Woman layers chocolate cake with thick coconut filling for delicious bounty cake recipe

We’re pretty sure you are all familiar with the bounty chocolate.

It has a unique taste that most of us love, but according to some reviews, if you’re a chocolate enthusiast, you may not appreciate the coconut taste of this dessert.

Now, if you love coconut with just the right hint of chocolate, then this is your real deal.

Unfortunately, it comes in small packs, but who would have thought that you can re-create this delectable dessert and turn it into a cake?

Pexels / Polina Tankilevitch
Source:

Pexels / Polina Tankilevitch

Oh, are you getting excited? It’s the real deal, and the good news is that it’s so easy to make, and a lot cheaper too.

Thanks to the YouTube channel Lecker mit Sophie Mayer, you will be able to create a melt-in-your-mouth bounty cake.

Here’s how:

Pexels / Tara Winstead
Source:

Pexels / Tara Winstead

For the chocolate cake:

3 medium eggs
1/3 cup of sugar
A pinch of salt
2 Tblsp of vegetable oil

Source:

YouTube Screenshot / Lecker mit Sophie Mayer

1/4 cup of milk
2/3 cup of flour
2¾ Tblsp of cocoa powder
1 teaspoon baking powder

For the coconut filling:

1/3 cup of sugar
1 cup + 2 Tblsp of milk
1/3 cup of condensed milk
1/4 cup + 3Tblsp of butter
2 to 2½ cups of desiccated coconut

For the chocolate coating:

1 cup of chocolate
2 Tblsp of odorless vegetable oil
You will also need milk or cream as you assemble the cake.

How to make Bounty cake:

Preheat oven to 355℉.

Step 1. In a big bowl, mix eggs, sugar, and salt. Whisk until slightly fluffy. This will take around 10 – 15 minutes.

Step 2. Once you have achieved the desired consistency, add in your vegetable oil. Whisk again and then add your milk. Continue whisking until it’s creamy.

Set aside.

Step 3. In a separate container, mix flour, cocoa powder, and baking powder.

Step 4. Sieve and mix the dry ingredients into the batter in two portions. Mix well.

Step 5. Lin an 8-inch springform pan with parchment paper. Then, pour in your cake mixture. Bake in a preheated oven at 355℉ for 25-30 minutes.

Step 6. Let it cool and then divide into three parts.

Step 7. In a pot, mix in your sugar, milk, condensed milk, and butter, and slowly bring to a boil. Stir constantly.

Step 8. Add in your desiccated coconut. Bring to boil and cook for 3 minutes. Set aside. Once cooled, divide into two parts.

Step 9. Prepare the first layer of cake by dabbing milk or cream all over the top of it. Then add your mold and secure it.

Step 10. Add desiccated coconut mixture and press evenly. Repeat this process until you’re on the third chocolate cake. This time, apply milk and let it cool.

Step 11. Once cooled, slip four wide strips of parchment paper beneath the sides of the bottom layer of cake to prevent mess once we pour the chocolate.