and almond milk.
4. Combine the wet ingredients with the dry ones, stirring until just mixed. Fold in the shredded coconut.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Melt the dark chocolate bars in a double boiler or microwave, then drizzle over the cooled cake.

Ultimate comfort in every bite, this cake is moist with a perfect crumb, thanks to the almond and coconut flours. The dark chocolate topping adds a luxurious finish. Serve it with a dollop of coconut whipped cream for an extra treat.

Keto Mounds Bar Cake

Kicking off your keto journey doesn’t mean you have to skip dessert, and this Keto Mounds Bar Cake is proof. You’ll love how it satisfies those chocolate and coconut cravings without the guilt.

Ingredients

• 1 1/2 cups almond flour
• 1/3 cup cocoa powder
• 1/2 cup powdered erythritol
• 1/4 tsp salt
• 1/2 cup melted butter
• 1 tsp vanilla extract
• 1 1/2 cups unsweetened shredded coconut
• 1/2 cup heavy cream
• 1/4 cup coconut oil
• a splash of almond milk
• a couple of dark chocolate squares for topping

Instructions

1. Preheat your oven to 350°F and grease an 8-inch cake pan.
2. In a bowl, mix almond flour, cocoa powder, erythritol, and salt until well combined.
3. Add melted butter and vanilla extract to the dry ingredients, stirring until a dough forms.
4. Press the dough evenly into the prepared pan and bake for 12 minutes, then let it cool.
5. While the base cools, mix shredded coconut, heavy cream, and coconut oil in a saucepan over low heat until sticky.
6. Spread the coconut mixture over the cooled base and refrigerate for 30 minutes to set.
7. Melt the dark chocolate squares with a splash of almond milk, then drizzle over the chilled cake.
8. Tip: For an extra crunch, toast the shredded coconut before mixing. Tip: Let the cake sit at room temperature for 10 minutes before slicing for cleaner cuts. Tip: Use a piping bag for the chocolate drizzle for a professional look.

Perfectly rich and satisfying, this cake has a chewy coconut layer that contrasts beautifully with the crisp chocolate topping. Try serving it with a dollop of whipped cream for an extra indulgent treat.

Paleo Mounds Bar Cake

Very few treats hit the spot like a homemade Paleo Mounds Bar Cake. It’s rich, coconutty, and just sweet enough to satisfy your cravings without the guilt.

Ingredients

• 2 cups of almond flour
• 1/2 cup of coconut flour
• 1/4 cup of coconut oil, melted
• 1/3 cup of maple syrup
• A pinch of salt
• 1 cup of shredded coconut
• 1/2 cup of dark chocolate chips
• A splash of vanilla extract

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, mix together the almond flour, coconut flour, melted coconut oil, maple syrup, and salt until well combined.
3. Press the mixture firmly into the prepared pan to form the base layer. Tip: Use the back of a spoon to smooth it out evenly.
4. Bake for 10 minutes, then let it cool slightly while you prepare the coconut layer.
5. In another bowl, combine the shredded coconut with a splash of vanilla extract and a tablespoon of maple syrup. Tip: The mixture should stick together when pressed.
6. Spread the coconut mixture over the baked base and press down gently.
7. Melt the dark chocolate chips in a double boiler or microwave, stirring every 30 seconds until smooth. Tip: Adding a teaspoon of coconut oil can make the chocolate easier to spread.
8. Pour the melted chocolate over the coconut layer and spread it evenly.
9. Refrigerate for at least 2 hours, or until the chocolate has set.

Now you’ve got a Paleo Mounds Bar Cake that’s perfectly chewy with a crisp chocolate top. Try serving it chilled with a drizzle of extra melted chocolate for an extra decadent touch.

No-Bake Mounds Bar Cake

Absolutely everyone loves a dessert that’s both easy to make and irresistibly delicious, and this no-bake Mounds Bar Cake is just that. You’re going to adore how simple it is to whip up, with no oven required, and the result is a rich, coconutty treat that feels like a breeze of tropical air.

Ingredients

• 2 cups of graham cracker crumbs (just crush up a sleeve or two)
• 1/2 cup of melted butter (that’s one stick, give or take)
• 14 oz of sweetened condensed milk (one can, don’t skimp)
• 2 cups of shredded coconut (go for the sweetened kind for extra yum)
• 1 cup of chocolate chips (semi-sweet works great)
• A splash of vanilla extract (because why not?)

Instructions

1. Mix the graham cracker crumbs and melted butter in a bowl until it’s all nice and sandy. Press this mix into the bottom of a 9×13 inch pan to make your crust. Tip: Use the back of a spoon to really press it down flat.
2. Pour the sweetened condensed milk over the crust, spreading it out evenly. Sprinkle the shredded coconut on top, then gently press it into the milk. Tip: Wet your fingers a bit to prevent sticking when pressing.
3. Melt the chocolate chips with the vanilla extract in the microwave in 30-second bursts, stirring in between, until smooth. Drizzle this over the coconut layer. Tip: A fork works great for drizzling to get those nice, thin lines.
4. Pop the pan in the fridge for at least 2 hours, or until everything’s set and the chocolate’s firm. Then, cut into squares and serve.

Unbelievably creamy and packed with coconut flavor, this cake is a dream come true for Mounds Bar fans. Try serving it with a scoop of vanilla ice cream for an extra decadent treat, or keep it simple and let the flavors shine on their own.

Mounds Bar Cheesecake

You know those days when you’re craving something sweet, rich, and a little bit indulgent? This Mounds Bar Cheesecake is your answer. It’s like your favorite candy bar turned into a creamy, dreamy dessert.

Ingredients

• 2 cups of graham cracker crumbs
• 1/2 cup of melted butter
• 3 packages (8 oz each) of cream cheese, softened
• 1 cup of sugar
• 3 eggs
• 1 tsp of vanilla extract
• 1 cup of shredded coconut
• 1/2 cup of chocolate chips
• A splash of milk

Instructions

1. Preheat your oven to 325°F. This ensures your cheesecake bakes evenly without cracking.
2. Mix the graham cracker crumbs and melted butter in a bowl until it feels like wet sand. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a large bowl, beat the cream cheese and sugar until smooth. Tip: Make sure the cream cheese is at room temperature to avoid lumps.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Fold in the shredded coconut gently. This adds that classic Mounds Bar flavor and texture.
6. Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
7. Bake for 45-50 minutes, or until the center is almost set but still slightly wobbly. Tip: Avoid opening the oven door too often to prevent the cheesecake from sinking.
8. Let the cheesecake cool in the oven with the door slightly open for about an hour, then refrigerate for at least 4 hours, preferably overnight.
9. Melt the chocolate chips with a splash of milk in the microwave in 30-second bursts, stirring until smooth. Drizzle over the chilled cheesecake before serving. Tip: For a smoother drizzle, let the chocolate cool slightly before applying.

Every bite of this cheesecake is a perfect blend of creamy, coconutty goodness with a chocolatey finish. Serve it chilled with a cup of coffee for an extra special treat.

Mounds Bar Ice Cream Cake

Fancy a dessert that’s a breeze to make and a blast to eat? You’re in for a treat with this Mounds Bar Ice Cream Cake. It’s rich, creamy, and packed with coconut-chocolate goodness that’ll have you coming back for seconds.

Ingredients

• 2 cups of chocolate cookie crumbs (like Oreos, but keep the filling)
• 1/2 cup of melted butter (that’s one stick, give or take)
• 1 quart of coconut ice cream (softened just enough to spread)
• 1 cup of sweetened shredded coconut (for that extra tropical vibe)
• 1/2 cup of chocolate chips (because more chocolate is always better)
• A splash of milk (to help melt those chips)
• A couple of Mounds bars, chopped (for that signature touch)

Instructions

1. Grab a 9-inch springform pan and mix the cookie crumbs with melted butter until it’s like wet sand. Press it into the bottom of the pan to make your crust. Pop it in the freezer for 10 minutes to set.
2. Take the softened coconut ice cream and spread it evenly over the crust. Sprinkle half of the shredded coconut on top. Freeze for 1 hour, or until the ice cream is firm.
3. In a microwave-safe bowl, combine chocolate chips and a splash of milk. Microwave in 30-second bursts, stirring in between, until smooth. Drizzle this over the ice cream layer.
4. Sprinkle the remaining shredded coconut and chopped Mounds bars over the chocolate drizzle. Freeze for at least 4 hours, or overnight if you can wait that long.
5. When you’re ready to serve, run a knife around the edge of the pan to loosen the cake. Remove the sides of the pan and slice it up.

Luscious layers of chocolate and coconut make every bite a dream. Serve it up with a drizzle of extra chocolate sauce or a sprinkle of toasted coconut for that Instagram-worthy finish.

Mounds Bar Cupcakes

Now, who doesn’t love the combo of chocolate and coconut? These Mounds Bar Cupcakes are your favorite candy in cupcake form—perfect for when you’re craving something sweet and indulgent.

Ingredients

• 1 box of chocolate cake mix (plus whatever it calls for—usually a couple of eggs, a splash of oil, and some water)
• 1 can of sweetened condensed milk
• 2 cups of shredded coconut
• A tub of chocolate frosting
• A handful of dark chocolate chips for topping

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. Mix the chocolate cake batter according to the box instructions, then fill each liner about 2/3 full. Tip: Use an ice cream scoop for even cupcakes.
3. Bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool completely.
4. While they’re cooling, mix the sweetened condensed milk with the shredded coconut in a bowl.
5. Once the cupcakes are cool, use a spoon to scoop out a little from the center of each. Fill the holes with the coconut mixture. Tip: Don’t toss the scooped-out cake—it’s perfect for a quick snack!
6. Frost each cupcake with the chocolate frosting, then sprinkle with dark chocolate chips. Tip: Warm your knife in hot water for smoother frosting.

Every bite of these cupcakes is a mix of moist chocolate cake, creamy coconut filling, and rich frosting. Try serving them with a drizzle of caramel for an extra decadent touch.

Mounds Bar Brownies

Did you ever think brownies could get any better? Well, buckle up because these Mounds Bar Brownies are about to blow your mind with their gooey chocolate and coconut goodness.

Ingredients

• 1 cup of unsalted butter, melted
• 2 cups of sugar
• 4 large eggs
• 1 tsp of vanilla extract
• 1 cup of all-purpose flour
• 1/2 cup of cocoa powder
• A pinch of salt
• 1 1/2 cups of shredded coconut
• A splash of milk
• 1 cup of chocolate chips

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, mix the melted butter and sugar until well combined.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine the flour, cocoa powder, and salt in another bowl, then gradually add to the wet ingredients.
5. Fold in the shredded coconut and a splash of milk to keep the batter moist.
6. Spread the batter evenly into the prepared pan and sprinkle chocolate chips on top.
7. Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
8. Let the brownies cool in the pan before cutting into squares.

Get ready to enjoy these brownies that are perfectly fudgy with a delightful coconut twist. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Mounds Bar Pancakes

Zesty mornings call for something special, and these Mounds Bar Pancakes are just the ticket. Imagine fluffy pancakes with a gooey coconut and chocolate center—yes, it’s as dreamy as it sounds.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• A pinch of salt
• 1 cup milk
• 1 egg
• 2 tbsp melted butter
• A splash of vanilla extract
• 1/2 cup shredded coconut
• A handful of chocolate chips

Instructions

1. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
2. In another bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ones, stirring just until combined. Tip: Don’t overmix; a few lumps are okay.
4. Gently fold in the shredded coconut and chocolate chips.
5. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Tip: Wait for bubbles to form on the surface before flipping—about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep them warm in a low oven while you finish the batch.

Rich with coconut and melty chocolate, these pancakes are a decadent twist on breakfast. Serve them stacked high with a drizzle of chocolate syrup for extra indulgence.

Mounds Bar Smoothie Bowl

Just when you thought Mounds bars couldn’t get any better, here’s a way to enjoy their coconut-chocolate goodness in a smoothie bowl. Perfect for those mornings when you’re craving something sweet but want to keep it somewhat healthy.

Ingredients

• 1 cup of frozen banana slices (about 2 bananas)
• 1/2 cup of coconut milk (the creamy kind from a can)
• A splash of almond milk to thin it out if needed
• 2 tbsp of unsweetened cocoa powder
• A couple of tablespoons of shredded coconut
• A drizzle of honey or maple syrup if you like it sweeter
• A handful of dark chocolate chips for topping

Instructions

1. Grab your blender and toss in the frozen banana slices and coconut milk.
2. Add the cocoa powder and blend on high until everything’s smooth and creamy. If it’s too thick, a splash of almond milk will get it moving.
3. Pour the smoothie into a bowl and sprinkle the shredded coconut on top.
4. Finish with a handful of dark chocolate chips for that classic Mounds bar vibe.
5. Dig in immediately for the best texture and flavor.

Velvety smooth with a rich chocolate-coconut flavor, this bowl feels like dessert for breakfast. Try adding a sprinkle of sea salt on top to really make the flavors pop.

Mounds Bar Pudding

Oh, you’re going to love this Mounds Bar Pudding. It’s like your favorite candy bar turned into a creamy, dreamy dessert. Perfect for when you’re craving something sweet but want to keep it easy.

Ingredients

• 2 cups of heavy cream
• 1 can (14 oz) of sweetened condensed milk
• a splash of vanilla extract
• a couple of cups of shredded coconut
• 1/2 cup of mini chocolate chips
• a pinch of salt

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form. This usually takes about 3 minutes with an electric mixer.
2. Gently fold in the sweetened condensed milk and vanilla extract until well combined. Tip: Don’t overmix to keep the pudding light and fluffy.
3. Stir in the shredded coconut and mini chocolate chips. The more you add, the chunkier your pudding will be, so adjust to your liking.
4. Sprinkle a pinch of salt over the top and give it one last gentle stir. Tip: The salt enhances all the flavors, so don’t skip it.
5. Cover the bowl with plastic wrap and chill in the fridge for at least 2 hours. Tip: Overnight is even better for the flavors to meld together.

Kind of amazing how this pudding turns out, right? It’s rich, coconutty, with little bursts of chocolate. Serve it in small glasses with a sprinkle of extra coconut on top for a fancy touch.

Mounds Bar Milkshake

Unbelievably easy to whip up, this Mounds Bar Milkshake is your ticket to a tropical escape without leaving your kitchen. Perfect for those days when you’re craving something sweet, creamy, and a little bit indulgent.

Ingredients

• 2 cups of vanilla ice cream
• 1 cup of coconut milk
• 3 Mounds bars, chopped
• A splash of vanilla extract
• A couple of ice cubes
• Whipped cream for topping
• A sprinkle of toasted coconut flakes

Instructions

1. Grab your blender and toss in the vanilla ice cream, coconut milk, and chopped Mounds bars.
2. Add a splash of vanilla extract and a couple of ice cubes to keep things cool and blend until smooth. Tip: If the shake is too thick, add a bit more coconut milk to loosen it up.
3. Pour the milkshake into a tall glass, leaving a little room at the top for toppings.
4. Top with a generous swirl of whipped cream and a sprinkle of toasted coconut flakes for that extra crunch. Tip: Toast the coconut flakes in a dry pan over medium heat for 2-3 minutes until golden for the best flavor.
5. Serve immediately with a straw and a long spoon. Tip: For an extra special touch, drizzle some melted chocolate over the whipped cream before adding the coconut flakes.

Here’s the deal: this milkshake is luxuriously creamy with the perfect balance of coconut and chocolate flavors. Try serving it with a mini Mounds bar on the rim for that Instagram-worthy finish.

Conclusion

Simply put, these 15 Mounds Bar Cake recipes are a treasure trove of chocolatey, coconut goodness waiting to be explored. Whether you’re a seasoned baker or just starting out, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!