Bounty Cake (Coconut and Chocolate Goodness)

You know those Bounty Chocolate Bars with the wonderfully delicious coconut middle?

Well, I have a great surprise for you, there is no need to leave your home to buy one now, because they are actually not that difficult to make!

By the way, these cakes are very small, perfect for you and one other person or two for yourself!

Makes Two 12 cm cakes (about 4.5 inches)

Takes About: 4 hours (with cooling)

Difficulty: 2 out of 5 (because there are three layers, but not because it is actually hard)

Prep:

Butter two 12 cm cake pans and dust with coconut powder and set aside until needed.

Preheat the oven to 350 degrees F (170 degrees C).

(My recipe is specifically for a spring for pan, so you may need one, but check the instructions and I believe you can make that decision).

Ingredients:

Cake:

10 grams cocoa powder

50 grams all-purpose flour

1 1/4 teaspoon baking powder

65 grams unsalted butter - room temperature

30 grams raw or granulated sugar

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1 egg

15 grams milk

Coconut Filling

150 grams milk

30 grams granulated sugar (not raw)

1 teaspoon vanilla extract

1/2 teaspoon coconut extract (optional - makes the filling more coconuty)

1/4 teaspoon salt

25 grams course semolina flour (when you can#'t find this, you can use 20 grams all- purpose flour, but the texture could be different (I have not tried it, sorry))

50 grams shredded coconut

25 grams unsalted butter

Chocolate Topping

50 grams dark chocolate - chopped into small pieces

60 grams heavy whipping cream

Instructions:

- Step 1 - Sift Dry Ingredients Together

In a small bowl, sift together 10 grams of cocoa powder, 50 grams of all-purpose flour, and 1 1/4 teaspoon of baking powder.

Once all together, mix together with a small whisk and set aside.

- Step 2 - Cream Butter and Sugar

In a medium bowl, add the 65 grams of unsalted butter and 30 grams of raw or granulated sugar.

Mix until light and fluffy.

I struggled using a mixer for this because there is not much butter and sugar, but using it for at least a minute made my butter fluffier and then I used a spatula to make sure the butter and sugar were well mixed together.

- Step 3 - Add Some of the Remaining Ingredients

With the butter and sugar mixture, add the 1/4 teaspoon of salt, 1/2 teaspoon of vanilla extract, and the 1 egg.

Don't use a mixer, just use a whisk to incorporate everything.

It will look weird, that is okay.

- Step 4 - Mix in Dry Ingredients and Milk

Go ahead and add the dry ingredients and the 15 grams of milk and whisk together (or use a spatula) until completely incorporated and smooth.

- Step 5 - Bake!

Split the dough between the two small pans and toss them in the oven for 20-25 minutes.

I would check the cakes with a toothpick after 20 and then check every few minutes after that.

If they need longer than 25 minutes, that is okay, just bake until a toothpick comes out clean.

Once baked, pull them out of the oven, let them cool slightly, and then pull them out of cake pan and place them on a cooing rack to cool completely.

- Step 6 - Prep the Cakes for the Filling

Once the cakes are cooled, chop off the tops, so that they are even and then drop them back into the cake pan.

Set aside until needed.

- Step 7 - Start the Filling

In a small sauce pan, add 150 grams of milk, 30 grams of granulated sugar, 1 teaspoon of vanilla extract, 1/2 teaspoon of coconut extract, and 1/4 teaspoon salt and bring to a soft boil on medium to low heat heat.

- Step 8 - Add The Semolina Flour and Coconut

Add the 25 grams of course semolina flour (or your alternative) and 50 grams of shredded coconut and boil for about 2 minutes

- Step 9 - Add Butter and Fill the Cake Pans

Pull the coconut mixture off the heat, add the 25 grams of unsalted butter, mixing until completely incorporated, and then spoon the filling over the cakes in the tin, evenly distributing between the two cakes.

You want the filling to still be warm at this time because it will start to thicken up pretty quickly once it cools.

Once you have added the filling, go ahead and toss them in the fridge until needed.

- Step 10 - Make the Chocolate Topping (Chocolate Ganache)

Have your 50 grams of chopped dark chocolate in a shallow bowl and place the 60 grams of heavy cream in a sauce pan.

Heat your cream on medium low heat until it starts to steam mixing constantly, you do not want it to boil or scorch.

Once the cream has warmed up, pour it over the chocolate and let it sit untouched for about 30 seconds.

After 30 seconds, stir everything together until glossy and smooth.

Grab the cakes, spoon the chocolate over the the coconut evenly and then place in the fridge until the chocolate has completely set.

- Step 11 - Serve!

Take a sharp knife and slide it around the outside of the cake and then slowly pop the cake pan open

Slid the cake onto a small plate and enjoy however you like!

I added a few pieces of shredded coconut on top just so make it more pretty!