Chocolate Coconut Bounty Cake

I really like the taste of Bounty chocolate bars. They’re one of my favourites! They’ve inspired my latest recipe: a chocolate coconut Bounty cake. I started by baking a moist cocoa sponge cake, then I prepared a thick, slightly creamy coconut filling. Finally, I poured a delectable chocolate topping over the cake. This moist, aromatic flavour is simply delicious, but it tastes best the next day. This recipe is ideal for larger parties – bake it yourself and wow your guests!

Chocolate Coconut Bounty Cake

Ingredients

Sponge cake:

• 5 eggs – yolks and whites separated

• 40g sugar-free cocoa

• 120g plain flour

• 180g light brown sugar

• 1 level tsp baking powder

• 100 ml oil

Soaking mixture:

• 110–120ml water

• 2 tbsp lemon juice

• 2 tsp icing sugar

Coconut filling:

• 850ml milk

• 1 sugar-free vanilla pudding (choose a pudding that requires 500ml milk)

• 120g sugar

• 2 tsp vanilla extract

• 300g desiccated coconut

• 200g unsalted butter

Chocolate topping:

• 150g dark chocolate (I used a 64% cocoa content)

• 100g milk chocolate

• 200g heavy cream

Additionally:

• coconut shreds to sprinkle

• 1–2 coconut bars, if desired

Method

Sponge cake:

1. Set the oven to 160°C

2. Beat the egg whites until stiff. Gradually add sugar while mixing with an electric mix, until the mixture becomes thick and shiny. Add egg yolks and continue mixing until you achieve a light, creamy mix.

3. In a bowl, mix flour with cocoa and baking powder.

4. Add oil to the egg mixture and stir gently with a spatula. Sift the flour and cocoa into the egg mixture, then stir with a spatula. Be careful not to over-stir.

5. Place the batter into a 25x35cm cake tin lined with baking paper, smooth, and place into a preheated oven. Bake for around 30 minutes. Remove the cake and let it cool.

6. Lift the cooled sponge cake out of the cake tin, remove the baking paper and put the paper back into the cake tin. Flatten the cake on top and cut off the baked crust. Add the sponge cake to the tin once again.

7. Mix the soaking ingredients and soak the sponge cake.

Coconut cream:

8. Pour 600 ml milk into a pot. Add sugar, vanilla extract and coconut shreds, then mix. Place on the hob and boil, stirring occasionally. When the mixture has boiled, reduce the heat to a minimum and simmer, stirring for about 10–12 minutes until it thickens.

9. Add the sliced butter to the thick coconut mixture and stir until it melts. Bring back to the boil.

10. With the rest of the milk, (250 ml) mix the pudding and add it to the boiling coconut mixture. Stir and bring back to the boil. After boiling, keep it on a low heat for about 1 minute. Pour the hot coconut mixture onto the sponge cake and smooth. Let it cool completely.

Chocolate topping:

11. Pour the heavy cream into a saucepan and boil.

12. Add the pieces of chocolate into a bowl and pour over the hot cream. Wait 30 seconds and then stir until the chocolate melts. This should give you a smooth chocolate cream.

13. Pour the chocolate cream onto the cake and smooth over again. Sprinkle the top with coconut shreds and put the cake in the refrigerator overnight.

14. The cake can be carefully lifted from the tin. Cut the coconut bars into pieces and decorate the cake with them.

Happy baking! :)