Discover the perfect cake for all chocolate and coconut aficionados: the Bounty Cake. This easy-to-make, deliciously light cake transcends the beloved flavors of the classic Bounty chocolate bar, offering a homemade taste that arguably surpasses its inspiration. With a moist cocoa base, a rich coconut filling, and a smooth chocolate ganache topping, this cake is a celebration of texture and taste, blending the best of both worlds in every slice.
Why You’ll Love This
This cake is a dream come true for those who can’t resist the combination of chocolate and coconut. Its simplicity belies the depth of flavor within, from the soft cocoa crust to the creamy coconut heart, all enveloped in a velvety chocolate ganache. It’s the kind of dessert that makes you pause to savor every bite, promising a sensory journey that’s both comforting and indulgent.
Perfect Occasion
Whether you’re celebrating a birthday, hosting a dinner party, or just in need of a special treat, the Bounty Cake fits the bill. It’s a show-stopping dessert that’s versatile enough for any event, offering a sweet escape for chocolate and coconut lovers alike. Serve it as the finale to a meal or as the centerpiece of a festive gathering to earn smiles and compliments from all your guests.
Decoration Tips
Elevate the appearance of this delightful cake with a few simple touches. After adding the ganache, consider sprinkling the top with toasted coconut flakes or drizzling with additional melted chocolate for a contrasting texture and enhanced flavor. For a festive look, swirls of whipped cream or a scattering of chocolate curls can add an extra layer of elegance, making each slice as attractive as it is delicious.
Ingredients: Crust:
- 2 eggs
- 100g of sugar
- 1 packet of vanilla sugar
- A pinch of salt
- 100ml of oil
- 80ml of milk
- 80g of flour
- 20g of cocoa powder
Filling:
- 600ml of milk
- 150g of sugar
- 2 packets of vanilla sugar
- 5 tablespoons of semolina
- 120g of desiccated coconut
- 150g of butter
Ganache:
- 100g of milk chocolate
- 50ml of heavy cream
- 1-2 tablespoons of hazelnut spread for decoration
Instructions:
- For the crust, beat the eggs with sugar, vanilla sugar, and salt until light and doubled in volume. Mix in the milk and oil, then fold in the sifted flour and cocoa powder.
- Pour the mixture into a 22cm diameter pan lined with parchment paper and bake at 180°C (356°F) for about 20 minutes.
- Let the crust cool completely.
- For the filling, heat milk with sugar and vanilla sugar. Stir in semolina and cook until thickened. Off the heat, mix in the coconut and butter.
- Spread the warm filling over the cooled crust and let it set for about 15 minutes at room temperature.
- Prepare the ganache by heating the heavy cream and chocolate until smooth. Pour over the filling, decorate with hazelnut spread, and refrigerate for at least 3 hours.
Enjoy this Bounty Cake, a divine creation that marries the flavors of chocolate and coconut in a dessert destined to become a cherished favorite.
