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Chocolate and Coconut "Bounty" Cake

Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Servings: 14 to 16 serves
Author: Gina @ The Passionate Pantry

Ingredients

INGREDIENTS FOR CAKE

  • 300 g dark muscovado sugar or dark brown sugar
  • 250 g light olive oil
  • 100 g yoghurt
  • 150 g milk I use full cream
  • 5 x 59g eggs
  • 1 tsp vanilla bean paste or 2 tsp vanilla essence

  • 350 g self raising flour
  • 50 g Dutch cocoa powder
  • 200 g desiccated coconut
  • 300 g dark chocolate callets or buds

INGREDIENTS FOR COCONUT BUTTERCREAM ICING

  • 120 g butter cold, straight from the fridge, cut into cubes

  • 400 g icing sugar you will add this in 4 lots of 100g

  • 2 tsp coconut essence
  • 1 tsp sea salt flakes
  • 20-40 g+ sour cream or cream if you don’t have sour cream

  • shredded coconut for decorating if desired

Instructions

METHOD FOR CAKE

  • Preheat oven to 160 degrees fan forced and arrange rack into middle of oven
  • Line a 25cm (base measurement) round spring-form tin with baking paper
  • Place sugar, light olive oil, yoghurt, milk, eggs and vanilla into TM bowl and mix 10 seconds / speed 5
  • 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
  • Lift lid, scrape around sides and mix a further 6 seconds / speed 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)
  • Allow to cool for 20 minutes in cake tin before removing to cake rack and allowing to cool completely
  • Cover with coconut icing and serve
  • Keeps well at room temperature for a few days

METHOD FOR ICING

  • 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
  • Place butter to TM bowl and mix 20 seconds / speed 4
  • Add first lot of 100g icing sugar and mix 10 seconds / speed 4
  • Add second lot of 100g icing sugar and mix 10 seconds / speed 4
  • Add third lot of 100g icing sugar and mix 10 seconds / speed 4, scrape around bowl
  • 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
  • If a looser icing is required, add the other 20g sour cream (or more) and mix 10 seconds / speed 4
  • Spread over cake and top with coconut shreds if desired
  • Allow icing to set for about an hour before cutting

Notes

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.