Decadent Chocolate Coconut Bounty Cake

Welcome to the ultimate indulgence for chocolate and coconut lovers: a homemade Bounty Cake that truly rivals, and arguably surpasses, the beloved candy bar it’s inspired by. Imagine a rich, fudgy brownie base, topped with a thick, creamy layer of sweet coconut, all enrobed in a decadent blanket of dark chocolate. This isn’t just a dessert; it’s an experience, a delightful fusion of textures and flavors that will transport your taste buds to paradise. I’ve shared this recipe before, and the overwhelmingly positive feedback has solidified its place as a perennial favorite. Today, I’m re-sharing it with even more details, tips, and a refreshed enthusiasm, hoping to encourage every one of you to try this absolute winner. Trust me, you do not want to miss out on this incredible creation!

The original post about this delectable chocolate coconut Bounty cake was published almost a year ago, and since then, it has become a staple for many of my readers. I’ve heard countless stories of people making it for gatherings, birthdays, or just as a special treat, always with rave reviews. By popular demand, and by delving deep into my archives, I’ve managed to put together a quick video to guide you through the process, ensuring your success in recreating this masterpiece in your own kitchen. I truly hope you’ll give this recipe a try very soon and discover your new favorite dessert.

This Bounty cake recipe is crafted to taste just like the iconic candy bar, but with the added depth and warmth of a homemade dessert. It’s a harmonious marriage of rich chocolate and tropical coconut, resulting in a cake that is both familiar and exciting. Each bite offers a perfect balance of intense cocoa and sweet, moist coconut, making it an irresistible treat for any occasion. The satisfaction of creating something this delicious from scratch is unmatched, and the joy it brings to those who taste it is truly rewarding.

Essential Ingredients for Your Homemade Bounty Cake

Crafting this incredible Bounty cake requires a few key ingredients, each playing a crucial role in building its signature layers. Opting for quality ingredients will significantly elevate the flavor profile of your final dessert.

• For the Rich Brownie Base:
  • Butter: Unsalted butter is preferred to control the overall saltiness. Melted butter ensures a smooth, even batter.
  • All-purpose flour: Provides structure without making the brownies too dense or cakey.
  • Vanilla extract: A dash of pure vanilla enhances the chocolate flavor and adds aromatic depth.
  • Granulated sugar: Sweetens the brownie layer and contributes to its moist texture.
  • Eggs: Act as a binder, adding richness and helping the brownies rise slightly. Lightly beaten eggs incorporate more easily.
  • Baking powder: A small amount helps to create a slightly tender brownie, preventing it from being overly dense.
  • Unsweetened cocoa powder: The star of the brownie layer, providing that deep, intense chocolate flavor. Choose a good quality cocoa for the best results.
• For the Creamy Coconut Layer:
  • Unsweetened finely shredded coconut flakes: Essential for that authentic Bounty taste. Using unsweetened coconut allows you to control the sweetness of this layer, balancing it perfectly with the chocolate.
  • Butter: Adds richness and helps bind the coconut mixture together.
  • Granulated sugar: Sweetens the coconut layer to replicate the classic candy bar.
  • Milk: Creates a creamy, luscious consistency for the coconut filling. Whole milk is recommended for richness.
  • Semolina: A secret ingredient that helps to thicken the coconut mixture, giving it a firm yet tender texture that holds its shape beautifully.
• For the Decadent Chocolate Topping:
  • Dark chocolate: For the ultimate authentic Bounty bar experience, dark chocolate is highly recommended. Its slight bitterness beautifully cuts through the sweetness of the coconut, creating a perfectly balanced flavor profile.
  • Optional: Milk chocolate: If you prefer a sweeter topping, milk chocolate can be used. However, for a truly memorable cake that mimics the contrast of the original candy, dark chocolate is undeniably superior.

How to Make the Perfect Bounty Cake: A Step-by-Step Guide

Creating this layered masterpiece is simpler than you might think. Follow these steps to achieve a truly impressive and delicious chocolate coconut Bounty cake.

1. Prepare the Brownie Batter: Begin by preheating your oven to 350°F (175°C). In a large, deep mixing bowl, combine the granulated sugar and the melted butter. Stir them together until well combined.
2. Add Wet and Dry Ingredients: To the sugar and butter mixture, add the lightly beaten eggs, a dash of vanilla extract (or vanilla powder), cocoa powder, salt, and baking powder. Finally, gently fold in the all-purpose flour.
3. Combine Gently: Mix all the ingredients with a wooden spoon or a spatula. It’s crucial not to overmix the batter; stir just until the flour streaks have disappeared and everything is incorporated. Overmixing can lead to tough brownies.
4. Bake the Brownie Layer: Pour the prepared brownie batter evenly into a greased and floured 9-inch springform pan. Bake for approximately 25 minutes. It’s vital not to be tempted to leave it in the oven longer, as this will result in dry, overbaked brownies rather than the desired fudgy texture. The edges should be set, and a toothpick inserted into the center should come out with moist crumbs.
5. Craft the Coconut Layer: While the brownies are baking (or cooling), prepare the luscious coconut layer. In a saucepan, melt the butter over medium heat. Once melted, add the unsweetened finely shredded coconut flakes, sugar, milk, and semolina. Stir constantly to prevent sticking and ensure even cooking. Continue stirring until the mixture becomes bubbly and noticeably thickens. It should resemble a creamy, dense paste.
6. Assemble and Chill: Allow both the baked brownie layer and the cooked coconut mixture to cool completely to room temperature. This step is critical; if the layers are warm, they won’t set properly, and the cake may collapse. Once cool, carefully spread the thick coconut mixture evenly over the brownie base. Gently press it down to create a compact, smooth layer. Transfer the cake to the refrigerator and chill for at least an hour, or until the coconut layer is firmly set. This ensures a clean slice later on.
7. Melt the Chocolate Topping: For the final touch, melt the dark chocolate. You can do this using a double boiler method (placing a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn’t touch the water) or carefully in the microwave in 30-second intervals, stirring after each, until smooth and glossy. Be careful not to overheat the chocolate, as it can seize.
8. Glaze the Cake: Once the chocolate is perfectly smooth, pour it over the chilled coconut layer of the cake. Use an offset spatula or the back of a spoon to gently spread the chocolate, allowing it to drip down the sides for a rustic, appealing look. Ensure the entire top surface and desired parts of the sides are covered. Return the cake to the refrigerator for another 30 minutes to an hour, or until the chocolate topping is firm and set.

This pretty cake is a guaranteed showstopper that truly delights all coconut and chocolate lovers. It features a foundation of fantastic brownies – and yes, I mean those melt-in-your-mouth, intensely chocolatey kind of brownies that are perfectly moist and chewy. This delightful base is generously topped with a thick, sweet, and heavenly layer of creamy coconut, providing that unmistakable tropical essence. Finally, the entire creation is crowned with your favorite chocolate – for me, it’s always dark chocolate, adding a sophisticated bitterness that perfectly complements the sweetness below.

I once brought this cake to a gathering, and it was an instant sensation. Everyone clamored for the recipe, eager to recreate the magic at home. Later that evening, we went out to dine at a restaurant, and my friends, not shy at all, actually asked me to bring the leftovers so they could enjoy it after dinner! I know, quite cheeky, but it just goes to show how utterly addictive this cake is. The compliments and requests were endless, a true testament to its irresistible charm.

Bounty bars hold a special place in my heart, largely because they were my late dad’s favorite chocolate. It’s a bittersweet thought that I didn’t discover I could make such a delicious cake inspired by his favorite treat until after he was no longer with us. I often wonder how much he would have enjoyed this homemade version. I remember, when I was a little girl, maybe six or seven years old, my dad used to travel to Port Said for work missions. He would always return with lovely, often imported, chocolates from there. Back in the late 1970s, imported goods weren’t readily available on every street corner like they are today; they were quite rare and considered a luxury. If you wanted to get your hands on any of those fancy items, you typically had to make a special trip to Port Said, purchase them, and then pay expensive taxes when leaving the city to head back to Cairo or virtually anywhere else in Egypt. It was quite an endeavor for a simple chocolate bar!

During that era, people often went to Port Said not just for chocolates but also to buy expensive clothes and watches from reputable international brands like Marks & Spencer and Rolex. A humorous anecdote from those days that I vividly recall is how many people would try to evade the hefty taxes. They would often wear four or five layers of clothes and perhaps three watches on each arm, claiming these were all “personal items” to avoid paying customs duties. Looking back, it truly was a hilarious spectacle, a clever workaround born out of necessity and a desire for luxury goods.

My dad, being the thoughtful man he was, almost always brought us chocolate each time he returned from his work trips to Port Said. He was involved in numerous projects there, contributing to the reconstruction of Port Said after the Suez Crisis, which we often refer to as the Tripartite Aggression. Every single time he went, I would wait for him on pins and needles, not just for his return, but, I must admit, primarily for the chocolate 🍫. He would buy exquisite and expensive chocolates such as Bounty and Toblerone. There was also a particular raspberry-filled dark chocolate whose brand I can’t quite remember, but it was my absolute favorite, despite being dark chocolate! It seems that particular treat was the catalyst for my eternal love affair with dark chocolate.

My appreciation for Bounty bars, however, didn’t fully develop until I was in early high school. By then, my dad’s work had taken him to Saudi Arabia, and he would bring Bounty bars back from there. By that time, thankfully, luxurious, exported goods had also become more common and accessible in stores back home, making them a less rare and more frequent delight.

I am absolutely certain that if my dad were still here today, he would have adored this homemade Bounty cake. It’s a creation steeped in nostalgia and love, a tribute to his memory and our shared appreciation for this classic flavor combination. So, this recipe is dedicated to my dad and to every Bounty lover out there who cherishes the simple yet profound joy that chocolate and coconut can bring.

Tips for a Flawless Bounty Cake

• Do Not Overbake the Brownies: The key to fudgy brownies is knowing when to pull them from the oven. They should still be slightly wobbly in the center when removed, as they will continue to set as they cool. Overbaking will result in a dry, crumbly brownie layer.
• Cool Layers Completely: Ensure both the brownie and coconut layers are at room temperature before assembling. This prevents melting and ensures distinct, firm layers. Patience here is a virtue!
• Chill Time is Crucial: Don’t skip the refrigeration steps. Chilling allows the coconut layer to firm up and the chocolate topping to set beautifully, making for cleaner slices and a better overall texture.
• Quality Chocolate Matters: For the best chocolate topping, use high-quality dark chocolate (or milk chocolate if preferred). This will give you a smooth, shiny, and delicious finish.
• Even Spreading: When applying the coconut layer, use an offset spatula to spread it evenly over the brownie. This ensures consistent thickness and a balanced flavor in every bite.
• Clean Slices: For perfect slices, dip your knife in hot water and wipe it clean between each cut. This helps to melt through the chocolate topping and prevents tearing.

Variations and Customizations

While the classic Bounty cake is perfect as is, feel free to get creative with these delicious variations:

• Toasted Coconut: Lightly toast a portion of your shredded coconut flakes before incorporating them into the coconut layer or using them as a garnish. This adds a lovely nutty flavor and a slight crunch.
• Nutty Brownie: Fold in a handful of chopped walnuts or pecans into the brownie batter for an added layer of texture and flavor.
• Different Chocolate: Experiment with different types of chocolate for the topping. A blend of dark and milk chocolate, or even white chocolate for a contrasting look, could be interesting.
• Coconut Extract Boost: For an even more intense coconut flavor, add a few drops of coconut extract to the coconut layer mixture.
• Mini Bounty Bites: Instead of a large cake, bake the brownies in a square pan and cut them into smaller squares after the coconut layer is added. Dip each square into melted chocolate for individual Bounty-inspired treats.

Serving and Storage Suggestions

This Bounty cake is a fantastic dessert for any occasion. Serve it chilled, perhaps alongside a cup of hot coffee or tea, or as a decadent end to a special meal. Garnish with additional coconut flakes, a dusting of cocoa powder, or a sprig of mint for an elegant touch.

To store your Bounty cake, cover it loosely with plastic wrap or place it in an airtight container and refrigerate. It will remain fresh and delicious for up to 5-7 days. For longer storage, slices can be individually wrapped and frozen for up to 1-2 months. Thaw in the refrigerator before serving.

More Delicious Dessert Recipes to Try

• Snowball Cake is a melt-in-your-mouth fluffy, moist, and incredibly easy no-bake cake. Made with just a few ingredients, this adorable and tasty treat needs a few minutes of work and the rest is for your fridge.
• If you love brownies, explore other variations like our Fudgy Espresso Brownies for a caffeine kick or Salted Caramel Brownies for a sweet and salty delight.
• For more coconut goodness, check out our Classic Coconut Macaroons or a refreshing Tropical Coconut Tart.

I sincerely hope you’ll love this recipe as much as I do! If you make this glorious Bounty cake, please snap a pic and hashtag it #amiraspantry — I absolutely love to see your beautiful creations on Instagram, Facebook, and Twitter! Your feedback and photos truly inspire me.

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Bounty Cake

Rated 4.72 out of 5 from 67 votes
Prep Time: 30 minutes | Cook Time: 25 minutes
Servings: 12
Author: Amira

Ingredients

For the Brownies

• ½ cup unsalted butter, melted
• ¾ cup white sugar
• 2 eggs, lightly beaten
• A dash of vanilla powder (or extract)
• ⅓ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon baking powder

For the Coconut Layer

• 2 Tablespoons unsalted butter
• 2 cups unsweetened finely shredded coconut flakes
• ¾ cup sugar
• 5 Tablespoons semolina
• 2 ¼ cup milk

For the Chocolate Topping

• 4 oz dark chocolate bar
• More coconut flakes for garnishing (optional)

Instructions

1. Preheat oven to 350°F (175°C).
2. In a deep bowl, mix sugar and melted butter until well combined.
3. Add lightly beaten eggs, vanilla, cocoa powder, salt, baking powder, and flour to the mixture.
4. Mix with a wooden spoon or spatula just until the flour is all incorporated. Be careful not to overmix.
5. Pour the batter into a greased and floured 9-inch springform pan. Bake for 25 minutes. Do not overbake; the center should still be slightly moist.
6. Prepare the coconut layer: In a saucepan over medium heat, melt the butter. Add coconut flakes, sugar, semolina, and milk. Keep stirring constantly until the mixture becomes bubbly and thick.
7. Let both the baked brownies and the coconut mixture cool completely to room temperature. Then, pour and spread the coconut mixture evenly over the brownie layer.
8. Refrigerate the cake for at least an hour, or until the coconut layer is firmly set.
9. Melt the dark chocolate in a double boiler or carefully in the microwave until smooth and glossy.
10. Pour the melted chocolate over the chilled cake, spreading it to cover the top and allowing some to drip down the sides.
11. Return the cake to the refrigerator to allow the chocolate topping to set completely before slicing and serving.

Video

Watch the step-by-step video to see how easily this delicious chocolate coconut Bounty cake comes together!

Notes

These brownies are intentionally designed to be neither overly “cakey” nor intensely “fudgy,” landing perfectly in between for a balanced texture. If your preference leans strongly towards one extreme, you might consider adapting your favorite brownie recipe for the base.

Avoid using an electric mixer for the brownie batter. A simple wooden spoon or spatula is sufficient to mix the ingredients. Overmixing can develop the gluten in the flour, leading to a tougher, less tender brownie.

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————– Original post was published on Nov., 29th- 2016 ——————–