A chocolate cake with a delicious coconut filling. As in the famous Bounty chocolate bar, the filling is wrapped in a light sponge cake and a chocolate coating. Lots of chocolate, a light and fluffy cake and a delicious sweet coconut filling. Don’t I sound like everything you need to achieve absolute happiness? If so, keep reading the recipe!
I think from the first moment I tried a Bounty bar I fell in love with them. I discovered them in adulthood, and almost better because that way I can apply a little self-control and not eat them non-stop all day. By the way, since there may be people who do not know them, they are a milk chocolate bars filled with coconut. You can google photos to see what they look like. But boy, if you trust my criteria a little bit, you will believe me when I tell you that they are delicious!
And almost since I created that giant Twix recipe, I had in mind to do the same with the Bounty one. Also, I don’t like Twix bars and I didn’t make that recipe for myself. That’s why I always had in mind that I had to do the same, but with my favorite bar. The problem with the Bounty bar is that if I had set out to make a giant version, it would be practically a solid block of coconut with a little chocolate coating. And the truth, when I think about it, it makes it almost inedible from the texture point of view. So I decided to add the the chocolate sponge to it!
I tried different things for the filling and finally I settled on this variant which is the juiciest one. In addition to the grated coconut, it also has some condensed milk, which gives it great creaminess and also sweetens it and a dash of coconut milk for an even more intense coconut flavor. I could only eat the filling by the spoonful, if you like coconut, the same will happen to you! So try not to devore it before you get to baking the cake 🙂
A chocolate cake with a delicious coconut filling. As in the famous Bounty chocolate bar, the filling is wrapped in a light sponge cake and a crunchy chocolate coating.
- FOR THE CAKE:
- 100 g butter (at room temperature)
- 150g sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 150 g of flour
- 50 g cocoa powder
- 1 pinch of salt
- 1 tsp baking powder
- 100 ml buttermilk
- FOR THE FILLING:
- 50 g grated coconut
- 50 ml condensed milk
- 30 ml coconut milk
- FOR THE ICING:
- 60 g dark chocolate (minimum 52% cocoa)
- 2 Tbsp butter
To prepare the filling, mix all the filling ingredients until just combined and set aside. If the filling is still too dry shortly before adding it to the dough, add a little coconut milk and mix everything again.
For the cake, beat the softened butter together with the sugar until it is foamy. Add the vanilla extract. Add the eggs one at a time to the butter mixture.
Mix the dry ingredients together then sift into the egg mixture and mix with a hand mixer. Finally, pour in buttermilk and mix until all the ingredients are integrated.
Preheat the oven to 170 ° C.
Pour half of the batter into the greased pan and smooth the surface. Use a spoon to make a small groove in the batter where you will put the filling. Pour the coconut filling into the groove and press a little. Pour the remaining batter over the coconut filling and smooth it out.
Bake at 170 ° C for about 40-45 minutes. Remove the cake from the oven, let it cool slightly and carefully unmold. Let cool completely on a wire rack.
Melt the chocolate for the icing and add the 2 tablespoons of butter. Pour over the cake and decorate with grated coconut.