Bounty Cake

Name: Bounty Cake
Ingredients: 80 g flour; 20 g cocoa; 3 eggs; 120 g sugar; 1/2 tsp baking powder; ≈10 tbsp heavy cream (any kind) for soaking; 150 g shredded coconut; 100 g sugar; 100 g butter; 200 ml milk; 4 tbsp sugar; 4 tbsp cocoa; 50 g butter; 100 ml milk

A delicious little cake that captures the flavor combination of the world-famous candy bar. It consists of a chocolate sponge soaked in heavy cream, topped with a dense, moist shredded coconut filling, and covered in a cocoa-based glaze. The cake is rich and satisfying, with an intense chocolate-coconut flavor and a pleasantly bold bitterness from the glaze. I used regular shredded coconut from store-bought bags. As you may know, it tends to be quite dry on its own, so it's important to cook it well in milk with butter. This makes it much softer and more flavorful. As a huge fan of the Bounty bar, I absolutely loved how this cake turned out. Even my husband, who usually prefers Snickers, was won over by it.

Ingredients:

Cake Layer:
80 g flour
20 g cocoa
3 eggs
120 g sugar
1/2 tsp baking powder
≈10 tbsp heavy cream (any kind) for soaking
Filling:
150 g shredded coconut
100 g sugar
100 g butter
200 ml milk
Glaze:
4 tbsp sugar
4 tbsp cocoa
50 g butter
100 ml milk

How to cook Bounty cake

Make the cake layer. Beat the eggs with the sugar thoroughly for at least 5–7 minutes, until the mixture has increased significantly in volume and turned pale.

Combine the flour, cocoa, and baking powder and sift together. Gradually fold the dry mixture into the beaten eggs, gently stirring from the bottom up.

Grease your pan with butter (I used a 20 cm / 8-inch round pan). Pour in the batter and spread it out evenly. Bake in a preheated oven at 200°C (400°F) for approximately 20–25 minutes.

Allow the finished sponge to cool completely for at least 2 hours.

Make the filling. Pour the milk into a saucepan, add the butter and sugar, and heat until the butter has melted.

Stir in the shredded coconut and mix well. Bring to a boil, then cook over low heat for about 10–15 minutes, stirring occasionally.

The mixture should thicken considerably as the coconut absorbs the milk and butter. Let the finished filling cool.

Slice the sponge horizontally into two layers.

Place the bottom layer on a plate and soak it with about 5 tbsp of heavy cream.

Spread the filling on top — there will be quite a lot of it — and smooth it out evenly over the entire surface, pressing it down gently.

Soak the second layer with the remaining 5 tbsp of heavy cream and place it on top of the filling. Gently but firmly press the top layer down onto the filling.

Make the glaze. Combine all the ingredients in a small saucepan.

Stirring constantly, cook the glaze until thickened.

Pour the warm glaze over the top of the cake and spread it evenly over the top and sides (I used a silicone spatula). Refrigerate for about 3–4 hours or longer to allow the cake to soak.