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Bounty Chocolate & Coconut Loaf Cake

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 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10
Calories 538kcal
Author thebakingexplorer


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


  • 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.


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