Delicious Bounty Cake Recipe with Coconut and Chocolate
Are you in the mood for a mouthwatering dessert that will leave you feeling satisfied and content? Look no further than this delicious Bounty Cake recipe!
As a baker, I take pride in creating recipes that are not only simple and easy to make, but also packed full of flavor. This chocolate coconut cake will melt in your mouth with its simple yet tasty blend of fresh coconut, cocoa powder, unsalted butter, and more.
Whether you’re a sweet tooth looking to indulge in something lusciously irresistible or simply someone who loves trying out new recipes, this bounty cake will be sure to please. So roll up your sleeves and get ready to make an enjoyable treat that is perfect for any occasion.
Why You’ll Love This Recipe
My dear readers, I am here to tell you about a recipe that will take your taste buds on a delightful journey. It is none other than the delicious bounty cake recipe.
If you’re a chocolate and coconut lover, you simply must give this recipe a try. This simple, yet tasty cake will melt in your mouth, leaving you with a luscious bounty of sweetness.
The combination of chocolate and coconut creates an irresistible flavor profile that’s hard to resist. The moist texture and sweet aroma make it a perfect dessert for any occasion. Whether you’re baking for a family gathering or just satisfying your sweet tooth, this bounty cake is sure to be a hit.
This cake is so easy to make that even the most novice baker can whip it up with ease. The ingredients are simple: butter, cocoa powder, fresh coconut, eggs, salt, baking soda, baking powder, flour, vanilla extract, and caster sugar. All you need is the right amount of patience and love for baking to make this cake delicious.
So what are you waiting for? Give this bounty cake recipe a try today and indulge in the mouthwatering flavors of chocolate and coconut. I assure you; it’s worth every bite!
Ingredient List
Before you start baking, ensure that you have gathered all the ingredients needed to make this mouth-watering bounty cake. You can adjust the measurements, depending on your needs or baking preference.
Dry Ingredients
- Flour (1 1/4 cups or 200 g): Use regular all-purpose flour or wholemeal atta flour as a healthier option.
- Cocoa Powder (3 heaping tablespoons or 21 g): If you want to enhance the chocolatey flavor of the cake, add extra cocoa powder.
- Baking Powder (1 1/2 teaspoons or 7.5 g): The baking powder makes the cake fluffy and light.
- Baking Soda (1/2 teaspoon or 2 g): It helps in the leavening process and makes the cake moist.
- Salt (a pinch): A little amount of salt brings out the flavors of the other ingredients.
Wet Ingredients
- Eggs (3 large eggs): These bind all the ingredients together and give structure to the cake.
- Unsalted Butter (1/2 cup + 2 tablespoons or 135 g): Use softened butter for easy mixing with the other ingredients.
- Caster Sugar (3/4 cup or 120 g): Use caster sugar instead of granulated sugar for a lighter texture.
- Light Brown Sugar (1/2 cup or 100 g): It adds depth in flavor and color to the cake.
- Vanilla Extract (1 teaspoon or 5 ml): It balances out all the flavors and adds a lovely aroma to the cake.
- Fresh Coconut (1 young coconut or grated desiccated coconut – 50 g): The freshness of coconut adds a new level of taste and texture to the cake.
With all these ingredients at hand, you can make an authentically delicious Bounty Cake that will surely impress family and friends alike.
The Recipe How-To
Now that we’ve gone through the introduction and why you must try this bounty cake recipe, let’s get to the exciting part: the recipe how-to. This is where you’ll learn how to make the perfect chocolate coconut cake!
Ingredients:
- 3 cups of desiccated coconut
- 200g unsalted butter
- 120g caster sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 1/2 cup of flour
- 1/2 tsp of baking powder
Instructions:
- Preheat your oven to 180C (350F).
- In a mixing bowl, combine three cups of desiccated coconut and 200g of melted unsalted butter.
- Gradually add in 120g of caster sugar while mixing until well-combined.
- Next, beat in two egg yolks and a teaspoon of vanilla extract.
- Add in half a cup of flour with half a teaspoon of baking powder.
- Spread the mixture into an even layer on a baking sheet lined with parchment paper.
- Bake for about 20 minutes or until the top turns golden brown.
That’s it! You now have a luscious bounty cake ready that will melt in your mouth with simple tasty goodness.
Substitutions and Variations
There are a few substitutions and variations you can try to make this Coconut Bounty Cake recipe even more exciting. Here are some ideas:
1. Vegan bounty cake: If you’re keeping a vegan lifestyle, no need to worry. You can remake this recipe by replacing the eggs with 300g of cottage cheese or 1 1/2 cups of unsweetened applesauce. Use vegan butter instead of regular butter or margarine.
2. Gluten-free bounty cake: You can replace the all-purpose flour with wholemeal atta flour (a type of Indian wheat flour), coconut flour or gluten-free flour.
3. Use dark chocolate: Some people don’t enjoy milk chocolate, or they prefer to add a bit more bitterness to the dessert. In this case, swap the creamy milk chocolate with dark chocolate.
4. More coconut: If you’re a real coconut lover, you could add more fresh coconut or shredded desiccated coconut on top of your cake.
5. Swap the sugar: If you are trying to reduce your sugar intake, you might want to consider using sugar substitute alternatives like honey, maple syrup, xylitol or stevia.
Whatever substitutions or variations you decide to use in this coconut Bounty Cake recipe, remember that it’s okay to experiment and find what works best for you. Just ensure that the proportions remain balanced in order to maintain that mouth melting taste of this delightful cake!
Serving and Pairing
Now that you’ve baked this delicious and luscious Bounty Cake, it’s time to think about how to serve and pair it for optimal enjoyment. This cake can be served as a dessert after a meal, with a cup of tea or coffee, or as a indulgent treat whenever your sweet tooth craves it.
If you want to keep things simple, slice the cake into small pieces and serve it plain. The blend of chocolate and coconut flavors is enough to make every mouth water. However, if you want to add some extra flair, top each slice with some whipped cream and sprinkle on some toasted shredded coconut for added texture and taste.
Bounty Cake also pairs perfectly with a glass of cold milk, especially if you’re serving it as a breakfast treat or snack. It can also be paired with other beverages such as tea, coffee, hot chocolate or even a glass of wine! A crisp Rosé or Malbec will bring out the richness of the chocolate in the cake.
For those looking for an even more decadent treat, try serving the cake with a scoop of vanilla ice cream on top. The combination of warm chocolate cake with the cool creaminess of the ice-cream is simply divine.
Finally, don’t forget about garnishing! A few fresh berries such as strawberries or raspberries can add some lovely color contrast and complement the richness of the chocolate flavor.
Whether you go simple and classic or creative and fancy with your presentation choices, you’ll find that this delicious bounty cake is versatile enough to adapt to any pairing suggestion you make.
Make-Ahead, Storing and Reheating
If you want to get a head start on preparing this luscious Bounty Cake, you’ll be happy to know that you can make the cake layers and coconut mousse ahead of time. You can bake the sponge layers up to 2 days in advance and store tightly wrapped in plastic wrap until needed.
To store the whole cake, simply cover it with plastic wrap and refrigerate for up to 3 days. This way, your cake will be ready whenever you are! In fact, you might even find that the flavors meld together even better the longer they sit in the fridge.
If you want to reheat your cake, we recommend bringing it up to room temperature for about an hour beforehand. Then, preheat your oven to 350°F (180°C) and wrap your Bounty Cake in aluminum foil. Pop it into the oven for around 10-15 minutes, or until heated through. Make sure to remove the foil during the last few minutes of heating if you want a crispy exterior.
Another great thing about this recipe is that it’s easy to freeze! You can put sliced portions into freezer bags or wrap up individual slices with plastic wrap to store in the freezer for up to 3 months. When reheating from frozen slices or portions, simply thaw them overnight in the refrigerator before baking as recommended above.
No matter how you choose to prepare and store your Bounty Cake, we’re sure you won’t be disappointed when it melts in your mouth with its simple yet tasty combination of coconut and chocolate!
Tips for Perfect Results
When it comes to baking, there is no denying that it requires precision and some extra steps to get the desired end result. The Bounty cake recipe may seem simple, but with a few extra tips, you can give your cake an extra edge to make it truly delectable. Here are some essential tips for making a perfect Bounty cake.
Firstly, before starting with the recipe, make sure all your ingredients are at room temperature. Having your eggs and butter at room temperature helps them blend much better and leads to the desired texture of the cake.
Secondly, sift all your dry ingredients such as flour, cocoa powder, salt, baking soda, and baking powder together at least twice. Sifting makes the ingredients lighter by trapping air between them aiding in fluffiness.
Thirdly, when creaming the sugar and butter together for the batter, ensure to beat them until they light and airy in texture. This process is crucial as it contributes to creating tiny air pockets resulting in a soft and tender crumb.
Fourthly, while adding in the dry ingredients alternately with coconut milk or buttermilk liquid mixture, make sure not to over-mix the batter. Overworking can lead to a dense cake and ruin its fluffy texture.
Fifthly, closely follow the baking time mentioned in the recipe as it’s often easy to under or over-bake the cake due to different ovens’ temperature variances.
Lastly, ensure proper cooling before you frost your mouth-watering cake! The cake should cool down entirely before being coated with luscious Bounty mousse or drizzled chocolate on top!
Follow these crucial yet straightforward tips for making a perfect bounty cake every time!
Bottom Line
In conclusion, the Bounty Cake Recipe is a delicious and simple way to enjoy the combination of chocolate and coconut in a cake form. With a few substitutions or variations, this recipe can easily cater to your preferences and dietary restrictions.
Whether you are a seasoned baker or a beginner, the tips and recommendations in this article can help you achieve perfect results with luscious Bounty cake that melts in your mouth. From serving suggestions to make-ahead options, we have covered everything for you to have a stress-free baking experience.
So why not try our Bounty Cake Recipe today? You won’t regret it! Make sure to share it with family and friends, or even treat yourself to an indulgent slice. Trust me; it’s worth it!
Bounty Cake Recipe
Ingredients
for cake
- 3/4 cup butter, softend
- 1 cup caster sugar
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 eggs
- 2 tablespoons grated fresh coconut
- 1/4 cup suger syrup
for frosting
- 1 cup fresh coconut, grated
- 3 tablespoons cocoa powder
- 5 -6 tablespoons sweeten condensed milk
- 2 tablespoons butter
- 100 ml fresh cream
Instructions
- Preheat oven at 180°F Grease 7 inch round cake pan and line with butter paper.
- In a small saucepan combine coconut, coco powder, and condenced milk on low flam stir continously for 4 to 5 minutes until smooth, cool. mix fresh cream in cool coconut mixture,refrigerate.
- In a large mixing bowl beat the eggs and suger with electric beater untill suger is dissolved, slowly add softend butter, continue beating for 3 to 4 minutes.
- In a small bowl sift flour baking powder baking soda and salt 2 to 3 times.
- Gradually add flour mixture into egg and suger mixture with light hand. add vanila extrect and grated coconut. mix lightly.
- Pour mixture into greased pan evenly and bake for 35 to 45 minuts or until inserted toothpick comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely. cut into two layers.
- Pour 1/2 suger syrup on bottom layer then Spread half coconut frosting over it. cover with second layer of cake & again pour suger syrup on top layer and frost with remaining coconut frosting.
- Sprinkle grated coconut on top if you like and put a cherry in center. Refrigerate befor serving.
Your Own Notes
Nutrition
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.