I first tried the Bounty cake after a holiday season when I wanted something lighter but still with an intense chocolate and coconut flavor. Since then, I've kept returning to this recipe, especially when I'm looking for an easy-to-make dessert that cuts well and has distinct layers. It's the kind of cake that doesn't require you to watch every second closely, and the ingredients are simple.
Quick Info
Total time: 1 hour and 10 minutes (including cooling)
Preparation: 30 minutes
Baking: 10-15 minutes for the base, the rest for creams and glaze
Servings: 12-16, depending on how it's cut
Difficulty: medium
Recipe type: homemade cake, suitable for any occasion
Ingredients
Base:
125 g butter (can also use lower-fat butter)
200 g flour
90 g sugar
3 medium eggs
3 tablespoons milk
2 tablespoons cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
Coconut cream:
600 ml milk
200 g butter (high-fat)
130 g sugar
50 g honey
200 g coconut
7 tablespoons semolina
Glaze:
200 g milk chocolate
50 g butter
1 tablespoon oil
Preparation method
1. Base:
1. Take the butter out of the fridge some time before so it becomes soft.
2. Mix the butter with the sugar until creamy.
3. Add the eggs one by one. Once incorporated, add the milk.
4. In a separate bowl, mix the flour with cocoa, baking powder, and baking soda.
5. Gradually incorporate the dry ingredients into the butter and egg mixture. Do not overmix, just enough to combine.
6. Line a baking tray (35 x 25 cm or slightly larger if you have one) with parchment paper. Pour the mixture and level it out.
7. Bake in a preheated oven at 180°C for 10-15 minutes. Check the base with a toothpick—if it comes out clean, it's done. Don't leave it too long to avoid drying out.
8. Remove the base and let it cool in the tray.
2. Syrup (optional):
1. For a moister base, you can sprinkle it with a little coconut liqueur or another preferred syrup directly in the tray.
3. Coconut cream:
1. Heat the milk in a double boiler.
2. When hot, add the honey and sugar. Stir until dissolved.
3. Gradually sprinkle in the semolina, continuously stirring with a whisk to avoid lumps.
4. When the mixture starts to thicken, add the coconut and butter. Stir until the butter melts and the cream becomes cohesive.
5. Immediately spread the cream while it's still hot over the base in the tray. Level quickly as it will harden as it cools.
4. Glaze:
1. Break the chocolate into pieces and melt it in a double boiler along with the butter.
2. When everything is melted and homogeneous, add the tablespoon of oil.
3. Let the glaze cool for 3-5 minutes at room temperature, then pour it over the coconut layer and spread it evenly with a spatula.
5. Cooling and cutting:
1. Let the cake reach room temperature, then refrigerate for a few hours to firm up the glaze. It cuts more easily if you use a thin-bladed knife, dipped in hot water.
Why I make this recipe often
It's one of the cakes I make when I need something quick, without too much attention to detail. It cuts beautifully, holds well in the fridge, and the combination of chocolate with a generous layer of coconut is hard to resist. I've never had issues with the cream turning out well.
Tips and variations
Tips
1. For the base, don’t overdo it with the mixer after adding the flour, to avoid a tough texture.
2. The cream should be placed warm on the base; otherwise, it will harden and not settle evenly.
3. If you want a smooth glaze, let it cool a few minutes before putting it over the cake.
Substitutions
1. The coconut liqueur for soaking can be omitted or replaced with simple sugar syrup.
2. Lower-fat butter works for the base, but for the cream, I recommend high-fat butter for texture.
3. You can use dark chocolate instead of milk chocolate if you prefer a more intense flavor.
Variations
1. For a thinner coconut layer, reduce to 150 g coconut and 5 tablespoons semolina.
2. If you want a taller cake, use a smaller tray (but this will slightly increase the baking time).
3. You can add a little vanilla essence to the cream, but it's not essential.
Serving ideas
1. Cut into small squares, it works well on dessert platters alongside other homemade cakes.
2. You can serve it with a little chocolate sauce or coffee on the side.
3. It's also suitable for packing if you want to take it to the office or on the go.
Frequently asked questions
1. Can I use another type of chocolate for the glaze?
Yes, you can use dark chocolate if you prefer. Just adjust the sugar if you want it sweeter.
2. How do I know if the base is baked?
Check with a toothpick after 10 minutes. If it comes out clean, the base is done. Don’t leave the base in the oven too long to avoid drying out.
3. Can I make the cream without honey?
Honey helps with texture and flavor, but if you don’t have it, you can omit it and add a little more sugar.
4. Can it be made without semolina in the cream?
No. Semolina helps the cream to set; otherwise, it won't be firm.
5. What do I do if the glaze hardens too quickly?
Gently warm it in a double boiler, stir, and spread immediately. Don’t let it cool too much before applying.
Nutritional values
Approximately, one serving (from 16 pieces in the tray):
Calories: 340 kcal
Protein: 4-5 g
Fat: 21 g
Carbohydrates: 32 g
Values vary depending on the ingredients used. It’s a cake with quite a bit of fat due to the butter and chocolate, and the coconut layer adds fiber. Carbohydrates primarily come from sugar, flour, and chocolate.
Storage and reheating
It can be stored in the fridge, covered, for up to 4-5 days. The coconut layer and glaze hold up well. It doesn’t require reheating and freezing is not recommended, as the texture of the coconut cream may suffer after thawing. Cut the cake after it has been well chilled for even portions.
Quick Info
Total time: 1 hour and 10 minutes (including cooling)
Preparation: 30 minutes
Baking: 10-15 minutes for the base, the rest for creams and glaze
Servings: 12-16, depending on how it's cut
Difficulty: medium
Recipe type: homemade cake, suitable for any occasion
Ingredients
Base:
125 g butter (can also use lower-fat butter)
200 g flour
90 g sugar
3 medium eggs
3 tablespoons milk
2 tablespoons cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
Coconut cream:
600 ml milk
200 g butter (high-fat)
130 g sugar
50 g honey
200 g coconut
7 tablespoons semolina
Glaze:
200 g milk chocolate
50 g butter
1 tablespoon oil
Preparation method
1. Base:
1. Take the butter out of the fridge some time before so it becomes soft.
2. Mix the butter with the sugar until creamy.
3. Add the eggs one by one. Once incorporated, add the milk.
4. In a separate bowl, mix the flour with cocoa, baking powder, and baking soda.
5. Gradually incorporate the dry ingredients into the butter and egg mixture. Do not overmix, just enough to combine.
6. Line a baking tray (35 x 25 cm or slightly larger if you have one) with parchment paper. Pour the mixture and level it out.
7. Bake in a preheated oven at 180°C for 10-15 minutes. Check the base with a toothpick—if it comes out clean, it's done. Don't leave it too long to avoid drying out.
8. Remove the base and let it cool in the tray.
2. Syrup (optional):
1. For a moister base, you can sprinkle it with a little coconut liqueur or another preferred syrup directly in the tray.
3. Coconut cream:
1. Heat the milk in a double boiler.
2. When hot, add the honey and sugar. Stir until dissolved.
3. Gradually sprinkle in the semolina, continuously stirring with a whisk to avoid lumps.
4. When the mixture starts to thicken, add the coconut and butter. Stir until the butter melts and the cream becomes cohesive.
5. Immediately spread the cream while it's still hot over the base in the tray. Level quickly as it will harden as it cools.
4. Glaze:
1. Break the chocolate into pieces and melt it in a double boiler along with the butter.
2. When everything is melted and homogeneous, add the tablespoon of oil.
3. Let the glaze cool for 3-5 minutes at room temperature, then pour it over the coconut layer and spread it evenly with a spatula.
5. Cooling and cutting:
1. Let the cake reach room temperature, then refrigerate for a few hours to firm up the glaze. It cuts more easily if you use a thin-bladed knife, dipped in hot water.
Why I make this recipe often
It's one of the cakes I make when I need something quick, without too much attention to detail. It cuts beautifully, holds well in the fridge, and the combination of chocolate with a generous layer of coconut is hard to resist. I've never had issues with the cream turning out well.
Tips and variations
Tips
1. For the base, don’t overdo it with the mixer after adding the flour, to avoid a tough texture.
2. The cream should be placed warm on the base; otherwise, it will harden and not settle evenly.
3. If you want a smooth glaze, let it cool a few minutes before putting it over the cake.
Substitutions
1. The coconut liqueur for soaking can be omitted or replaced with simple sugar syrup.
2. Lower-fat butter works for the base, but for the cream, I recommend high-fat butter for texture.
3. You can use dark chocolate instead of milk chocolate if you prefer a more intense flavor.
Variations
1. For a thinner coconut layer, reduce to 150 g coconut and 5 tablespoons semolina.
2. If you want a taller cake, use a smaller tray (but this will slightly increase the baking time).
3. You can add a little vanilla essence to the cream, but it's not essential.
Serving ideas
1. Cut into small squares, it works well on dessert platters alongside other homemade cakes.
2. You can serve it with a little chocolate sauce or coffee on the side.
3. It's also suitable for packing if you want to take it to the office or on the go.
Frequently asked questions
1. Can I use another type of chocolate for the glaze?
Yes, you can use dark chocolate if you prefer. Just adjust the sugar if you want it sweeter.
2. How do I know if the base is baked?
Check with a toothpick after 10 minutes. If it comes out clean, the base is done. Don’t leave the base in the oven too long to avoid drying out.
3. Can I make the cream without honey?
Honey helps with texture and flavor, but if you don’t have it, you can omit it and add a little more sugar.
4. Can it be made without semolina in the cream?
No. Semolina helps the cream to set; otherwise, it won't be firm.
5. What do I do if the glaze hardens too quickly?
Gently warm it in a double boiler, stir, and spread immediately. Don’t let it cool too much before applying.
Nutritional values
Approximately, one serving (from 16 pieces in the tray):
Calories: 340 kcal
Protein: 4-5 g
Fat: 21 g
Carbohydrates: 32 g
Values vary depending on the ingredients used. It’s a cake with quite a bit of fat due to the butter and chocolate, and the coconut layer adds fiber. Carbohydrates primarily come from sugar, flour, and chocolate.
Storage and reheating
It can be stored in the fridge, covered, for up to 4-5 days. The coconut layer and glaze hold up well. It doesn’t require reheating and freezing is not recommended, as the texture of the coconut cream may suffer after thawing. Cut the cake after it has been well chilled for even portions.