Bounty Cake

5 from 1 vote

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 milk chocolate buttercream.

Prep Time1 30

Cook Time35

Cooling Time4

Course: Cakes

Cuisine: American

Servings: slices

Calories: 832kcal

Author: Cat Spiller

Equipment

2x 22cm round cake pans (9 inches)

Ingredients

Vanilla Coconut Cake

100 g unsalted butter
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 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 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!

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