Hello, Good News! If you love coconut and chocolate, you are in for a treat. In this article, we will show you how to make a bounty cake, a decadent dessert inspired by the popular candy bar. A bounty cake is a moist and fluffy coconut cake, covered with a creamy white chocolate ganache, and coated with a rich dark chocolate glaze. It’s like biting into a slice of heaven!
A bounty cake is not only delicious, but also easy to make. You don’t need any fancy equipment or ingredients, just some basic pantry staples and a few tricks. You can make this cake for any occasion, whether it’s a birthday, a holiday, or just a weekend treat. Trust us, once you try this cake, you will never look at a bounty bar the same way again.
What is a Bounty Bar?
A bounty bar is a chocolate-covered coconut candy that was first introduced in the UK in 1951. It consists of two pieces of soft coconut filling, enrobed in either milk or dark chocolate. The name “bounty” refers to the tropical origin of the coconut, as well as the generous amount of filling in each bar.
Bounty bars are popular all over the world, especially in Europe, Canada, Australia, and New Zealand. They are also sold in some parts of Asia and Africa, under different names such as “Mounds” or “Bounty Coconut”. Bounty bars are often associated with summer and holidays, as they evoke the image of a sunny beach and palm trees.
How to Store Bounty Bars
Bounty bars can be stored at room temperature for up to 12 months, as long as they are kept in a cool and dry place. However, if you live in a hot or humid climate, you may want to refrigerate them to prevent them from melting or going rancid. You can also freeze them for up to 6 months, but make sure to wrap them well and thaw them before eating.
How to Make Your Own Bounty Bars
If you can’t find bounty bars in your local store, or you want to make them more customized, you can easily make your own at home. All you need is some shredded coconut, condensed milk, powdered sugar, vanilla extract, and chocolate of your choice. Here are the basic steps:
- In a large bowl, mix together the coconut, condensed milk, powdered sugar, and vanilla until well combined.
- Shape the mixture into small bars or balls and place them on a baking sheet lined with parchment paper. Refrigerate for an hour or until firm.
- Melt the chocolate in a microwave-safe bowl or over a double boiler. Dip each bar or ball into the chocolate and shake off the excess. Place them back on the baking sheet and refrigerate until set.
- Enjoy your homemade bounty bars or store them in an airtight container for up to a week.
What is a Bounty Cake?
A bounty cake is a delicious dessert that is inspired by the bounty bar. It is made of three layers: a coconut cake base, a white chocolate ganache filling, and a dark chocolate coating. The coconut cake is moist and fluffy, with a hint of vanilla and coconut flavor. The white chocolate ganache is creamy and smooth, with a subtle sweetness that complements the coconut. The dark chocolate coating is rich and glossy, with a slight bitterness that balances the sweetness of the other layers.
A bounty cake is not very difficult to make, but it does require some patience and time. You need to bake the cake first, then let it cool completely before spreading the ganache over it. Then you need to refrigerate the cake until the ganache sets, before pouring the chocolate over it. Finally, you need to refrigerate the cake again until the chocolate hardens. The whole process can take up to 4 hours, but trust us, it’s worth it.
How to Make a Coconut Cake
The first step to making a bounty cake is to make the coconut cake base. You will need some butter, sugar, eggs, oil, vanilla extract, coconut extract (optional), flour, baking powder, salt, milk, and desiccated coconut (unsweetened shredded coconut). Here are the basic steps:
- Preheat oven to 180°C/160°C fan/gas 4. Grease and line a 23cm x 13cm (9 x 5 inch) loaf tin with baking paper.
- In a large bowl, cream together the butter and sugars with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Then add the oil, vanilla, and coconut extract (if using) and mix well.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until well combined.
- Stir in the desiccated coconut and pour the batter into the prepared tin. Smooth the top and bake for 50 to 60 minutes or until a skewer inserted in the center comes out clean.
- Let the cake cool slightly in the tin, then transfer to a wire rack to cool completely.
How to Make a White Chocolate Ganache
The second step to making a bounty cake is to make the white chocolate ganache filling. You will need some white chocolate and double cream (heavy cream). Here are the basic steps:
- Chop the white chocolate into small pieces and place them in a heatproof bowl.
- Heat the cream in a small saucepan over medium heat until it just begins to boil. Then pour it over the chocolate and let it sit for a few minutes.
- Stir the chocolate and cream together until smooth and glossy. If there are any unmelted bits of chocolate, you can microwave the mixture for a few seconds or place it over a pan of simmering water and stir until melted.
- Cover the bowl with cling film and refrigerate until slightly thickened, about an hour.
How to Make a Dark Chocolate Coating
The final step to making a bounty cake is to make the dark chocolate coating. You will need some dark chocolate, coconut oil, and double cream. Here are the basic steps:
- Chop the dark chocolate into small pieces and place them in a heatproof bowl along with the coconut oil.
- Melt the chocolate and oil in the microwave or over a pan of simmering water, stirring occasionally, until smooth and shiny.
- Stir in the cream and mix well. The mixture should be thin enough to pour but thick enough to coat the cake.
- Let the chocolate mixture cool slightly before using.
How to Assemble a Bounty Cake
Now that you have all the components ready, it’s time to assemble your bounty cake. You will need your coconut cake, your white chocolate ganache, your dark chocolate coating, and some toasted coconut flakes for decoration. Here are the basic steps:
- Cut your coconut cake horizontally into two equal layers. Place one layer on a serving plate or cake stand.
- Spread the white chocolate ganache evenly over the top of the cake layer, leaving a small border around the edge.
- Place the other cake layer on top of the ganache, pressing gently to adhere.
- Pour the dark chocolate coating over the top of the cake, letting it drip down the sides. Use a spatula to smooth out any excess chocolate.
- Sprinkle some toasted coconut flakes over the top of the cake for decoration.
- Refrigerate the cake until the chocolate sets, about an hour.
- Slice and serve your bounty cake or store it in an airtight container in the fridge for up to 3 days.
Bounty Cake Nutrition Facts
A bounty cake is a delicious dessert, but it is also high in calories, fat, sugar, and carbs. It is not suitable for people who are on a diet or have health issues such as diabetes or high cholesterol. However, you can enjoy it occasionally as a treat, as long as you watch your portion size and balance it with other healthy foods.
To give you an idea of how much calories and nutrients are in a bounty cake, we have prepared a table that shows the nutrition facts per serving (one slice). The table is based on an average recipe that makes 10 servings. Keep in mind that these values may vary depending on your ingredients and measurements.
|Nutrient||Amount||% Daily Value*|
|Saturated Fat||29.3 g||146%|
|Vitamin A||525 IU||11%|
|Vitamin C||0.8 mg||1%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Bounty Cake FAQ
Can I use fresh coconut instead of desiccated coconut?
Yes, you can use fresh coconut instead of desiccated coconut, but you will need to adjust the amount of liquid in the cake batter. Fresh coconut has more moisture than desiccated coconut, so you will need to reduce the milk by about 1/4 cup. You will also need to peel and grate the fresh coconut before using it.
Can I use milk chocolate or white chocolate instead of dark chocolate for the coating?
Yes, you can use milk chocolate or white chocolate instead of dark chocolate for the coating, but you will need to adjust the amount of coconut oil and cream in the chocolate mixture. Milk chocolate and white chocolate have more sugar and fat than dark chocolate, so you will need to reduce the coconut oil by about 2 tablespoons and the cream by about 1/4 cup. You will also need to watch the temperature of the chocolate mixture, as it may burn or seize more easily than dark chocolate.
Can I make this cake gluten-free or vegan?
Yes, you can make this cake gluten-free or vegan, but you will need to substitute some of the ingredients with gluten-free or vegan alternatives. For a gluten-free cake, you will need to use a gluten-free flour blend instead of regular flour, and add 1/4 teaspoon of xanthan gum to help with the texture. For a vegan cake, you will need to use vegan butter and oil instead of regular butter and oil, plant-based milk instead of dairy milk, flax eggs instead of eggs, vegan white chocolate and dark chocolate instead of regular chocolate, and coconut cream instead of double cream.
How do I toast coconut flakes?
To toast coconut flakes, you will need to spread them in a single layer on a baking sheet and bake them in a preheated oven at 180°C/160°C fan/gas 4 for about 10 minutes, stirring occasionally, until golden and crisp. You can also toast them in a skillet over medium heat, stirring frequently, for about 5 minutes. Be careful not to burn them, as they can go from toasted to charred very quickly.
How do I cut the cake without making a mess?
To cut the cake without making a mess, you will need to use a sharp knife and a hot cloth. Before cutting each slice, wipe the knife with the hot cloth to clean off any crumbs or chocolate. This will help you make clean and even slices without squashing or cracking the cake.
How do I store leftover cake?
To store leftover cake, you will need to wrap it tightly with cling film or aluminum foil and keep it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months, but make sure to thaw it overnight in the fridge before serving.
Can I reheat the cake?
You can reheat the cake in the microwave or oven, but be careful not to overheat it or it may dry out or melt. To reheat it in the microwave, cut a slice and place it on a microwave-safe plate. Microwave it for about 10 seconds or until warm. To reheat it in the oven, wrap a slice in aluminum foil and place it on a baking sheet. Bake it in a preheated oven at 180°C/160°C fan/gas 4 for about 10 minutes or until warm.
Can I add other ingredients to the cake?
Yes, you can add other ingredients to the cake to make it more flavorful or festive. For example, you can add some chopped nuts, dried fruits, or chocolate chips to the cake batter or the ganache. You can also add some food coloring, sprinkles, or edible flowers to the chocolate coating or the coconut flakes. You can also drizzle some caramel, jam, or nutella over the cake for extra sweetness.
What can I serve with the cake?
You can serve the cake with some whipped cream, ice cream, custard, or fruit salad for a more indulgent dessert. You can also serve it with some coffee, tea, milk, or juice for a refreshing drink.
Where can I find more recipes like this?
If you enjoyed this recipe and want to find more recipes like this, you can check out our website for more delicious and easy desserts. We have a variety of cakes, pies, cookies, brownies, and more that will satisfy your sweet tooth. You can also follow us on social media and subscribe to our newsletter for updates and tips.
We hope you liked this article and learned how to make a bounty cake at home. A bounty cake is a perfect dessert for any occasion, as it is delicious, easy, and impressive. It is also a great way to use up any leftover bounty bars or coconut flakes you may have in your pantry. Try it out and let us know how it turned out in the comments below.
Thank you for reading and happy baking!