Bounty Chocolate & Coconut Cake

Delicious two layer chocolate and coconut cake, filled with coconut buttercream and Bounty bars

Course Dessert

Cuisine British

Keyword Cake

Prep Time 30

Cook Time 35

Decorating time 30

Total Time 1 35

Servings

Calories 812kcal

Author thebakingexplorer

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

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

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.

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.