Bounty Chocolate & Coconut Traybake Cake

Recipe for Bounty Chocolate & Coconut Traybake Cake - a chocolate and coconut sheet cake with coconut buttercream and Bounty bars

Course Dessert

Cuisine British

Keyword Cake, Traybake

Prep Time 20

Cook Time 25

Decorating time 20

Total Time 1 5

Servings +

Calories 574kcal

Author thebakingexplorer

200 g Butter unsalted, softened
400 g Icing sugar
½ tsp 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
2 tbsp Milk

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin
Make the cake by mixing the baking spread (or butter) 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, milk and vanilla extract, and mix until fully incorporated
Add the self raising flour, cocoa powder, desiccated coconut and baking powder, and whisk or fold in gently
Pour the mixture into the tin, smooth it out into an even layer
Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool fully either in the tin or on a cooling rack
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
Spread or pipe the buttercream all over the cake. Decorate with the Bounty bars and desiccated coconut
To serve, slice into squares. Store any leftovers in an airtight container in a cool place and eat within 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.
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.

If you want to make this cake in a 9" square tin you will need: