Indulge in the tropical flavors of this Bounty Cake, a no-bake dessert that combines the richness of coconut cream with layers of smooth chocolate. This cake is perfect for coconut lovers and offers a refreshing change from traditional baked cakes. With its creamy coconut filling and decadent chocolate topping, it’s sure to satisfy any sweet tooth.
Why You’ll Love This: This Bounty Cake captures the essence of the classic Bounty chocolate bar but in the form of a cake. The coconut layer is thick, creamy, and bursting with coconut flavor, complemented by the smooth and rich chocolate layers. This dessert is not only delicious but also visually appealing, making it a great centerpiece for any gathering.
Perfect Occasion: This cake is ideal for summer parties, tropical-themed events, or any occasion where you want to bring a bit of exotic flair. It’s also perfect for celebrations where you want a dessert that requires no oven, making it convenient and fuss-free.
Ingredients:
For the Cake Base:
- 2 eggs
- 1 packet of vanilla sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- ½ cup milk
- 1¼ cups flour (total 1½ cups when combined with cornstarch)
- 1 tablespoon cornstarch
- 1 packet (8 grams) baking powder
- 1 tablespoon vinegar
For the Coconut Cream:
- 3 tablespoons granulated sugar
- 5 tablespoons desiccated coconut
- 3 heaping tablespoons cornstarch
- 4 pieces of white chocolate
- ½ liter milk
For the Chocolate Layer:
- 1 small packet of chocolate-flavored pudding mix
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon cocoa powder
- 3 pieces of dark chocolate
- 1 container of chocolate-flavored Danette (or similar chocolate pudding)
Instructions:
- Prepare the Base:
- In a bowl, beat the eggs with vanilla sugar and granulated sugar until light and fluffy. Mix in the oil and milk.
- Sift together the flour, cornstarch, and baking powder. Gradually add to the egg mixture, stirring until just combined. Stir in the vinegar last.
- Pour the batter into a greased cake mold. Since this is a no-bake cake, set aside or refrigerate to firm up slightly if needed.
- Make the Coconut Cream:
- In a saucepan, combine milk, granulated sugar, and cornstarch. Heat over medium, stirring continuously until the mixture starts to thicken.
- Add the desiccated coconut and white chocolate, continuing to stir until the chocolate is melted and the mixture is smooth and thick.
- Pour this coconut cream over the cake base and smooth out. Refrigerate to set.
- Prepare the Chocolate Layer:
- In another saucepan, mix the chocolate pudding mix, sugar, cornstarch, and cocoa with a little milk to form a paste.
- Gradually add the rest of the milk and cook over medium heat, stirring continuously until the mixture thickens.
- Stir in the dark chocolate until melted and smooth.
- Pour the chocolate layer over the set coconut layer. Refrigerate until the chocolate is firm.
- Finishing Touches:
- Once fully set, spread the chocolate pudding (Danette) over the top for an extra layer of chocolatey goodness.
- Refrigerate the cake for at least 4-6 hours, ideally overnight, for the flavors to meld and the layers to set perfectly.
Serve and Enjoy:
- Slice and serve the Bounty Cake chilled. Each layer offers a burst of flavor that complements the others beautifully, making every bite a delightful experience.
This Bounty Cake is a guaranteed crowd-pleaser, bringing together the beloved flavors of coconut and chocolate in a unique and irresistible way. Enjoy this no-bake creation that’s as fun to make as it is to eat!
