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    Bounty Chocolate & Coconut Loaf Cake

    12/10/2015 by thebakingexplorer 22 Comments

    Jump to Recipe Print Recipe

    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!

    Bounty Chocolate & Coconut Loaf Cake

    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. You can also use a vanilla etxract 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 will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100ml of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
    • For easy lining of the tin, use a loaf cake tin liner*.
    • 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 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.

    Bounty Chocolate & Coconut Loaf Cake

    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 2 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 2 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.

    Bounty Chocolate & Coconut Loaf Cake

    Can this cake be made into cupcakes or mini loaf cakes?

    Yes, head to my Bounty Chocolate & Coconut Cupcakes for the 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 lightly golden, risen and a thin skewere or cocktail stick inserted in the centre of one of the mini loaves comes out clean.

    More 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.
    Bounty Chocolate & Coconut Loaf Cake

    Troubleshooting

    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*

    • 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
    • Coconut flavouring extract

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Bounty Chocolate & Coconut Loaf Cake

    More coconut recipes...

    • Coconut Beach Cake
    • Coconut and Lime Loaf Cake
    • Bounty Chocolate & Coconut Cupcakes
    Bounty Chocolate & Coconut Loaf Cake
    Bounty Chocolate & Coconut Loaf Cake

    Bounty Chocolate & Coconut Loaf Cake

    A moist chocolate cake with desiccated coconut, buttercream and Bounty bars
    5 from 13 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cake
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 10
    Author: thebakingexplorer

    Ingredients

    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
    Metric - US Customary

    Instructions

    • 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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    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. You can also use a vanilla etxract 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 will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100mls of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
    • For easy lining of the tin, use a loaf cake tin liner*.
    • 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.

    Nutrition

    Calories: 538kcal | Carbohydrates: 61g | Protein: 6g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 136mg | Sodium: 262mg | Potassium: 116mg | Fiber: 2g | Sugar: 45g | Vitamin A: 907IU | Calcium: 28mg | Iron: 1mg

    If you like this, check out more of my Loaf Cake recipes!

    « Peanut Butter Oreo Truffles
    Raspberry Mille Feuille »

    Reader Interactions

    Comments

    1. belleau kitchen

      October 13, 2015 at 1:33 pm

      how pretty does this look? SO pretty!... I adore coconut so quite frankly this is a win win cake for me. A lovely link to Simply Eggcellent too, thank you x

      Reply
      • Kat BakingExplorer

        November 20, 2015 at 11:28 pm

        Thanks so much and thanks for hosting 🙂

        Reply
    2. Camilla Hawkins

      October 13, 2015 at 1:18 pm

      This cake looks thoroughly delicious, I have lots of coconut in my cupboards that needs using up too! Thanks for entering this yummy cake into #CreditCrunchMunch:-)

      Reply
      • Kat BakingExplorer

        November 20, 2015 at 11:25 pm

        Thanks Camilla! It was a great way to use up coconut.

        Reply
    3. Stuart Vettese

      October 13, 2015 at 7:45 pm

      5 stars
      This looks lush Kat! The fact it tastes likes Bounty is win, win, win!

      Reply
      • Kat BakingExplorer

        November 20, 2015 at 11:29 pm

        It was so much like the middle of a Bounty, yum!

        Reply
    4. Charlene Flash

      October 14, 2015 at 7:41 pm

      5 stars
      Looks amazing, I adore coconut, perfect with a cuppa 🙂 x

      Reply
      • Kat BakingExplorer

        November 20, 2015 at 11:33 pm

        Thanks Charlene!

        Reply
      • Hayley Thomas

        January 21, 2022 at 11:29 pm

        5 stars
        Easy to follow recipe and turned out really yummy.

        Reply
    5. Kate Hackworthy

      October 22, 2015 at 12:06 pm

      This sounds fantastic! And a great way to use up those storecupboard ingredients. Thanks for linking to the No Waste Food Challenge!

      Reply
      • Kat BakingExplorer

        November 20, 2015 at 11:34 pm

        Thanks for hosting!

        Reply
    6. Helen @ Fuss Free Flavours

      October 25, 2015 at 5:55 pm

      5 stars
      that looks lovely - isn't is satisfying to use up store cupboard ingredients. This is a perfect recipe.

      Thank for sharing with #creditcrunchmunch

      Reply
      • Kat BakingExplorer

        November 20, 2015 at 11:35 pm

        It really does feel good to use them up. Thanks for hosting!

        Reply
    7. Elizabeth

      November 28, 2015 at 3:48 pm

      5 stars
      What a fantastic recipe! I could go a slice of this right now with a cuppa. 🙂 Thank you for sharing

      Reply
    8. Madihah

      January 30, 2021 at 1:41 am

      5 stars
      This looks amazing. I really want to make this cake, is there any way I can do it without a loaf tin and instead round tins?

      Reply
      • thebakingexplorer

        January 30, 2021 at 12:22 pm

        Hi, thank you! I've only ever made it in a loaf tin, but you could certainly try it in round tins 🙂

        Reply
    9. Caronessa

      January 31, 2021 at 3:57 pm

      5 stars
      Absolutely easy to follow and delicious recipe. First attempt and it came out perfect!

      Reply
    10. Eamonn

      January 31, 2021 at 7:37 pm

      5 stars
      Super easy to make and works either as a ‘naked’ cake or topped with the buttercream and Bounty bars - my family loved it!

      Reply
    11. aspoonfulofbaking

      September 19, 2021 at 2:17 pm

      5 stars
      I love this recipe! It works perfectly every time! A great showstopper to take to a party or just for a nice treat with a cup of tea at home, you must try this!

      Reply
      • thebakingexplorer

        September 19, 2021 at 4:10 pm

        Thanks so much Gem!

        Reply
    12. Layla

      October 19, 2022 at 10:10 pm

      This looks lovely! I'm wanting to make this for next week, would you reccomend whole milk or a different kind?

      Reply
      • thebakingexplorer

        October 19, 2022 at 10:44 pm

        Thank you! Any kind of milk will be ok, it's just for a little moisture. Let me know how it goes and please do leave a recipe rating when you've made it 🙂

        Reply

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