Coconut Chocolate Bounty Cake

A real treat for the whole family! Tastes better than in the store! Bounty Coconut Chocolate Sponge Cake is very similar to Bounty Chocolate Bar. Soaked chocolate cakes, coconut filling and chocolate frosting — itʼs simply irresistible!
cook time: 29h
Nora Vaughn
Coconut Chocolate Bounty Cake

Nutrition Facts (per serving)

317
Calories
21g
Fat
28g
Carbs
7g
Protein

Ingredients (12 portions)

For the biscuit:

Eggs 4 pc
Sugar 100 g
Wheat flour 100 g
Cocoa 20 g
Salt 0.3 tsp
Vanillin 0.5 tsp

For filling:

coconut flakes 150 g
Milk 1 cup
Butter 100 g
Sugar 100 g

For the glaze:

Dark chocolate 120 g
Milk 70 ml

To soak the cakes:

Cream 130 ml

Recipe instructions

Step 1

Step 1
How to make homemade Bounty Coconut Chocolate Sponge Cake? Prepare the necessary ingredients for the dough. All products should be at room temperature. Turn on the oven at 180 degrees in advance. Read about the intricacies of making biscuits in the article at the end of the recipe.

Step 2

Step 2
Mix flour, cocoa, vanillin and sift. How to replace vanillin, read the article below the steps.

Step 3

Step 3
Carefully separate the eggs into whites and yolks. Not a single drop of yolk should get into the whites, otherwise they will not beat.

Step 4

Step 4
Beat the yolks with a mixer at maximum speed with half the total amount of sugar until they form a dense yellow mass.

Step 5

Step 5
Beat the whites to soft peaks, starting at minimum speed and gradually increasing it. The mixer whisks, as well as the dishes in which you beat the whites, must be clean and dry, otherwise the whites will not beat. Add sugar in small portions without turning off the mixer. Beat the whites until stiff peaks form. At the end of whipping, add salt to stabilize the protein mass.

Step 6

Step 6
Add the whipped whites into the yolks in small portions, stirring gently from top to bottom so that the egg mass is enriched with air bubbles.

Step 7

Step 7
Sift flour mixed with cocoa and vanilla into the fluffy egg mass. You may need a little less or more flour, check the consistency of the dough. Read about the properties of flour at the end of this recipe.

Step 8

Step 8
Mix the mixture with smooth movements from top to bottom until smooth.

Step 9

Step 9
You should get a smooth, airy chocolate dough.

Step 10

Step 10
I used a mold with a diameter of 22 cm. Cover the bottom of the baking dish with parchment and grease it with oil if necessary. I used siliconized parchment, so I didn’t grease it additionally. There is no need to grease the sides of the mold. The sponge cake will rise during baking and seem to “cling” to the side of the pan.

Step 11

Step 11
Bake the biscuit in an oven preheated to 180 degrees for about 35 minutes. Do not open the oven for the first 25 minutes so that the biscuit does not settle. The exact time depends on how your oven operates. Read about ovens in the article at the end of the recipe. You can check the readiness with a wooden stick — stick it into the middle of the biscuit and immediately remove it. If it is dry, then the biscuit is ready. Let the finished biscuit cool completely.

Step 12

Step 12
Prepare the necessary ingredients for the filling and glaze. You can leave some coconut flakes for decoration. Chocolate for glaze should be of good quality without additives.

Step 13

Step 13
For the filling, combine milk, sugar, and butter in a saucepan. Over medium heat, stirring until the sugar and butter dissolve.

Step 14

Step 14
Add coconut flakes and stir. Keep the mixture over low heat, stirring frequently, for about 10 minutes until thickened. Remove the pan with the filling from the heat and let it cool.

Step 15

Step 15
Cut the biscuit into 2 layers with a sharp knife.

Step 16

Step 16
Soak each cake well with cream.

Step 17

Step 17
Assemble the cake. Place the bottom crust on a plate. Spread the cooled coconut filling evenly on top.

Step 18

Step 18
Cover with the second cake layer and press down lightly. Place the cake in the refrigerator for an hour. If you apply the frosting to a cooled cake, it will adhere better.

Step 19

Step 19
To glaze, pour milk over chocolate slices. In a water bath, stirring constantly, bring the mixture until smooth. You can simply pour hot milk over the chocolate and mix thoroughly until you get a smooth chocolate mass. The glaze can be prepared according to any other recipe, including using cocoa.

Step 20

Step 20
Frost the top and sides of the cake. Decorate with coconut shavings or as your imagination dictates. Place the cake in the refrigerator for 5-6 hours until it is well soaked. The finished bounty cake with coconut is ready. Bon appetit!

Additional rubrics

Related recipes