Bounty Cake

This Bounty cake recipe is for a two-layer vanilla and coconut sponge cake sandwiched together with a layer of coconut filling and covered in a milk chocolate buttercream that is so addictive you’ll be eating it by the spoonful!

If you love trying out new cake recipes, have a look at this Strawberry Vanilla Cake or this recipe for an Apple Tea Cake. 

Ingredients

To make this chocolate coconut bounty cake, you will need the simple ingredients listed below. Remember to always use fresh, room-temperature ingredients when baking. 

• Granulated white sugar 
• Sunflower oil 
• Unsalted butter 
• Extra-large eggs 
• Self-raising flour 
• Salt 
• Coconut milk 
• Vanilla extract 
• Desiccated coconut 
• Condensed milk 
• Powdered sugar 
• Milk and dark chocolate 
• Golden syrup
• Sour cream 
• Whipping cream
• Bounty chocolate candy bars

Extra-large eggs – out of their shell, the eggs I use weigh 56 grams, if you aren’t sure if you have the same eggs – weigh the eggs you have and adjust accordingly.

Sunflower oil – This cake uses oil instead of butter for extra moistness! Use neutral-tasting vegetable oil for this recipe like sunflower or canola oil.

Self-raising flour - If you can't find self-raising flour, you can use cake flour or all-purpose flour mixed with baking powder. Check the recommendations on the packaging of your baking powder to decide how much should be added.

Vanilla extract – choose a quality vanilla extract rather than essence to give this recipe a great vanilla flavor. You can also use vanilla bean paste.

Unsalted butter – use unsalted butter rather than salted butter for this recipe. It is also essential that you use room-temperature butter.

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. 

Whipping cream - i love adding cream to my frosting for extra fluffiness but if you don't have any open, whole milk will also work.

See the recipe card for quantities.

Instructions

To make this chocolate coconut layer cake, follow the simple instructions below. First, you will make the coconut cake layers, then the coconut filling, and finally the chocolate frosting. Once the cake layers have cooled the cake can be assembled. 

Instructions for cake 

STEP 1: Preheat the oven. Preheat the oven to 180°C (350°F) and line 2 x 22cm (9 inches) round cake tins with oil and parchment paper.  

STEP 2: Beat butter, sugar, and oil. 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 3: Add the whole eggs. 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 4: Add dry ingredients. 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 5: Add wet ingredients. 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.

STEP 6: Add the coconut. Add the desiccated coconut to the cake batter and mix it through using a rubber spatula. 

STEP 7: Bake. 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. Allow the cakes to cool in their tins for 30 minutes, before turning them onto a wire rack to cool completely. 

Instructions for filling 

STEP 1: 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 the cake.

Instructions for frosting 

STEP 1: Melt chocolate and butter. 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. 

STEP 2: Add the vanilla and syrup. Add the golden syrup and vanilla extract to the chocolate mixture and mix briefly.

STEP 3: Add icing sugar. Sift the icing sugar over the frosting mixture and whisk to combine. 

STEP 4: Add sour cream. Add the sour cream and beat until the frosting is well combined and homogeneous.

STEP 5: Add remaining icing sugar. Sift over the remaining icing sugar and beat at medium-high speed until the frosting is fluffy.

STEP 6: Add cream. With the mixer's motor running at medium-high speed, add the cream and beat until fluffy. Add the frosting to a piping bag.

Instructions for assembly 

STEP 1: Level cake layers. Use a sharp knife to trim the domed tops off the cake layers if necessary. 

STEP 2: Layer with frosting. 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. 

STEP 3: Add coconut mixture. Pipe a ring of frosting around the circumference of the bottom cake layer and fill this with the coconut filling. 

STEP 4: Secure the top cake layer. Place the second layer of cake onto the first layer with the cut side facing down. 

STEP 5: Cover the cake with frosting. Pipe the frosting over the tops and sides of the cake and use a knife to create swirls in the frosting. 

STEP 6: Decorate. Slice up the bounty bars and arrange these on top of the cake. Slice, serve, and enjoy!

Hint: Never frost warm cakes, otherwise the buttercream will melt and you will have a decorating disaster to deal with!

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 Chocolate Cake recipe if this is something you would prefer!

Equipment

For this delicious cake recipe, you will need x2 22cm cake tins, a wire rack for cooling, a disposable piping bag, and an electric mixer, either an electric hand mixer or a stand mixer.

I always use a stand mixer or electric whisk to make the buttercream as they help ensure a fluffy frosting. I also always use an accurate kitchen scale when baking.

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.

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.

This cake is special and worth a try! It is the perfect cake to make for someone’s birthday who is a little bit of a coconut addict like me! But it’s also great to bring along to a lazy lunch or make for a special occasion as this unusual flavour will definitely get the crowds chatting. 

If you give this recipe a go, please leave a star review and comment below – I love hearing about your kitchen stories!

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Happy Baking

With Love,

Kitty