Bounty Chocolate & Coconut Loaf Cake

A moist chocolate cake with desiccated coconut, buttercream and Bounty bars

Course Dessert

Cuisine British

Keyword Cake

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 538kcal

Author thebakingexplorer

125 g Butter unsalted, softened
250 g Icing sugar
1-2 tbsp Milk
1 tsp Coconut extract 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/180C/350F/Gas Mark 4, and line a 2lb loaf tin with a liner or baking paper
Mix together the butter or baking spread and caster sugar, ideally using an electric mixer, until light and fluffy
Add the eggs and milk and mix in until smooth
Gently mix in the desiccated coconut, cocoa powder and the self raising flour
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
For the buttercream, mix the softened butter on it's own for a few minutes. Then add the icing sugar, coconut extract and milk, and mix until smooth. You can do this by hand, but an electric hand whisk or stand mixer with paddle attachment will provide the best results. If the buttercream is too stiff, you can add a little more milk
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

- 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.

- 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.

- 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.