Bounty Cake
Indulge in the tropical decadence of Bounty Cake, a dreamy dessert that combines rich chocolate sponge layers with a sweet and creamy coconut filling, inspired by the classic candy bar. This show-stopping cake is finished with a luscious dark chocolate ganache that drips elegantly down the sides, delivering a perfect balance of textures and flavors. Made with simple pantry ingredients like all-purpose flour, cocoa powder, and buttermilk, along with sweet shredded coconut and condensed milk for the filling, this recipe is surprisingly easy to prepare despite its luxurious presentation. Perfect for birthdays, celebrations, or when you're craving an island-inspired treat, this Bounty Cake promises to wow both your taste buds and your guests. Don't forget to chill the cake for the ultimate ganache set and serve it at room temperature for that melt-in-your-mouth experience!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 50 grams unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 200 grams granulated sugar
- 2 large eggs
- 120 ml vegetable oil
- 1 teaspoon vanilla extract
- 240 ml buttermilk
- 240 ml boiling water
- 200 grams sweetened shredded coconut
- 200 grams sweetened condensed milk
- 200 ml heavy cream
- 200 grams dark chocolate
- 20 grams unsalted butter
Instructions
Preheat your oven to 180°C (350°F) and grease two 8-inch (20 cm) round cake pans. Line the bottoms with parchment paper for easy removal.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the sugar and whisk to combine.
In a separate bowl, whisk together the eggs, vegetable oil, vanilla extract, and buttermilk until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly pour in the boiling water while stirring gently. The batter will be thin, but that’s normal.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the coconut filling, mix the shredded coconut and condensed milk in a bowl until fully combined. Set aside.
To prepare the chocolate ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour it over the chopped dark chocolate in a heatproof bowl. Allow to sit for 2-3 minutes, then add the butter and stir until smooth and glossy. Let the ganache cool until it thickens slightly.
Assemble the cake by placing one layer of chocolate sponge on a serving plate. Spread the coconut filling evenly over the top, then place the second cake layer on top.
Pour the ganache over the top of the cake, allowing it to drip down the sides. Smooth the top with a spatula if necessary.
Refrigerate the cake for at least 1 hour to set the ganache. Bring to room temperature before serving.
Nutrition Facts
Calories |
6300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 354.5 g | 454% | |
| Saturated Fat | 173.5 g | 868% | |
| Polyunsaturated Fat | 69.3 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 4340 mg | 189% | |
| Total Carbohydrate | 742.6 g | 270% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 492.9 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1156 mg | 89% | |
| Iron | 44.9 mg | 249% | |
| Potassium | 3890 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
