This Bounty Chocolate Coconut Cake recipe turns my favorite chocolate into a gorgeous layer cake, and from now on, I know exactly what cake I want for my birthday!
If you love coconut bakes, don't miss these Raffaello Cupcakes or these Condensed Milk Chocolate Truffles with Coconut!
Why This Bounty Chocolate Coconut Cake Recipe Works
- Recipe name: Bounty Coconut Cake
- Ready in: 2hrs 5 minutes (4hrs cooling time)
- Serves: 12 slices
- Main ingredients: Coconut, Bounty chocolates, eggs, flour, sugar, icing sugar, butter, oil, coconut milk, sour cream.
- Perfect for: This is the ultimate birthday cake for someone special!
- Why I love it: This Bounty cake recipe is for a two-layer vanilla and coconut sponge cake, sandwiched with a layer of coconut filling and covered in a milk chocolate buttercream so addictive you'll be eating it by the spoonful!
- Calories: 832kcal
SUMMARIZE & SAVE THIS CONTENT ON
This recipe will take a little effort! If you are short on time and looking to bake something quick and delicious, try out this Apple Tea Cake, this Chocolate Nut Cake, or this Mixed Berry Cake!
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Key Ingredients
- Sunflower oil - This cake uses oil and butter for extra moistness! Use neutral-tasting vegetable oil for this recipe like sunflower or canola oil.
- Coconut milk - This is added to the cake batter for extra moistness and coconut flavor. If you can't find any you can use regular milk but I recommend trying to track a tin down.
- Desiccated coconut - I use unsweetened fine desiccated coconut in the cake batter and the coconut filling.
- Milk and dark chocolate - I love using a combination of dark and milk chocolate for the frosting, Cadbury milk chocolate, and Lindt 70% are my favorites. You can do the same or use semi-sweet chocolate chips.
See the recipe card for full information on ingredients and quantities.
Variations
I love combining a vanilla cake with a chocolatey frosting, but you can make chocolate cake layers instead of this vanilla coconut cake. Use this Bar One Cake recipe instead for the cake!
How to Make a Bounty Chocolate Coconut Cake
Vanilla Coconut Cake
- Step 1: Preheat the oven to 180°C (350°F) and line 2 x 22cm (9 inches) round cake tins with oil and parchment paper. Add the oil, butter, and sugar to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium to high speed until light and fluffy, for about 4 minutes.
- Step 2: Add the eggs to the butter and sugar mixture one at a time. Beat well between each addition and scrape down the sides of the bowl often.
- Step 3: Sift together the salt and self-raising flour then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
- Step 4: Combine the coconut milk and vanilla extract in a jug, and slowly pour this into the cake mixture with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free. Add the desiccated coconut to the cake batter and mix it through using a rubber spatula.
- Step 5: Divide the cake batter between the two prepared cake pans and bake in a preheated oven for 35 minutes or until a cake tester inserted into the center of the cake comes out clean.
- Step 6: Allow the cakes to cool in their tins for 30 minutes, before turning them onto a wire rack to cool completely.
Melted Chocolate Frosting
- Step 1: In a heatproof bowl set over a pan of simmering water, melt the chocolate and butter. Set aside to cool slightly then add the melted chocolate mixture to a bowl of a stand mixer fitted with a whisk attachment. Add the golden syrup and vanilla extract to the chocolate mixture and mix briefly.
- Step 2: Sift half of the icing sugar over the frosting mixture and whisk to combine.
- Step 3: Add the sour cream and beat until the frosting is well combined and homogeneous. At first, the mixture will look lumpy. Continue beating at medium-high speed. Sift over the remaining icing sugar and beat at medium-high speed until the frosting is fluffy.
- Step 4: With the mixer running at medium-high speed, add the cream and salt, and beat until fluffy. Add the frosting to a piping bag.
How to Assemble a Bounty Cake
- Step 1: Add the desiccated coconut and condensed milk to a bowl and stir to combine.
- Step 2: Secure the first cake layer onto a cake plate with some frosting. Pipe a layer of frosting over the surface of the cake and smooth this out with an off-set spatula. Pipe a ring of frosting around the circumference of the bottom cake layer and fill this with the coconut filling.
- Step 3: Place the second layer of cake onto the first layer with the cut side facing down. Pipe the frosting over the tops and sides of the cake and use a knife to create swirls in the frosting.
- Step 4: Slice up the bounty bars and arrange these on top of the cake. Slice, serve, and enjoy!
How to Make The Perfect Frosting for a Bounty Cake
I love using high-quality chocolate bars in my frosting rather than cocoa powder, but that does make this recipe a little more technical! There are two things you need to pay attention to when making this frosting. Firstly, do not overheat the butter and chocolate mixture as it melts, or the chocolate will seize. Secondly, whip the frosting sufficiently while scraping down the sides of the bowl often.
Made it last weekend and it disappeared so quick I needed make one more!
The coconut flavour of cake is amazing definitely worth using coconut milk.
My new go to cake.
- Patrycja
Storage
Store any leftover cake in an airtight container at room temperature for up to 4 days. If it is very hot then store this cake in the fridge.
Expert Tips
- For a fluffy buttercream, ensure you whisk the frosting thoroughly.
- Check the true temperature of your oven with an oven thermometer before baking the cakes.
- Melt the chocolate and butter gently; otherwise, the mixture could burn or seize, and you will have to start again with fresh ingredients.
- Allow the cake to cool completely on a cooling rack before decorating.
Bounty Chocolate Coconut Cake FAQs
You can bake this cake in different-sized cake pans, you will just need to adjust the baking time. Larger tins will need less time and smaller tins, more time to bake. For a better understaing on this read this post How to Tell When a Cake is Done Baking.
You can make this cake using a combination of baking powder and cake flour.
You may have measured incorrectly, add a tablespoon extra of sour cream and whisk again. Keep going until the frosting is light and fluffy.
To freeze this cake, cut the frosted cake into individual slices and wrap each slice of cake in plastic wrap. Freeze for up to 3 months. Defrost the cake in the fridge overnight, then bring the slices to room temperature before consuming.
More Easy Layer Cake Recipes
The unusual flavour of this cake gets a crowd chatting, people love a bake based on a chocolate bar! For more recipes like this, try this Bar One Chocolate Cake, these Mars Bar Slices, or this Ferrero Rocher Cake.
This post has a collection of The Best Chocolate Cake Recipes for Beginners and is definitely worth a read. It has so many options for all types of occasions!
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next, have a look at these Bacon Grease Chocolate Chip Cookies!
📖 Recipe
Bounty Cake
Equipment
- 2x 22cm round cake pans (9 inches)
Ingredients
Vanilla Coconut Cake
- 100 g unsalted butter room temperature
- 100 ml sunflower oil
- 340 g sugar white granulated
- 4 eggs extra large
- 300 g self-raising flour
- 1 tsp salt
- 400 ml coconut milk
- 1 tsp vanilla extract
- 50 g desiccated coconut
Coconut Filling
- ¼ cup condensed milk
- 90 g desiccated coconut
Chocolate Frosting
- 100 g dark chocolate
- 100 g milk chocolate
- 90 g unsalted butter
- 1 tablespoon golden syrup
- 1 teaspoon vanilla extract
- 450 g powdered sugar
- 90 g sour cream
- 2 tablespoon whipping cream
Instructions
Vanilla Coconut Cake
- Preheat the oven to 180°C (350°F) and line 2 x 22cm (9 inches) round cake tins with oil and parchment paper.
- Add the oil, butter, and sugar to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium to high speed until light and fluffy, for about 4 minutes.
- Add the eggs to the butter and sugar mixture one at a time. Beat well between each addition and scrape down the sides of the bowl often.
- Sift together the salt and self-raising flour then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
- Combine the coconut milk and vanilla extract in a jug, and slowly pour this into the cake mixture with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
- Add the desiccated coconut to the cake batter and mix this through using a rubber spatula.
- Divide the cake batter between the two prepared cake pans and bake in a preheated oven for 40 minutes or until a cake tester inserted into the center of the cake comes out clean. Allow the cakes to cool in their tins for 30 minutes, before turning them onto a wire rack to cool completely.
Coconut Filling
- Combine coconut and condensed milk. Add the desiccated coconut and condensed milk to a bowl and stir to combine. Set aside until you are ready to assemble to cake.
Chocolate Frosting
- In a heatproof bowl set over a pan of simmering water, melt the chocolate and butter. Set aside to cool slightly then add the melted chocolate mixture to a bowl of a stand mixer fitted with a whisk attachment.
- Add the golden syrup and vanilla extract to the chocolate mixture and mix briefly.
- Sift half of the icing sugar over the frosting mixture and whisk to combine.
- Add the sour cream and beat until the frosting is well combined and homogeneous.
- Sift over the remaining icing sugar and beat at medium-high speed until the frosting is fluffy.
- With the mixer's motor running at medium-high speed, add the cream and beat until fluffy. Add the frosting to a piping bag.
Assembly
- Use a sharp knife to trim off the domed tops of the cake layers if necessary.
- Secure the first cake layer onto a cake plate with a bit of frosting. Pipe a layer of frosting over the surface of the cake and smooth this out with a spatula.
- Pipe a ring of frosting around the circumference of the bottom cake layer and fill this with the coconut filling.
- Place the second layer of cake onto the first layer with the cut side facing down.
- Pipe the frosting over the tops and sides of the cake and use a knife to create swirls in the frosting.
- Slice up the bounty bars and arrange these on top of the cake. Slice, serve, and enjoy!
Notes
- Do not overheat the butter and chocolate while making the frosting.
- Only decorate the cake once the cake layers have cooled completely.
- If the frosting looks to running add more sifted icing sugar, if it looks to stiff add a little extra cream.
Patrycja says
Made it last weekend and it disappeared so quick I needed make one more!
The coconut flavour of cake is amazing definitely worth using coconut milk.
My new go to cake.
withlovekitty2020 says
Hi Patrycja! Thank you soo much for your comment, I'm so glad you loved this recipe and I can't wait for you to try the next one! x