Ingredients

Chocolate Coconut Biscuit

250 grams all-purpose flour (2 cups)
250 grams sugar (1 cup + 2 tablespoons)
180 grams unsweetened cocoa powder (1.5 cups)
200 grams unsalted butter, softened (1 cup)
4 large eggs
200 milliliters milk (3/4 cup)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
We recommend:

Instructions

Step 1

Prepare the Biscuit

In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well. In another bowl, beat together butter and eggs until creamy. Gradually add the dry ingredients along with milk to create a smooth batter.

Preheat your oven to 180°C (350°F). Grease and flour your baking pan. Pour in the batter and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool.

Step 2

Make the Bounty Filling

In a bowl, mix the shredded coconut with the sweetened condensed milk and cocoa powder. Stir until all coconut is thoroughly coated. Once the biscuit has cooled, spread the coconut filling evenly over the surface.

Step 3

Prepare the Chocolate Ganache

In a saucepan, heat the heavy cream until just boiling. Remove from heat and pour over the broken dark chocolate in a bowl. Let it sit for a couple of minutes, then stir until smooth. Allow to cool slightly before pouring over the coconut filling.

Step 4

Make the Chocolate Cream

In a cold mixing bowl, whisk the heavy cream until soft peaks form. Carefully fold in the mascarpone cheese and powdered sugar until combined and smooth. Spread this cream over the top of the ganache.

Step 5

Finishing Touches

Chill the cake in the refrigerator for at least 1 hour to set. Once chilled, it can be decorated as desired. Slice and enjoy your Delicious Bounty Chocolate Coconut Cake!

Servings

Serving Suggestions:
Picture this: You pull your beautifully baked Bounty Cake out of the oven, its rich aroma fills the kitchen, and you can’t wait to share it with your loved ones. Serve it as the **star of your dessert table** during your next family gathering. Pair it with a scoop of **vanilla ice cream** for an irresistible combination that will have everyone coming back for seconds!
For those warm sunny afternoons, slice your cake and serve it with **fresh berries** and a dollop of whipped cream. The fruity notes will perfectly balance the dense chocolate and coconut goodness. 🍓✨ A drizzle of **chocolate sauce** on top of each slice gives it that extra flair.
Don't forget to invite your friends for tea and share a slice or two. Watching them enjoy your creation will be the highlight of your baking adventure! 🥳

Equipment

Mixing Bowls

Having a set of various-sized mixing bowls can help you stage your ingredients efficiently. Use the larger bowls for wet ingredients and the small ones for dry ingredients.

We recommend:

Variations

Gluten-Free and Vegan Variations: 🌱
You don’t have to miss out on this delicious Bounty Cake even if you have dietary restrictions! For a **gluten-free version**, simply replace regular flour with almond flour or a gluten-free all-purpose blend. This keeps the texture moist and delightful.
To make a vegan version, swap out the eggs for **flaxseed eggs** (1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg) and use unsweetened coconut milk in place of regular milk. You can also opt for a plant-based cream for the ganache. 💚 Explore alternative sweeteners if desired, for a healthy twist!

Faq

  • What if my cake turns out too dry?

    If your Bounty Cake is dry, it might have baked too long. Make sure to check for doneness a little earlier next time, using a toothpick in the center of the cake. Also, syrup or whipped cream can help moisten the layers when assembling!

  • How do I store the Bounty Cake to keep it fresh?

    Wrap your cake tightly with plastic wrap and store it in a cool, dry place. If you want to keep it for longer, refrigerate it and ensure to allow it to come to room temperature before serving.

  • Can I add other flavors or fillings to the cake?

    Absolutely! Try adding a layer of raspberry jam or peanut butter for a fun twist. Just make sure to balance the flavors so they complement the chocolate and coconut.

  • How can I achieve the perfect ganache consistency?

    The key to a smooth ganache is using equal parts chocolate to cream by weight. Make sure to heat the cream just to a simmer before pouring it over the chopped chocolate. Allow it to sit for a few minutes and then stir until smooth!

  • What toppings work best on the Bounty Cake?

    Sprinkles, shredded coconut, or chopped nuts can add both texture and visual appeal. Get creative and have fun decorating!

  • Can I freeze the cake?

    Yes! Slice your cake and wrap the pieces tightly before placing them in an airtight container or freezer bag. They can last up to 3 months in the freezer!

Nutrition facts

Delicious Bounty Chocolate Coconut Cake
Recipe Yield:8 servings
Calories:Approximately 300 to 400 calories per serving.
Calories (Min - Max):300 - 400
Total Fat:20g
Saturated Fat:10g
Protein:4g
Total Carbohydrate:35g
Total Sugars:25g