Mounds Cake with Coconut Icing

For Easter dinner I had the inspiration (and craving) to make a Mounds Cake. Chocolate cake with heaps of coconut icing.  I found a recipe for the icing on Sally’s Baking Addiction. I chose it as it seemed to make a large quantity and I hate skimpy icing on cakes or cupcakes.

The cake (and the coconut icing) were given rave reviews from the dinner guests and truly gave the impression of a mounds bar in cake form.

As a bonus for those lactose intolerant, you can buy lactose-free butter and cream cheese nowadays!

Mounds Cake with Coconut Icing

Mounds Cake with Coconut Icing


  • 1 cup unsalted butter softened to room temperature
  • 1 8-ounce block full-fat cream cheese softened to room temperature
  • 5 cups confectioners’ / icing sugar
  • 2 tablespoons canned coconut milk
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon coconut extract
  • 1/8 teaspoon salt
  • 2 cups sweetened shredded coconut for decorating


  • In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes.
  • Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low.
  • Increase to high speed and beat for 3 minutes.
  • Add more confectioners’ sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
  • Apply the coconut by scooping some in your hand and pressing gently into the icing.
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