Chocolate and Coconut "Bounty" Cake
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Cook time: 
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Serves: 14 to 16 serves

Ready to eat

I have loved Bounty bars for as long as I can remember, BUT I haven’t had one in a very long time. This recipe was borne from my desire to have that “”bounty” taste again, and as the family has given it the “thumbs up” I feel ready to pass it on to others.

This is not a soft light cake - with all the coconut in it - it has a firm texture (just like a bounty bar), and is perfect for sharing as it is a large cake.

It is important that you have the right size tin so measure the base with a ruler and ensure it is 25cm wide (some cake tins say they are 26cm, but when you measure them they are in fact 24cm). If you use a smaller cake tin you will end up with a really deep cake (and it is deep already), and you will need to adjust the cooking time.

I have topped the cake with a coconut buttercream that gives a yummy “bounty” flavour … however, if you wish to make it really chocolaty, you can certainly top it with a chocolate buttercream, and then dress it with chocolate shards.
  • 300g dark muscovado sugar (or dark brown sugar)
  • 250g light olive oil
  • 100g yoghurt
  • 150g milk (I use full cream)
  • 5 x 59g eggs
  • 1 tsp vanilla bean paste (or 2 tsp vanilla essence)
  • 350g self raising flour
  • 50g Dutch cocoa powder
  • 200g desiccated coconut
  • 300g dark chocolate callets or buds
  • 120g butter, cold, straight from the fridge, cut into cubes
  • 400g icing sugar (you will add this in 4 lots of 100g)
  • 2 tsp coconut essence
  • 1 tsp sea salt flakes
  • 20-40g+ sour cream (or cream if you don’t have sour cream)
  • shredded coconut for decorating if desired
  1. Preheat oven to 160 degrees fan forced and arrange rack into middle of oven
  2. Line a 25cm (base measurement) round spring-form tin with baking paper
  3. Place sugar, light olive oil, yoghurt, milk, eggs and vanilla into TM bowl and mix 10 seconds / speed 5
  4. Add flour, cocoa powder, coconut and chocolate … the TM bowl will be really full, so insert your spatula towards the bottom and bring some of the wet ingredients to the top, stir batter around a little then mix 10 seconds / speed 6
  5. Lift lid, scrape around sides and mix a further 6 seconds / speed 6
  6. Pour mixture into cake tin and bake 1 hour and 15 minutes, or until a skewer inserted in centre comes out clean (check at 1 hour and 10 minutes, then bake for a further 5 minutes and check again … it took exactly 1 hour and 15 minutes in my oven)
  7. Allow to cool for 20 minutes in cake tin before removing to cake rack and allowing to cool completely
  8. Cover with coconut icing and serve
  9. Keeps well at room temperature for a few days
  1. Icing can be made a day ahead and refrigerated (I like to do this), remove from fridge a couple of hours before using and loosen up by mixing with a spoon before spreading
  2. Place butter to TM bowl and mix 20 seconds / speed 4
  3. Add first lot of 100g icing sugar and mix 10 seconds / speed 4
  4. Add second lot of 100g icing sugar and mix 10 seconds / speed 4
  5. Add third lot of 100g icing sugar and mix 10 seconds / speed 4, scrape around bowl
  6. Add final 100g icing sugar, coconut essence, sea salt flakes and 20g sour cream and mix 10 seconds / speed 4, scrape around bowl and check consistency
  7. If a looser icing is required, add the other 20g sour cream (or more) and mix 10 seconds / speed 4
  8. Spread over cake and top with coconut shreds if desired
  9. Allow icing to set for about an hour before cutting
Recipe by The Passionate Pantry at