Chocolate & Coconut ‘Bounty’ Cake

Bounty cake-001As a teenager I was hopelessly addicted to chocolate, on the way home from school I would visit the corner shop and spend my pocket money, and later my hard earned paper round money, on a bar of my current favourite chocolate. Top of the list were Bounty bars, along with Wispas and the sadly departed Fuse Bar. There was a novelty about Bountys, maybe it was the two sections that made them different, or the ‘taste of paradise’ ad campaign which made them seem more exotic than a chocolate bar purchased from a newsagent in Northampton in the late 90s.

Inspired by one of my favourite chocolate bars, I baked this ‘Bounty’ cake for a recent Clandestine Cake Club meet – the theme of which was retro sweets and chocolate bars. The sponge is light and to emulate the milky chocolate and the cake is sandwich with whipped up cream with a dash of coconut milk and toasted desiccated coconut folded in. It’s not a rich chocolate cake but a light, sweet treat which pays homage to the sweet bar.

Bounty cake

Chocolate Bounty Cake

For the sponge:

100g unsalted butter
200g caster sugar
2 eggs
50g dark chocolate, melted
150ml milk
60g cocoa powder
1/2 teaspoon of baking powder
1/2 teaspoon of bicarbonate of soda
150g plain flour

For the coconut cream:

300ml double cream
1/2 teaspoon of vanilla extract
50ml coconut cream
80g dessicated coconut
50g icing sugar

Preheat the oven to 170c / gas mark 3

Cream the butter and sugar in a mixer, with an electric whisk or the old school way with a wooden spoon! Add the eggs one at a time and beat until fully incorporated.

Add in the milk and the melted chocolate and stir to combine. Then sift in the dry ingredients and fold in carefully.

Split between two 20cm greased and lined round cake tins and bake in the middle of the oven for 25 – 30 minutes. Leave the cakes to cool for 5 minutes before removing them from the tin and cooling on a wire rack whilst you make the cream.

Toast the desiccated coconut in a dry frying pan over a medium high heat, stirring regularly. Make sure you watch it like a hawk as it can go from golden to burnt in seconds. It should take a few minutes to go golden brown and fill your kitchen with a lovely smell. Transfer to a plate.

Whip the double cream with the vanilla using an electric whisk til quite thick. Once done gently fold in the coconut cream and the toasted coconut. Sandwich between your cooled sponges. I grated some more dark chocolate over the top of my cake which tasted good and looked rather pretty too!

Eat immediately, the cake will keep for one day in the fridge so invite some friends over to help you finish it.

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