Bounty cake is a delicious brownie based coconut cake that you do not want to miss. I've received a ton of positive feedback on this recipe so I am re-posting it today trying to encourage you all to try it. An absolute winner, trust me.
The original post was published almost a year ago, but by digging deep in my folders, I have managed to put up a quick video for you to check. I hope you'll give this a try soon.
A delicious bounty cake recipe that tastes like the candy bar, dare I say even better 😋.
What you'll need
- Butter, all purpose flour, vanilla extract, sugar, eggs, baking powder, and cocoa powder to make the brownie layer.
- Unsweetened finely shredded coconut flakes, butter, sugar, milk, and semolina for the coconut layer.
- Dark chocolate, to make the top chocolate layer. You can use milk chocolate if this is what you like more, but trust me dark chocolate makes for a wonderful outer layer.
How to make bounty cake
- In a deep bowl, mix sugar and melted butter.
- Add lightly beaten eggs, vanilla, cocoa powder, salt, baking powder, and flour.
- Mix with a wooden spoon just until the flour is all incorporated. Pour the batter in a 9-inch springform pan, bake for 25 minutes. Do not be tempted to leave it longer as it will overbake.
- Prepare the coconut layer, by melting the butter in a saucepan over medium heat, then add all the ingredients. Keep stirring until it is bubbly and thick. Let the brownies and the coconut mixture cool to room temperature, then pour the coconut mixture over the brownies. Refrigerate for at least an hour until set.
- Melt the chocolate in a double boiler or the microwave until smooth.
- Pour the chocolate over the cake to cover the top and parts of the sides.
A pretty cake that delights all coconut and chocolate lovers. A layer of fantastic brownies, and yes I mean melt in your mouth kind of brownies, topped with a thick layer of sweet heavenly coconut and topped with your favorite chocolate- mine was dark.
I took it to a gathering and everyone wanted the recipe, we went out to dine in a restaurant and they all asked me to bring the leftovers so they can have it after dinner in the restaurant 😅, rude, I know.
Bounty bars were my late dad's favorite chocolate, bad thing that I did not know I can make such a delicious cake until he was not here anymore. When I was like 6 or 7 my dad used to go to Port Said in work missions and bring us lovely exported chocolate from there.
Back in the late 70s, exported goods were not in every corner like these days, they were rare and if you wanted to get any of those fancy things, you'd have to go to Port Said and buy them then pay expensive taxes when you leave the city to head back to Cairo or practically anywhere in Egypt.
Back then people used to go there buy expensive clothes, watches from reputable brands, you know like Marks & Spencer, Rolex,..etc. The funny thing is that I remember many people then used to wear 4-5 layers of clothes and may be 3 watches in each arm so they will not pay taxes as if these were their personal items, really very hilarious.
Dad, pretty much used to bring us chocolate each time he went there for his work. He used to have lots of projects there in the reconstruction of Port Said after the Suez crisis or what we call the Tripartite Aggression. Each time he went there, I used to wait for him on pins and needles, of course for the chocolate 🍫.
He used to buy expensive chocolates like Bounty, Toblerone and there was this raspberry filled chocolate that I do not remember the brand, this was my favorite although it was dark!! seems that this chocolate is behind my eternal love for dark chocolate.
I did not like the Bounty until may be early high school, by then he used to go to work in KSA and he brought it from there, but anyways by that time, it was more common to see luxurious, exported goods in the stores.
I am sure if he was still here he would have liked this cake a lot. So here is to my dad and every Bounty lover out there.
I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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Ingredients
For the Brownies
- ½ cup unsalted butter melted.
- ¾ cup white sugar.
- 2 eggs lightly beaten.
- A dash of vanilla powder you can use extract as well.
- ⅓ cup unsweetened cocoa powder.
- ½ cup AP 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 top
- 4 oz dark chocolate bar.
- more coconut flakes for garnishing
Instructions
- Preheat oven to 350F.
- In a deep bowl, mix sugar and melted butter.
- Add lightly beaten eggs, vanilla, cocoa powder salt, baking powder and flour.
- Mix with a wooden spoon just until the flour is all incorporated.
- Pour the batter in a 9 inch springform pan, bake for 25 minutes and do not overbake.
- Prepare the coconut layer, by melting the butter in a saucepan over medium heat, then add all the ingredients. Keep stirring until it is bubbly and thick.
- Let the brownies and the coconut mixture cool to room temperature, then pour the coconut mixture over the brownies.
- Refrigerate for at least an hour until set.
- Melt the chocolate in a double broiler or the microwave until smooth.
- Pour the chocolate over the cake to cover the top and parts of the sides.
Video
Notes
Do not use a mixer as we do not want the batter to be overmixed, a spoon is just enough for it.
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-------------- Original post was published on Nov., 29th- 2016 --------------------
Catherine
Do you keep the finished cake in the refrigerator or leave it out at room temperature?
Amira
Yes Catherine, leftover should be refrigerated.
Simi
Can I use almonds or cashews instead of the coconut?