I have made this cake many times, especially when I wanted something quick that tastes like Bounty bars. It doesn’t require hard-to-find ingredients and has no complicated steps. I have tested it in both a classic pan and in smaller loaf molds. It always turns out with the right texture, moist and flavorful, and the coconut part really feels like the original dessert.
Quick Info
Total time: about 1 hour and 30 minutes (including cooling)
Preparation time: 30 minutes
Baking time: 25 minutes
Servings: 10-12
Difficulty: easy
Recipe type: homemade cake with Bounty flavor, suitable for quick desserts or weekend meals
Ingredients
Base:
100 g margarine (left at room temperature for a few hours to make it easier to mix)
100 g sugar
3 eggs
200 g flour
2 tablespoons cocoa
3 tablespoons milk
1 teaspoon baking powder
Syrup:
200 ml milk
3 tablespoons sugar
Cream:
500 ml milk
150 g coconut
100 g margarine
5 tablespoons semolina
150 g sugar
1 packet vanilla sugar
Glaze:
150 g dark chocolate
Preparation method
1. Base
1. Take the margarine out of the fridge a few hours in advance. In a large bowl, mix the margarine with the sugar until creamy.
2. Add the eggs one by one. After each, mix well to ensure everything is homogeneous.
3. Add the milk and cocoa. In a separate bowl, mix the flour with the baking powder, then gradually incorporate it into the mixture. Mix until there are no lumps.
4. Pour the batter into a baking tray lined with parchment paper. I usually use two smaller loaf molds, but it works in a medium classic pan as well.
5. Place the tray in the preheated oven at 180°C. Bake for 25 minutes. For the first 15 minutes, do not open the oven door at all, to prevent the base from sinking.
6. Once done, remove the base and let it cool.
2. Syrup
1. Put the 3 tablespoons of sugar in a saucepan and leave them on medium heat until they caramelize.
2. Carefully add the milk (200 ml), as it will foam. Keep on low heat, stirring until all the caramel dissolves completely.
3. Turn off the heat and let the syrup cool.
3. Cream
1. In a large saucepan, put the milk (500 ml), sugar, and vanilla sugar. Heat everything and gradually add the semolina, stirring constantly.
2. When it starts to thicken, add the coconut. Mix well, then add the margarine cut into cubes.
3. Leave on low heat for another 2 minutes, stirring continuously to prevent sticking. When the cream is thickened, turn off the heat.
4. Glaze
1. Break the chocolate into small pieces and melt it in a double boiler. If you want it to be more fluid, you can add a tablespoon of oil, but it’s not necessary.
2. Mix until it becomes shiny and lump-free.
5. Assembly
1. Trim the base if necessary to make it even. Soak it well with the caramel and milk syrup using a spoon or brush.
2. Spread the warm cream over the soaked base and level it with a spatula.
3. Spread the warm chocolate glaze on top.
4. Refrigerate the cake for at least 1-2 hours to set all layers.
Why I make this recipe often
It’s a cake I turn to when I need something substantial but quick. It doesn’t require hard-to-find ingredients and can be made with simple utensils. The texture and taste really resemble Bounty, but it’s less sweet than store-bought bars. It keeps well in the fridge for 2-3 days.
Tips and variations
Tips
- Margarine taken out in advance whips faster and doesn’t leave chunks.
- For the glaze, if the chocolate is too thick, a little oil can be added for fluidity.
- For the cream, stir constantly after adding the semolina, as it thickens quickly.
- When pouring syrup over the base, don’t be stingy; it helps with the moist texture.
Substitutions
- Butter can be used instead of margarine, but the taste and texture differ slightly.
- Vanilla sugar can be replaced with vanilla extract or another flavoring.
- Milk chocolate can be used for the glaze if you prefer a sweeter taste.
Variations
- If you want the cake to be less dense, use 4 eggs instead of 3.
- For a more intense coconut flavor, add an extra 20-30 g in the cream.
- It can also be made in a large baking tray, but the layer of base will be thinner.
Serving ideas
- Cut into cubes or slices, as preferred.
- Pairs well with coffee or cold milk.
- You can sprinkle a little coconut on top of the glaze for decoration.
Frequently asked questions
1. Can I use something else instead of margarine?
Yes, butter with at least 80% fat works, but the taste will be richer and the texture slightly different.
2. Can it be made without caramel in the syrup?
You can skip the caramelization and use just warm milk with dissolved sugar, but the caramelized syrup adds a unique flavor.
3. Can it be frozen?
I do not recommend it; the semolina cream and glaze do not freeze well, and the texture will suffer after thawing.
4. What do I do if the base comes out too dense?
Make sure not to beat the batter too much after adding the flour and not to leave it in the oven too long.
5. My cream stuck to the bottom of the pot. What can I do next time?
Use low heat and stir constantly, especially after adding the semolina. A pot with a thicker bottom helps.
Nutritional values
Estimated, for one serving (out of 12):
Calories: ~330 kcal
Protein: 5-6 g
Fats: 15-17 g
Carbohydrates: 40-45 g
Being a cake with margarine, coconut, and chocolate, it has quite a bit of fat and sugar. It is not a diet dessert, but it works as an occasional treat. Values may vary depending on the ingredients used.
Storage and reheating
It keeps best in the fridge, covered, for up to 3 days. I do not recommend reheating; it is served cold or at room temperature. If it gets too soft, the glaze may sweat, but the taste remains good.
This is the version I always use when I crave a coconut dessert without spending too much time in the kitchen.
Quick Info
Total time: about 1 hour and 30 minutes (including cooling)
Preparation time: 30 minutes
Baking time: 25 minutes
Servings: 10-12
Difficulty: easy
Recipe type: homemade cake with Bounty flavor, suitable for quick desserts or weekend meals
Ingredients
Base:
100 g margarine (left at room temperature for a few hours to make it easier to mix)
100 g sugar
3 eggs
200 g flour
2 tablespoons cocoa
3 tablespoons milk
1 teaspoon baking powder
Syrup:
200 ml milk
3 tablespoons sugar
Cream:
500 ml milk
150 g coconut
100 g margarine
5 tablespoons semolina
150 g sugar
1 packet vanilla sugar
Glaze:
150 g dark chocolate
Preparation method
1. Base
1. Take the margarine out of the fridge a few hours in advance. In a large bowl, mix the margarine with the sugar until creamy.
2. Add the eggs one by one. After each, mix well to ensure everything is homogeneous.
3. Add the milk and cocoa. In a separate bowl, mix the flour with the baking powder, then gradually incorporate it into the mixture. Mix until there are no lumps.
4. Pour the batter into a baking tray lined with parchment paper. I usually use two smaller loaf molds, but it works in a medium classic pan as well.
5. Place the tray in the preheated oven at 180°C. Bake for 25 minutes. For the first 15 minutes, do not open the oven door at all, to prevent the base from sinking.
6. Once done, remove the base and let it cool.
2. Syrup
1. Put the 3 tablespoons of sugar in a saucepan and leave them on medium heat until they caramelize.
2. Carefully add the milk (200 ml), as it will foam. Keep on low heat, stirring until all the caramel dissolves completely.
3. Turn off the heat and let the syrup cool.
3. Cream
1. In a large saucepan, put the milk (500 ml), sugar, and vanilla sugar. Heat everything and gradually add the semolina, stirring constantly.
2. When it starts to thicken, add the coconut. Mix well, then add the margarine cut into cubes.
3. Leave on low heat for another 2 minutes, stirring continuously to prevent sticking. When the cream is thickened, turn off the heat.
4. Glaze
1. Break the chocolate into small pieces and melt it in a double boiler. If you want it to be more fluid, you can add a tablespoon of oil, but it’s not necessary.
2. Mix until it becomes shiny and lump-free.
5. Assembly
1. Trim the base if necessary to make it even. Soak it well with the caramel and milk syrup using a spoon or brush.
2. Spread the warm cream over the soaked base and level it with a spatula.
3. Spread the warm chocolate glaze on top.
4. Refrigerate the cake for at least 1-2 hours to set all layers.
Why I make this recipe often
It’s a cake I turn to when I need something substantial but quick. It doesn’t require hard-to-find ingredients and can be made with simple utensils. The texture and taste really resemble Bounty, but it’s less sweet than store-bought bars. It keeps well in the fridge for 2-3 days.
Tips and variations
Tips
- Margarine taken out in advance whips faster and doesn’t leave chunks.
- For the glaze, if the chocolate is too thick, a little oil can be added for fluidity.
- For the cream, stir constantly after adding the semolina, as it thickens quickly.
- When pouring syrup over the base, don’t be stingy; it helps with the moist texture.
Substitutions
- Butter can be used instead of margarine, but the taste and texture differ slightly.
- Vanilla sugar can be replaced with vanilla extract or another flavoring.
- Milk chocolate can be used for the glaze if you prefer a sweeter taste.
Variations
- If you want the cake to be less dense, use 4 eggs instead of 3.
- For a more intense coconut flavor, add an extra 20-30 g in the cream.
- It can also be made in a large baking tray, but the layer of base will be thinner.
Serving ideas
- Cut into cubes or slices, as preferred.
- Pairs well with coffee or cold milk.
- You can sprinkle a little coconut on top of the glaze for decoration.
Frequently asked questions
1. Can I use something else instead of margarine?
Yes, butter with at least 80% fat works, but the taste will be richer and the texture slightly different.
2. Can it be made without caramel in the syrup?
You can skip the caramelization and use just warm milk with dissolved sugar, but the caramelized syrup adds a unique flavor.
3. Can it be frozen?
I do not recommend it; the semolina cream and glaze do not freeze well, and the texture will suffer after thawing.
4. What do I do if the base comes out too dense?
Make sure not to beat the batter too much after adding the flour and not to leave it in the oven too long.
5. My cream stuck to the bottom of the pot. What can I do next time?
Use low heat and stir constantly, especially after adding the semolina. A pot with a thicker bottom helps.
Nutritional values
Estimated, for one serving (out of 12):
Calories: ~330 kcal
Protein: 5-6 g
Fats: 15-17 g
Carbohydrates: 40-45 g
Being a cake with margarine, coconut, and chocolate, it has quite a bit of fat and sugar. It is not a diet dessert, but it works as an occasional treat. Values may vary depending on the ingredients used.
Storage and reheating
It keeps best in the fridge, covered, for up to 3 days. I do not recommend reheating; it is served cold or at room temperature. If it gets too soft, the glaze may sweat, but the taste remains good.
This is the version I always use when I crave a coconut dessert without spending too much time in the kitchen.