A while ago, I bookmarked a recipe for a decadent Bounty cake created by a Great British Bake Off contestant, with the intention of very definitely making it one day. Alas, the Bounty cake I made this week wasn’t from that recipe – in fact, I sort of invented it based on what I had in – but I suspect it tastes just as good!
I went about making the cake by baking two coconut sponges (adding more coconut than really required, obviously) and then whipping up a chocolate and coconut buttercream. I didn’t have much cocoa left, so I suspect it could have been more chocolaty, but no matter.
I sandwiched the two cooled sponges with the buttercream and then melted some white chocolate and poured it over the top. Why white chocolate? Well, why the hell not?! Actually, I just wanted it to look a bit more Easter-y, as it was for the office Easter bake sale.
Then came the best bit: chopping up four mini Bounty bars and throwing them on top of the cake before scattering it with liberal amounts of dessicated coconut. I put the finished cake in the fridge for about half an hour to allow the chocolate to set properly, but you don’t need to do this if you don’t mind messy fingers!
The result was a very tempting-looking cake and lots of oohs and aahs in the office. I didn’t actually get to taste any until I got home (luckily, one piece hadn’t sold), but it was worth the wait, as it was ruddy delicious. I was especially pleased with the strong coconut flavour and the nice contrast with the chocolate buttercream and the white chocolate on top.
The only thing I would do differently next time is use unsalted butter instead of salted for the buttercream – either that, or use more icing sugar to balance it out. The saltiness was actually nice in conjunction with all the sugar, but I think it might be a bit weird for some!
All in all, this is an easy, delicious cake that’s a must for any Bounty fan!
Slices into 8-10 pieces
For the cake:
- 175g self-raising flour
- 175g butter, softened
- 175g golden caster sugar
- 1.5 tsp baking powder
- 3 eggs, beaten
- 75g dessicated coconut
- 2 tbsp coconut, single or soured cream (I used soured)
For the buttercream:
- 120g icing sugar, sifted
- 100g unsalted butter, softened
- 1 sachet of coconut cream (I used Patak’s)
- 1 tbsp cocoa (use more for a more intense flavour)
For the topping:
- 75g white chocolate, melted (or you can use milk or dark chocolate)
- 2 x Bounty bars, roughly chopped (the ones with 2 mini bars in each)
- 1 tbsp dessicated coconut
- Preheat the oven to Gas 4/180C/160C fan. Grease and line the bases of two 20cm round sandwich tins.
- For the cake, whisk the flour, butter, sugar, baking powder and eggs until smooth, ideally using an electric whisk.
- Stir in the cream and dessicated coconut.
- Divide the mixture between the two tins. Bake on the same shelf in the oven for 25 minutes. The cakes should be firm on top, golden brown and slightly coming away from the sides of the tins.
- Leave the cakes to cool in the tins for 5 minutes, then turn them out on to a wire rack to completely cool.
- For the buttercream, beat together the butter, icing sugar and coconut cream. Stir in the cocoa until well combined. Spread the buttercream on one of the cooled cakes and place the other cake on top.
- Pour the melted chocolate over the top of the cake (I poured it all in the middle and let it spread across the top of the cake and drip down the sides). Top with the chopped Bounty bars and sprinkle the dessicated coconut over everything.
- Place the cake in the fridge and leave for around 30 mins to allow the chocolate to set (or you can skip this step for a messier experience!).
- Slice the cake and enjoy!