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May 24, 2017

Mounds of Joy Cake

Michigan State Fair-1999

Mounds of Joy Cake recipe 9a

The Mounds candy bar merges with the Almond Joy in this “Mounds of Joy Cake.” It’s inspired by a 1999 1st Place Michigan State Fair winning recipe. Eugenia Adams of Taylor, Michigan made a vanilla version of it and won a Championship Cake Award. Mounds of Joy CakeWe re-vamped the recipe and made it our own. We used coconut oil in the cakes versus shortening and upped the coconut, plus specified almonds versus “any nut.” We also added chocolate chips to the filling/frosting layer, changing it from vanilla to chocolate in flavor, and again used coconut oil versus shortening. I also upped the coconut extract in the cake itself for an added boost of flavor.Mounds of Joy Cake layerThat’s what you start with: three coconut almond cakes. Mounds of Joy Cake coconut layerBetween them and on top you layer a coconut filling.Mounds of Joy Cake with coconutAnd a chocolate layer.Mounds of Joy Cake chocolate layerEugenia used regular sugar in the frosting, so we did too. Next time I’m going to try it with powdered sugar for a different texture. Mounds of Joy Cake chocolate and coconutBefore the final frosting, you add almonds to the top. Mounds of Joy Cake almond layerThen finish it with the chocolate frosting/filling and more coconut.Mounds of Joy Cake coconut toppingSeriously. So easy! The hardest part of this state fair winning recipe is waiting for the cakes to cool so you can deck it out and eat it. Enjoy!



Mounds of Joy Cake

1/2 cup butter

1/2 cup coconut oil

2 cups sugar

3 eggs, separated

1 cup buttermilk

1 teaspoon baking soda

2 1/2 cups cake flour

1 teaspoon vanilla

1 teaspoon coconut extract

1 cup chopped almonds

3/4 cup shredded coconut

1/2 teaspoon cream of tartar


Coconut Filling:

4 cups shredded coconut

2 1/4 cups powdered sugar

1/2 cup butter, softened

3 tablespoons hot water

1 teaspoon vanilla

1 teaspoon coconut extract


Chocolate Filling/Frosting:

1 (12 oz) bag semi sweet chocolate chips, melted

3/4 cup butter, softened

2/3 cup evaporated milk

1 cup sugar

2 teaspoons vanilla

1/2 teaspoon coconut extract

1/2 cup whole almonds (reserve for top)

1/2 cup shredded coconut (reserve for top/sides)


Preheat oven to 350 degrees F. In a large bowl, cream butter, coconut oil, and sugar together until light and fluffy. Add egg yolks, one at a time, beating well after each addition. In small bowl, combine buttermilk and baking soda, stirring until baking soda dissolves. Beat buttermilk mixture into creamed butter mixture alternately with flour. Add coconut extract, shredded coconut, and almonds, stirring until well blended. In separate large bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into prepared batter.

Place into greased 9-inch round cake pans. Bake 20 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes on rack. Remove from pan and cool completely.

To assemble: Combine coconut filling ingredients and set aside. Do the same with the chocolate filling/frosting, minus the whole almonds and coconut. Spread one third of the coconut filling on the top of one cake layer. Spread a thick layer of the chocolate filling/frosting on top of the coconut layer. Place the second cake layer on top of the chocolate filling/frosting layer. Again, add the coconut filling and a chocolate layer. Place the third cake layer on top. Spread the remaining coconut filling layer on top. Add the whole almonds on top. Spread remaining chocolate filling/frosting on top and sides. Press 1/2 cup shredded coconut on sides and top of cake.

-Recipe from Blue Ribbon Group