Coconut Bounty Cake - a classic recipe

The combination of tender coconut pulp with milk chocolate is successfully played up by dessert manufacturers. If you want to make a bounty cake yourself, a recipe with step-by-step photos at home will help you prepare a real “heavenly delight.” The ingredients for its preparation are quite accessible, and the process is so simple that even a novice cook can cope with the task.

Bounty cake at home: list of products

Most of what we need for our cake is always present in the kitchen. That is why “Bounty” is one of the easiest and fastest chocolate cakes to prepare . So, prepare the necessary products:

2/3 cup wheat flour for biscuit base. To ensure that the cake is a success, choose high-quality flour from proven brands and be sure to sift it.
2 cups sugar (one each for dough and cream filling).
150 grams of butter . The product must be completely natural, without herbal additives, in order for the cream to be truly tasty and tender.
2 large chicken eggs.
Half a teaspoon of prepared baking powder or the same amount of baking soda slaked with vinegar.
50 grams regular cocoa powder.
1 glass of milk.
200 grams of white coconut flakes . You can also use a colored version to make the cake more exotic.

In addition, to coat the top of the Bounty cake with chocolate you will need 3 tablespoons of sugar and cocoa, 70 ml of cream or milk and 30 grams of butter.

And in order for the cakes to be juicy and soft, they will need to be soaked in heavy cream (no more than half a glass) during the cooking process.

How to make Bounty cake

The Bounty cake with a delicate texture and a thick layer of juicy filling will appeal to lovers of chocolate and coconut flakes. This dessert, similar to the bars of the same name, can be easily prepared at home.

What you need for the cake

To prepare the Bounty cake you will need the products listed in the table. For ease of understanding, the ingredients are divided into three groups: those necessary for preparing the sponge cake, cream and glaze.

Table: ingredients for making Bounty cake

Product group	Products	Unit measurements	Qty
For the biscuit	Eggs	PC.	4
	Granulated sugar	G	140
	Flour	G	70
	Cocoa powder	G	30
For cream	coconut flakes	G	180
	Butter	G	120
	Sugar	G	120
	Milk	ml	40
	Cream (10%)	Art. l.	5
For the glaze	Chocolate	G	50
For the glaze	Cream (10%)	ml	150

The following supporting materials will be required:

dry, clean cups;
pot;
mixer or blender;
baking dish with a diameter of 22 cm;
parchment paper;
sieve;
spoon;
wooden spatula;
knife.

The preparation of the Bounty cake consists of several stages:

prepare the dough;
bake and cool the biscuit, cut it into cakes;
boil the cream and coat the cake with it;
prepare the glaze and cover the product;
decorated with coconut flakes, chocolate, berries, nuts, confectionery toppings;
keep in the refrigerator for several hours.

Let's consider the listed stages in more detail.

Step-by-step cooking recipe

Before use, the chocolate is broken into slices, the butter is cut into cubes, and the flour is sifted.

Biscuit

To prepare the sponge base for the Bounty cake, you will need the products listed in the table in the “For the sponge cake” section.

The Bounty cake will require products that are available in many stores

The flour is combined with cocoa and mixed thoroughly until a homogeneous mass is obtained.

To make the sponge cake fluffy, the mixture of flour and cocoa is saturated with oxygen - for this it is passed through a sieve several times

The yolks are separated from the whites.

To properly separate the yolks from the whites, you need to use the blunt part of a knife or fork to crack the shell in the center of the egg, put the “tool” aside and confidently break the egg into two parts.

Place the whites in a dry, clean container and beat them into a strong foam. At the end of whipping, sugar and yolks are gradually mixed into the whites.

All manipulations with proteins are carried out in perfectly clean and dry containers.

For beating, use only fresh eggs, pre-cooled and completely free of yolks.

Add a mixture of flour and cocoa into the thick protein mass in 3-4 additions, mix thoroughly with a wooden spoon from bottom to top.

The bottom of the baking dish is covered with parchment paper.

The dough is poured into the mold.

Care must be taken so that the dough does not fall on the edges of the pan.

To ensure that the surface of the Bounty sponge cake is even after baking, before baking the pan with the dough is rotated clockwise for 15–20 seconds.

Recipe with photos step by step

Let's start cooking! In a deep bowl, beat eggs with a glass of granulated sugar with a mixer.

You need to beat until the sugar crystals are completely dissolved and a dense white airy mass is formed . Sift the wheat flour into a separate bowl and, adding baking powder and cocoa powder , mix the ingredients thoroughly.

Then, stirring gently, combine the resulting powdery mixture with the egg-sugar mixture. If soda is used instead of baking powder, then it must be quenched with vinegar and added to the mixture of eggs and sugar , and then add flour and cocoa.

Place the finished into a greased baking pan. It is best to use a detachable version (it is easier to remove the finished cake from there), and additionally cover the bottom with a circle of parchment paper. Place the mold in an oven already heated to 200⁰C for 20 or 25 minutes.

The cooled biscuit must be removed from the mold and cut horizontally into two identical cake layers. This is convenient to do with a thin long knife or fishing line. In the latter case, the fishing line is wrapped around the biscuit, and its ends are tightened, which allows you to get a perfectly even cut.

You can use coconut liqueur .

On a note! The readiness of the cake is checked with a match or a wooden skewer inserted into the dough: if it is dry, then the base for the cake is completely baked.

The next step is preparing the coconut filling .

Pour a glass of granulated sugar into a saucepan, pour in milk and add the amount of butter indicated in the recipe. Over low heat with constant stirring, make the mixture homogeneous (the butter should melt and the sugar should dissolve).

After this, add coconut flakes and cook , stirring, for about 10 minutes.

The result should be a thick cream that needs to be cooled.

Next, place one of the cakes on a dish and thoroughly soak it with cream . Spread all the filling on top , pressing lightly, and cover with the second cake layer. It should also be soaked generously.

To make frosting at home:

cocoa, sugar and milk in a metal bowl and place the mixture on the fire. When it boils, add the oil and cook while stirring over low heat until the sugar is completely dissolved and thickens slightly .

slightly cooling the glaze, spread it on the sides and top of the cake , which is then put in the refrigerator for a couple of hours.

During this time, the “Bounty” will become saturated and become a real “heavenly delight” .

Cooking steps

Sifting in portions, add cocoa to the whipped mass. Mix thoroughly and beat again. Add 4 tablespoons of milk and mix thoroughly. Preheat the oven to 180 degrees.

Take a suitable biscuit pan, grease it with butter and sprinkle it with a little flour. Pour the dough into the mold and bake for 40 minutes, checking periodically for doneness.

While the biscuit is baking, prepare the cream. We will cook the semolina in milk, so we boil it in a separate pan. We will need about half a liter of milk. To avoid lumps, add semolina to boiling milk gradually and stir constantly.

Let the remaining butter soften at room temperature. Then beat it with the remaining sugar. During this time, the finished semolina has cooled a little, and you can add coconut flakes. Add the shavings in several batches and beat the mixture well with a mixer, then mix the semolina and butter mixtures until they have a uniform structure and send the cream to harden in the refrigerator.

When the crust is ready, remove it from the oven and let cool. Using a sharp knife, cut the cooled biscuit into two equal parts lengthwise. Gently brush the surface of the bottom sponge cake with the cream that has hardened in the refrigerator. Make sure you divide the cream in half, into the first and second layers. Cover the first sponge cake with the second half and spread with the remaining cream. Also don't forget to grease the sides of the dessert. Level the surface. For the glaze we will use milk chocolate with a small (50 grams) piece of butter. Melt and mix ingredients. After this, carefully brush the chocolate over the entire surface of the cake.

We decorate the cake with coconut shavings, as shown in the photo. To finally prepare and soak, the cake must be kept in the refrigerator for at least a day. The Bounty cake with semolina is ready, you can cut it and serve it!

Bon appetit!

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Additional recommendations

Every housewife tries to achieve the perfect taste by adding any ingredients or changing their quantities . As a result of such experiments, several interesting additions to the classic recipe appeared:

Instead of cream, you can use coconut liqueur as an impregnation for sponge cakes. It will improve the taste of the cake and make it more expressive. To do this, mix 2 tablespoons of liqueur with water (about half a glass). Of course, this impregnation option is not suitable for a children's holiday menu, but adults will fully experience its benefits.
You can increase the amount of cream filling or replace some of the coconut flakes using regular semolina. In this case, the mixture of milk, sugar and butter should be brought to a boil, add semolina (replacing part of the coconut shavings by weight with it), and after a few minutes add the shavings themselves. This method allows you to save a little without compromising the taste of the homemade cake.
As for the glaze, you can replace it with a melted chocolate bar. This is done in a water bath with the addition of a small piece of butter. If you use dark chocolate, you can add a couple of tablespoons of cream or milk. The result is a hard and slightly crunchy coating.

Whether or not to decorate a cake depends on individual preferences. Since the prototype (the same candy bar) is simply covered with chocolate, you can leave everything as is. If you really want to decorate the Bounty, you can sprinkle it with coarsely chopped chocolate, dry coconut flakes or even nuts. Whipped cream and various ready-made colored sprinkles are also suitable , giving any confectionery product a truly festive look. A bounty cake prepared according to our recipe with photos step by step at home will decorate your table and will appeal to all guests and household members.

Recipe from Grandma Emma

The famous grandmother Emma suggests making not a cake, but real coconut Bounty bars. It may seem to many that the recipe is quite complicated, but in fact everything turns out to be simple and affordable.

Ingredients:

320 g coconut flakes;
550 g condensed milk;
320 g chocolate.

Cooking method:

First of all, mix exotic nut shavings with condensed milk. Add two tablespoons of vanilla sugar for flavor.
Cover the mold with parchment and pour the sweet mixture into it. Cover with film and place in the freezer for exactly one hour.
As soon as the filling becomes hard, remove it from the paper and transfer it to a board, cut into equal bars 6 cm long and 2 cm wide.
Now you need to melt the chocolate, but it is not easy to melt it, but to do tempering. And everything is simple here. Place 200 g of chopped chocolate in a bowl and melt it in a water bath, heating it to a temperature of 49 degrees. Then remove it and add the unmelted remaining chocolate to the resulting mixture. Stir until all the chocolate has melted. You can check whether you achieved the desired result like this: pour a spoonful of glaze onto the foil, spread it a little and wait. If after hardening the chocolate becomes brittle and breaks, then you did everything right.
Dip the coconut blanks into chocolate and place them on paper. Then we transfer it to a dish and serve it to the guests.

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A few simple products and simple steps and delicious sponge cakes for the Bounty cake are ready

Total time: 5.5-6 hours

Yield: 8 servings

Products for sponge cakes:

Egg – 3 pcs.
Cocoa – 2 tbsp. l.
Baking powder – 0.5 tsp.
Granulated sugar – 120 g
Wheat flour – 80 g

Components for impregnation:

Coconut liqueur – 2 tablespoons
Water – 120 ml

Filling ingredients:

Coconut flakes – 150 g
Butter – 100 g
Milk – 1 half glass
Sugar – 100 g

Ingredients for making glaze:

Dairy product – 100 ml
Cocoa powder – 4 tablespoons
Oil – 50 g
Granulated sugar – 4 tbsp. l.

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Take a deep bowl, break eggs into it and mix with sugar. For whipping we use a mixer. We work with it until the grains are completely dissolved and the resulting mass acquires an airy consistency.

In another container, combine the dry products. Mix them thoroughly and sift through a sieve. Then add the egg solution. Take a spoon and begin to gently knead from bottom to top. The result should be a homogeneous chocolate-colored dough without lumps.

Take a special baking dish and line its bottom with parchment paper. Before doing this, you need to apply a small amount of oil to the sheet so that the baked goods do not burn. We also grease the edges of this mold with oil. Pour the liquid mass into it, distributing it evenly over the entire surface.
It is important to know! The quantity of products in the recipe is indicated for a round tray with a diameter of up to 22 cm. If the baking sheet is slightly larger, you should increase the quantity.
Turn on the oven to 200 degrees and send the dough to bake. Approximate baking time is 25 minutes. After it has expired, let the biscuit cool and divide it into 2 equal cake layers.

We are doing impregnation. Pour water into the bowl and dissolve the liqueur in it. This alcoholic additive will give the dessert an excellent aroma.

Coconut Bounty Cake - a classic recipe

Tender and delicious coconut Bounty bars have conquered the whole world and inspired confectioners to make a whole cake from chocolate sponge cake, coconut cream and glaze.

For the biscuit, prepare in advance:

70 ml milk;
two eggs;
130 g butter;
110 g granulated sugar;
110 g premium flour;
1 tsp. baking powder;
60 g cocoa.

Ingredients for cream:

an incomplete glass of milk;
half a glass of granulated sugar;
half a glass of coconut pulp;
half a stick of butter.

Ingredients for glaze:

60 g each of white sugar and cocoa powder;
three spoons of milk;
50 gram stick of butter.

You can also add semolina to the cream, which will make its texture soft and rich.

Cooking method:

The first step is to beat the eggs with sugar until fluffy, then add the butter and mix everything well again with a mixer.
Combine flour with baking powder and cocoa, add dry ingredients to the egg mixture and mix.
Cover the pan with parchment and pour out the dough. Bake the biscuit for 40 minutes (temperature – 190°C).
Then cool the base and cut lengthwise.
Pour milk into a saucepan, add butter and place on the stove. Cook until the butter is melted, then stir in the sweetener and coconut. Stir and cook until thickened.
In another saucepan, mix milk, butter, cocoa and sugar with a blender, put on fire and heat the ingredients.
Now apply cream to the bottom of the sponge cake, place the other half on top, press down lightly, pour glaze over the surface and sides and sprinkle with coconut flakes.
The cake should be refrigerated before serving. It's better to leave it overnight.