Bounty Cake Recipe

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Bounty Cake Recipe

A delicious and indulgent homemade Bounty Cake recipe that will satisfy all your chocolate and coconut cravings. This cake is packed with all the flavors of the popular Bounty chocolate bar, making it a perfect treat for any occasion.

Ingredients

  • 1 ¾ cups all-purpose flour
  • ½ cup cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 ½ cups sweetened shredded coconut
  • ½ cup sweetened condensed milk
  • ½ cup heavy cream
  • 1 cup semisweet chocolate chips
  • 1 tablespoon vegetable oil
  • Extra shredded coconut for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, beat the sugar and melted butter until well combined.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Alternately add the flour mixture and buttermilk to the sugar-butter mixture, beginning and ending with the flour mixture. Mix until just combined.
  6. Fold in the shredded coconut.
  7. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
  9. In a small bowl, mix together the sweetened condensed milk and heavy cream.
  10. Using a skewer or toothpick, poke holes all over the cooled cake.
  11. Pour the condensed milk mixture over the cake, allowing it to soak into the holes.
  12. In a microwave-safe bowl, melt the chocolate chips and vegetable oil together in 30-second intervals, stirring until smooth.
  13. Pour the melted chocolate over the cake, spreading it evenly with a spatula.
  14. Sprinkle extra shredded coconut on top of the chocolate while it’s still wet.
  15. Refrigerate the cake for at least 1 hour before serving to allow the chocolate and coconut to set.

Prep time: 30 minutes

Cook time: 40 minutes

Total time: 1 hour 10 minutes

Yield: 12 servings

Enjoy this decadent Bounty Cake as a special treat for birthdays, holidays, or any time you want to satisfy your sweet tooth with a homemade dessert that’s sure to impress!

Nutrition information per serving:

A mouthwatering combination of rich chocolate, moist coconut, and creamy condensed milk, this Bounty Cake will become a favorite among chocolate lovers. The fluffy chocolate cake is perfectly complemented by the sweet coconut filling and the rich chocolate ganache topping. The shredded coconut adds a delightful texture and flavor to each bite, transporting you to a tropical paradise.

Start by preheating your oven to 350°F (175°C) and greasing and flouring a 9-inch round cake pan. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.

In a large bowl, beat the granulated sugar and melted butter until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Alternately add the flour mixture and buttermilk to the sugar-butter mixture, beginning and ending with the flour mixture. Mix until just combined. Fold in the shredded coconut.

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.

While the cake is cooling, prepare the sweet coconut filling. In a small bowl, mix together the sweetened condensed milk and heavy cream. Using a skewer or toothpick, poke holes all over the cooled cake. Pour the condensed milk mixture over the cake, allowing it to soak into the holes.

In a microwave-safe bowl, melt the semisweet chocolate chips and vegetable oil together in 30-second intervals, stirring until smooth. Pour the melted chocolate over the cake, spreading it evenly with a spatula. Sprinkle extra shredded coconut on top of the chocolate while it’s still wet.

Refrigerate the cake for at least 1 hour before serving to allow the chocolate and coconut to set. The result is a moist and luscious chocolate cake with a delightful coconut surprise in every bite. Each mouthful is a taste of heaven, reminiscent of the popular Bounty chocolate bar but even better since it’s homemade with love.

Indulge in this dreamy Bounty Cake for special occasions or simply whenever you crave a sweet treat. Share it with your loved ones and watch their faces light up with delight. This recipe is sure to become a family favorite and a showstopper at any gathering. Enjoy!