Bounty chocolate bars can be quite devisive - people seem to either love or hate coconut in desserts! Seen as you've found your way here, I'm going to assume you're a coconut lover and that you enjoy it as much as I do! Well you are going to love this delicious and easy to make Bounty Chocolate & Coconut Loaf Cake.
It's a moist chocolate cake with desiccated coconut throughout, a coconut buttercream, and it's topped with chunks of Bounty bar. Loaf cakes are so easy to make and simple to decorate. I love making them and it seems that you all agree as my loaf cakes are very popular - I hope you enjoy this one too!
The photos and recipe for this post were updated in January 2021.
How to make Bounty Chocolate & Coconut Loaf Cake
To make the sponge mix together caster sugar and butter, then whisk in eggs and milk. Then add self raising flour, cocoa powder and desiccated coconut, and mix with a whisk.
Pour the batter into a loaf tin and bake it for 1 hour and 10 minutes, or until a skewer inserted in the centre comes out clean.
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.
Tips for making the Bounty Chocolate & Coconut Loaf Cake:
- You can spread the buttercream onto the loaf cake with a spoon if you don’t want to pipe it.
- If you can't get hold of coconut extract for the buttercream, you can use vanilla extract instead.
- If you don’t want to decorate the cake with buttercream, I recommend drizzling some melted chocolate all over it and either adding Bounty bar chunks or sprinkling desiccated coconut over it.
Recommended equipment & ingredients*
- Loaf cake tin
- Mixing bowls
- Cooling rack
- Kitchen scales
- Loaf cake tin liners
- Loaf cake storage box
- Piping bags
- Electric hand mixer
- Cake tester
- Round piping nozzle
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More coconut recipes...
Bounty Chocolate & Coconut Loaf Cake
For the sponge
- 200 g Butter or baking spread
- 200 g Caster sugar
- 4 Eggs large
- 2 tbsp Milk
- 175 g Self raising flour
- 25 g Cocoa powder
- 50 g Desiccated coconut
For the buttercream
- 125 g Butter unsalted, softened
- 250 g Icing sugar
- ½ tbsp Milk
- 1 tsp Coconut extract or vanilla extract
For the decoration
- 4 Bounty bars
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a 2lb loaf tin with a liner or baking paper
- Mix together the butter and caster sugar, ideally using an electric mixer, until light and fluffy
- Add the eggs and milk and whisk in until smooth
- Gently whisk in the dessicated coconut, cocoa powder and the self raising flour, using a hand whisk
- Pour the mixture into the loaf tin and bake for an hour, or until a skewer inserted in the centre comes out clean. Leave to cool fully
- To make the buttercream, use an electric mixer or a spoon to mix together the butter and icing sugar until they start to combine, then add the coconut extract and milk, and mix until smooth
- Put it into a piping bag and pipe it onto the loaf cake, or spread on with a spoon or spatula
- Decorate with the chopped up Bounty bars
- Store leftovers in an airtight container in a cool place and eat within 3 days. You can also freeze this cake if wrapped well for up to 3 months