Coconut is definitely a love it or hate it kind of thing, but as you're on this page I'm going to assume you're a lover (or know someone who is!). This Bounty Chocolate & Coconut Cake features two layers of chocolate and coconut sponge, filled and topped with coconut buttercream and plenty of Bounty bar pieces. It's coconut cake heaven!
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Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- For the best flavour, make sure to use a good quality coconut extract for the buttercream, I recommend avoiding using an essence. I used this coconut extract. You can also use a vanilla extract if you can't get hold of a coconut one.
- I used a baking spread for the cake and unsalted butter for the buttercream.
- You can use any cocoa powder for this cake, of course the better quality it is, the better flavour it will have. Also do make sure you are using cocoa powder and not a hot chocolate powder.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Bounty Chocolate & Coconut Cake
To make the cake, whisk the butter and sugar together until fluffy. Then add the eggs and milk and whisk in well. Gently mix in the self raising flour, cocoa powder, baking powder and desiccated coconut.
Divide the mixture between the cake tins and bake for 30-35 minutes or until a thin skewer inserted in the centre comes out clean. For the buttercream, mix the softened butter with the icing sugar, coconut extract and milk until smooth. Pipe it onto one the cake, then sprinkle over some chopped up Bounty bar. And the second sponge and pipe on the remaining buttercream, and decorate with more chopped up Bounty bars.
For the full recipe with measurements, head to the recipe card at the end of this post.
How should the cake be stored and can it be frozen?
The cake should be stored in an airtight container in a cool place, and eaten within 3 days. If you would like to freeze it, you can freeze the whole cake or freeze it in slices. Once it has fully cooled, wrap the cake or slices well in cling film (plastic wrap), or place in an airtight container with squares of baking paper between the slices, and freeze for up to 3 months.
Can you make this loaf cake with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 3 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can this loaf cake be made gluten or dairy free?
Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 3 teaspoons baking powder. You may also like to add ¼ tsp xanthan gum for better texture. For a dairy free version, use a dairy free baking spread and a dairy free milk for the cake and the buttercream. You will also need to use a dairy free alternative to Bounty bars, such as Nomo's Coconut Chocolate Bar, Buttermilk's Coconut Choccy Bar or Roobar's Chocolate Covered Coconut Bar. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.
Can this cake be made into cupcakes or a loaf cake?
Yes, head to my Bounty Chocolate & Coconut Cupcakes for the cupcake recipe details. Or to my Bounty Chocolate Loaf Cake for the loaf cake recipe details. You can also split the mixture into mini loaf cases in a mini loaf tin. I would recommend using two mini loaf tins as this recipe will make around 16-18 mini loaves. Or you can halve this recipe to make less. Bake for 20-25 minutes, or until risen and a thin skewer or cocktail stick inserted in the centre of one of the mini loaves comes out clean.
Do you need an electric mixer to make this recipe?
While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cake will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!
More tips for making the Bounty Chocolate & Coconut Cake:
- You can spread the buttercream onto the cake with a spoon if you don’t want to pipe it
- You could also decorate the cake with desiccated coconut or coconut flakes.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- 8" cake tins
- Round cake tin liners
- Measuring spoons
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Cake tester
- Coconut flavouring extract
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More coconut recipes...
Bounty Chocolate & Coconut Cake
Ingredients
For the cake
- 350 g Butter or baking spread softened, unsalted
- 350 g Caster sugar
- 6 Eggs large
- 2 tbsp Milk any kind
- 300 g Self raising flour
- 50 g Cocoa powder
- ½ tsp Baking powder
- 80 g Desiccated coconut
For the buttercream
- 250 g Butter softened, unsalted
- 500 g Icing sugar
- 2-3 tbsp Milk
- 6 drops Coconut extract I used Foodie Flavours. The amount will vary depending on the brand you use, check the label. You can use vanilla extract instead if you can't find any
For decoration
- 4 Bounty bars 57g each, chopped up
Instructions
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and grease and line two 8" cake tins (that are at least 2" deep)
- Make the sponge by mixing the baking spread and caster sugar together in a mixing bowl until fluffy (around 3 minutes), ideally using an electric mixer. Or mix in a stand mixer with the paddle attachment
- Add the eggs and milk, and mix until fully incorporated
- Add the self raising flour, cocoa powder, desiccated coconut and baking powder, and whisk or fold in gently
- Divide the mixture between the tins, use scales for accuracy if you like. Bake them for 35-40 minutes or until a thin skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tins and place on cooling racks
- To make the buttercream mix the butter on it's own until it's smooth and creamy, for 2-3 minutes. Use an electric whisk or stand mixer with the paddle attachment for best results
- Add the icing sugar, coconut extract and milk. Mix until smooth. If the buttercream is too stiff then you can add a little more milk
- If the cakes have domed on top, level them off with a cake leveller or a sharp knife. Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercream onto it. Then sprinkle over some chopped up Bounty bars
- Add the other sponge on top and pipe or spread the remaining buttercream on top. Decorate with the Bounty bars. Leftovers will keep in an airtight container in a cool place for 3 days
Notes
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- For the best flavour, make sure to use a good quality coconut extract for the buttercream, I recommend avoiding using an essence. I used this coconut extract. You can also use a vanilla extract if you can't get hold of a coconut one.
- I used a baking spread for the cake and unsalted butter for the buttercream.
- You can use any cocoa powder for this cake, of course the better quality it is, the better flavour it will have. Also do make sure you are using cocoa powder and not a hot chocolate powder.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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