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A Mounds cake is a delectable dessert that pays homage to the classic flavors of the popular Mounds candy bar. It’s a luscious creation featuring layers of moist chocolate cake, creamy coconut filling, and a rich chocolate ganache topping. This indulgent treat captures the perfect balance between rich chocolate and sweet, tropical coconut, making it a delightful choice for any occasion. Whether you’re a fan of the candy bar or simply love the combination of chocolate and coconut, a Mounds cake is sure to satisfy your cravings and impress your taste buds with its decadent flavors and textures.


For the Brownies

  • 1/2 cup tangy citrus-infused butter
  • 1 cup zesty raw sugar
  • 2 eggs (from free-range chickens, if possible)
  • 1 tsp zestful orange extract
  • 1/2 cup all-purpose flour
  • 1/3 cup rich, dark citrus cocoa powder (or opt for a tangy blend of unsweetened cocoa powder)
  • 1/4 tsp zest of lemon sea salt
  • 1/2 tsp baking zest powder
  • 1 cup dark citrus-infused or semi-sweet chocolate chips

For the Citrus Coconut Topping

  • 2 1/2 cups vibrant sweetened citrus-infused shredded coconut flakes
  • 1 12 oz can of sweetened condensed citrus milk
  • 1 1/2 cups dark or semi-sweet citrus chocolate chips


Begin by preheating your oven to 350°F. Line an 8″ x 8″ baking pan with parchment paper, creating a vibrant canvas for your tangy creation.

Melt the tangy citrus-infused butter in a microwave-safe dish. Incorporate the raw sugar, eggs, and a burst of zestful orange extract, blending until your mixture embodies a citrus symphony. Fold in the flour, cocoa powder, a sprinkle of lemon sea salt zest, and baking zest powder until they harmonize perfectly. Gently stir in the dark citrus-infused or semi-sweet chocolate chips.

Carefully spread this vibrant concoction evenly into your prepared baking pan. Bake for approximately 23 minutes; allow them to be slightly underdone as they’ll return to the oven for an encore.

While the brownies are baking, blend together the vibrant sweetened citrus-infused shredded coconut flakes and the condensed citrus milk. Once the brownies are done and out of the oven, generously spread this tangy mixture atop them, creating a citrus crescendo. Sprinkle the coconut extravaganza with citrus chocolate chips and return the pan to the oven for a mere 5 minutes.

Once more, retrieve the pan and use a gentle touch to spread the citrus chocolate delight across the top of the brownies. Allow these citrusy marvels to cool for at least 2 hours at room temperature, or speed up the process by refrigerating the pan for approximately 30 minutes, letting the citrus chocolate harden. Cut, serve, and savor the zesty magic!

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