This Bounty Cake is a decadent, multi-layered dessert inspired by the popular coconut-filled chocolate bar. The rich chocolate cake base is soft and moist, topped with a creamy coconut layer that provides a tropical twist. The optional cream layer adds extra indulgence, while the final layer of smooth chocolate ganache completes the cake with a glossy finish. This dessert is perfect for those who love the combination of chocolate and coconut, offering a delightful balance of flavors and textures in every bite.
Why You’ll Love This Recipe:
You’ll love this recipe because it combines the richness of chocolate with the tropical sweetness of coconut, creating a dessert that’s both indulgent and satisfying. Each layer is simple to make, but together they create a visually stunning and flavorful cake that will impress your guests. The moist chocolate base, creamy coconut filling, and smooth chocolate ganache make for a truly luxurious treat. Plus, this cake can be made ahead of time and stored in the fridge, making it convenient for gatherings or special occasions.
Perfect Occasion:
This Bounty Cake is perfect for birthdays, celebrations, or as a special dessert for family gatherings. Its rich layers make it ideal for parties or whenever you want to serve something a bit more indulgent. The cake can be made the day before, making it a great option for entertaining. It’s also a wonderful dessert for coconut and chocolate lovers, offering the best of both worlds in a single slice.
Decoration Tips:
For an elegant presentation, you can sprinkle some desiccated coconut on top of the chocolate ganache before serving. You can also top the cake with some Bounty bar pieces or chocolate shavings for an added visual appeal. For a touch of freshness, garnish with a few mint leaves or some fresh berries. If you’re feeling fancy, a light drizzle of white chocolate over the top will add a nice contrast to the dark chocolate ganache.
Ingredients for the Cake Layer:
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup sugar
- ½ cup vegetable oil
- 1 cup milk
- 1½ cups flour
- 1 teaspoon baking powder
- ½ cup cocoa powder
Instructions for Cake Layer:
- Prepare the Cake Batter:
In a large bowl, whisk the eggs, vanilla, and sugar for 5 minutes until light and fluffy. Add the oil and milk, mixing until combined. - Add the Dry Ingredients:
Gradually sift in the flour, baking powder, and cocoa powder. Use a spatula to gently fold the dry ingredients into the wet mixture until well combined. - Bake the Cake:
Preheat your oven to 180°C (350°F). Pour the batter into a greased or lined cake pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Ingredients for the Coconut Layer:
- ½ cup fine semolina
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon corn flour
- 1 cup desiccated coconut
- 2½ cups milk
Instructions for Coconut Layer:
- Cook the Coconut Mixture:
In a saucepan, mix the semolina, sugar, vanilla, corn flour, desiccated coconut, and milk. Place over high heat, stirring constantly until the mixture thickens. - Add the Coconut Layer:
Once thickened, pour the coconut mixture over the cooled chocolate cake layer. Set aside and allow it to cool completely.
Optional Third Layer:
- 100ml thickened cream
- 1 tablespoon sugar
- Prepare the Cream Layer:
Whisk the thickened cream and sugar together until well combined. Spread this cream over the cooled coconut layer.
Ingredients for the Chocolate Ganache (Final Layer):
- 200ml thickened cream
- ½ cup milk or dark chocolate
Instructions for Chocolate Ganache:
- Make the Ganache:
In a small saucepan, heat the thickened cream and chocolate over medium heat, stirring until the chocolate is completely melted and the mixture is smooth. - Top the Cake:
Once the cream layer (if using) has set, pour the chocolate ganache over the top of the cake. Spread it evenly to cover the entire surface.
Chill the Cake:
- Chill and Serve:
Place the cake in the fridge for at least 6 hours, or overnight, to allow the layers to set.
Enjoy!
