Irresistible 3-Layer Bounty Cake: A Coconut-Chocolate Lover’s Dream

Irresistible 3-Layer Bounty Cake: A Coconut-Chocolate Lover’s Dream

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 10-12 slices
Calories per Serving: 420-450 calories (approx.)

Course: Dessert
Cuisine: International

Summary

Bounty Cake is the ultimate dessert for coconut and chocolate lovers. Inspired by the famous Bounty chocolate bar, this cake perfectly balances the richness of dark chocolate with the creamy, tropical flavor of coconut. Featuring moist chocolate sponge layers, a luscious coconut cream filling, and a glossy chocolate ganache topping, it’s an indulgent treat perfect for special occasions, celebrations, or whenever you crave a decadent dessert.

Ingredients

For the Chocolate Sponge:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• ½ cup hot water

For the Coconut Cream Filling:

• 2 cups shredded coconut
• 1 cup sweetened condensed milk
• ½ cup heavy cream
• 3 tbsp powdered sugar
• 2 tbsp unsalted butter (melted)

For the Chocolate Ganache:

• 200g dark chocolate (at least 70% cocoa)
• 200ml heavy cream

Equipment

• Mixing bowls
• Electric mixer or whisk
• 2 x 9-inch round cake pans
• Parchment paper
• Saucepan
• Spatula
• Cooling rack
• Offset spatula (for frosting)

Instructions

1. Prepare the Chocolate Sponge:

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs with sugar until light and fluffy. Add the buttermilk, vegetable oil, and vanilla extract, mixing until combined.
4. Gradually add the dry ingredients to the wet mixture, stirring gently.
5. Pour in the hot water and mix until the batter is smooth.
6. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Make the Coconut Cream Filling:

1. In a bowl, combine shredded coconut, sweetened condensed milk, heavy cream, powdered sugar, and melted butter.
2. Mix well until you achieve a thick, creamy consistency. If needed, refrigerate for 10-15 minutes to firm up before assembling the cake.