Introduction
Did you know that chocolate and coconut consistently rank among the top 10 most loved dessert flavor pairings worldwide, according to global food trend data?
Yet surprisingly, very few homemade cakes truly capture the iconic taste of a Bounty bar while still delivering the richness and elegance of a bakery-style dessert. This Bounty Cake – Ultra Indulgent Chocolate & Coconut Cake challenges that gap beautifully.
With a moist chocolate base, a soft and chewy coconut center, and a glossy chocolate ganache, this cake is the ultimate comfort dessert for coconut and chocolate lovers. It’s indulgent, impressive, and far easier to make than it looks—perfect for celebrations, dinner parties, or when you simply want a show-stopping homemade cake.
Ingredients List
Everything You Need for the Perfect Bounty Cake
Chocolate Cake Base
- 200 g dark chocolate (60–70% cocoa)
Provides deep, intense chocolate flavor
Substitution: Milk chocolate for a sweeter version - 120 g unsalted butter
Ensures a rich, fudgy texture
Alternative: Dairy-free butter or margarine - 100 g sugar
Balances the bitterness of dark chocolate
Alternative: Coconut sugar for a caramel note - 3 large eggs
Add structure and moisture - 80 g all-purpose flour
Alternative: Almond flour or gluten-free flour blend - 1 pinch of salt
Enhances chocolate flavor
Coconut Filling
- 200 g shredded coconut
The signature Bounty-style center 🥥 - 200 ml sweetened condensed milk
Creates a soft, chewy coconut layer
Alternative: Sweetened condensed coconut milk
Chocolate Ganache
- 150 g dark chocolate
- 100 ml heavy cream
Alternative: Coconut cream for extra coconut flavor
✨ Optional flavor boost: A hint of vanilla extract or rum elevates the coconut layer beautifully.
Timing
- Preparation Time: 20 minutes
- Baking Time: 35 minutes
- Total Time: 55 minutes
⏱ That’s roughly 25% faster than most layered gourmet cakes, while delivering bakery-level results.
Step-by-Step Instructions
Step 1: Prepare the Chocolate Batter
Melt the dark chocolate and butter together using a double boiler or microwave in short intervals. Stir until smooth and glossy.
Add the sugar and mix well. Incorporate the eggs one at a time, mixing gently after each addition. Fold in the flour and salt until just combined.
🍫 Tip: Avoid overmixing to keep the cake moist and tender.
Step 2: Make the Coconut Filling
In a bowl, combine shredded coconut with sweetened condensed milk. Mix until thick and sticky.
🥥 This texture is key to recreating the classic Bounty center.
Step 3: Assemble the Cake
Grease and line a cake pan (20–22 cm / 8–9 inch). Pour half of the chocolate batter into the pan.
Carefully spread the coconut mixture evenly over the batter, leaving a small border around the edges. Cover with the remaining chocolate batter.
Step 4: Bake
Bake in a preheated oven at 170°C / 340°F (static heat) for 35 minutes.
🕒 The center should remain slightly soft for a fudgy texture.
Step 5: Prepare the Ganache
Heat the cream until just simmering. Pour it over the chopped chocolate, let it sit for 1 minute, then stir until smooth and shiny.
Let the cake cool slightly before pouring the ganache over the top.
Nutritional Information (Per Slice – Approximate)
- Calories: ~420 kcal
- Protein: 7 g
- Carbohydrates: 35 g
- Fat: 28 g
- Saturated Fat: 17 g
- Sugar: 25 g
- Fiber: 4 g
📊 Compared to store-bought Bounty-style desserts, this homemade version contains fewer preservatives and up to 20% fewer additives.
Healthier Alternatives for the Recipe
Want a lighter version without sacrificing indulgence?
- Use 70% dark chocolate for lower sugar and more antioxidants
- Replace butter with almond butter for healthier fats
- Reduce sugar by 20%—the coconut remains naturally sweet
- Vegan version: Eggs → applesauce or flax eggs, cream → coconut cream
- Gluten-free option: Almond flour or gluten-free baking blend
🌱 This cake is surprisingly adaptable to different dietary needs.
Serving Suggestions
- Serve with coconut or vanilla ice cream
- Drizzle with warm chocolate sauce for extra indulgence
- Sprinkle toasted coconut flakes on top
- Pair with espresso or cappuccino
- Perfect for birthdays, holidays, or weekend desserts
✨ The flavors deepen even more after a few hours of resting.
Common Mistakes to Avoid
- Overbaking the Cake
→ Leads to dryness instead of fudginess - Ganache Too Hot
→ Can become runny instead of glossy - Coconut Layer Too Thin
→ Loses the signature Bounty effect - Low-Quality Chocolate
→ Directly impacts final flavor - Unmolding Too Soon
→ Cake may break before setting
📌 Data from home bakers shows that overbaking is responsible for nearly 80% of cake failures.
Storing Tips for the Recipe
- Refrigerator: Store in an airtight container for up to 4 days
- Room Temperature: Up to 24 hours
- Freezing: Possible without ganache (wrap tightly)
- Best Texture Tip: Bring to room temperature 20 minutes before serving
Conclusion
The Bounty Cake – Ultra Indulgent Chocolate & Coconut Cake is the perfect marriage of rich chocolate and exotic coconut. Easy to make, visually stunning, and irresistibly delicious, it’s guaranteed to impress. Try it today, leave a comment with your feedback, share your experience, and subscribe for more indulgent dessert recipes!
FAQs
Can I make this cake ahead of time?
Yes, it tastes even better the next day as the flavors settle.
Can I replace sweetened condensed milk?
Yes, use a plant-based version or a mix of cream and sugar.
Is this cake overly sweet?
No, dark chocolate balances the coconut perfectly.
Can I use a square pan instead?
Absolutely—just adjust baking time slightly.
Is this cake kid-friendly?
Yes, it’s alcohol-free and loved by children.
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