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.
Related Recipes
- 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.
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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 --------------------
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Judy
What is semolina?
Amira
A flour made of durum wheat, check this page for more information.
Catherine
Do you keep the finished cake in the refrigerator or leave it out at room temperature?
Amira
Yes Catherine, leftover should be refrigerated.
Sarah
My husband's favorite candy are Bounty candy bars and this cake did not disappoint. I made this yesterday for my husband's birthday and he loved it. The layers on the inside are very defined and look professional too. Great job, Amira!
Amira
Thanks Sarah, I am glad you liked it and happy birthday.
Simi
Can I use almonds or cashews instead of the coconut?
Deb
Do you have to use semolina for the coconut layer? What can you substitute?
Amira
Many readers used all purpose flour and they have reported it worked great for them, though I haven't tried it myself. Thanks
Georgie
I love the sound of this cake but I would like to replace the milk with coconut milk, do you think that would work?
Amira
I haven't tried this Georgie but I do not see why not. Please let us know if you do.
Wendy
Hi!
I live in Canada and I couldn't find semolina flour anywhere. So I substituted it with cornstarch and it turned out great!!! Thanks for sharing the recipe!!
Rachel
I have made this so many times and it is one of my favorites! And requested by my work family often.
Nancy
Hi I am very excited to try this recipe. I cannot find semolina either. Can I use Almond flour in it's place?thank you. And thank you for the recipe .
Amira
Nancy, you can use all purpose flour to thicken the coconut layer. The texture will be a little different but you will still get a tasty dessert. I hope this helps.
Kelly
Can you use regular A/P flour instead of semolina? I went to 2 different stores and could not find it?
Amira
Kelly, this is strange I usually find it at Walmart. Anyways the semolina is used to thicken the middle layer without it being too doughy so use an AP flour although the texture will be a little different. I hope this helps/.
Gloria
Whatcan you use in place of semimola? That I believe contains gluten. My hubby is a Celiac. Thank you, this Bounty cake looks delicious!G
Amira
Hello Gloria, I have no experience in gluten free yet, but I have read that you can use cornmeal or rice flour, how about that?
Gloria
Thank you. Want to try this recipe.
Audrianna Rasmussen
Do you use semolina paste or flour?
Amira
Audrianna, I used semolina flour.
Ruth
Amira. Can I use sweetened coconut?
Amira
Sure you can but it will be a bit sweeter, I think it would be better to reduce sugar in this case.
Ester
Hi Amira, i would love to make this cake gluten free , what would be the substitute for the semolina and the amount.?
Hi Amira, i would like to make this cake gluten free, do you know what would be the substitute for Semolina and what is the amount??
Thank you!!
Amira
I haven't tried it but found some substitutions here, what do you think. Semolina is used to thicken the middle layer without making it too doughy.
Rebecca
You should t advertise this as almond joy cake as it has no almonds in it. Just saying.
Amira
Rebecca, If you add almonds on top, you will have almond joy they are basically the same taste.
Neha Goyal
I tried this Recipe and it turned out amazing. Instead of Chocolate topping I used a chocolate ganache as topping. Amazing flavour. My family loved it. Will make again soon .
Amira
Thank you so much Neha for trying this recipe and for your feedback. Happy your family loved it.
Karen
What is semolina?
Amira
Karen check this out .. You can find it in the baking aisle.
Felicity
Is there anything you can do with the extra coconut mixture?
Mary
Hello!
I really love Bounty ... 🙂
PS: Will this also work with a regular chocolate cake as base?
Thanks and Greetings!
Amira
Hello Mary, I really liked it more brownie based but if this is your thing go for it.
Nina
Hi!
Beautiful recipe, but what is "Semolina"?
Thanks and Greets,
Nina
Amira
Nina, click here to the resources page to know more about it.
Uju
I love your recipie. I made it last year and loved it. Right now I want to turn this to cupcakes. Should I do anything differently? How many minutes should it bake?
Amira
Uju, I am happy you liked the recipe. I've never tried making this recipe into cupcakes before, but it sounds a great idea. My guess is to lower the temperature just a bit like (325F) and check the cupcakes between 20-25 minutes. Hope this helps, let me know what do you think.
Sasha
I made this cake for my family, and everyone liked it soooooo much! It's very delicious and easy-to-make. Thank you for the recipe <3
Amira
Sasha, this is awesome! thank you for your feedback I am happy you found it delicious.
Rachel
I love this cake! I made it gor a work lunch and its a non stop request. Thanks
Amira
Rachel, thank you so much for your comment I am so happy that you and your colleagues liked it. Would love to see a picture too :).
Jess
Hello, I love the look of this recipe (and dark chocolate bounties are a favourite for us both) but there is just 2 of us here during lockdown. Could I freeze it in chunks to eat a bit at a time? Thanks very much
Amira
I haven't tried that before but I do not see why not.
Jen
Just made this for my husbands birthday cake... He loved it yrs its rich but so are bounty bars! Thankyou for your fab recipe x
Amira
Jen, I am happy that your husband liked it. It is indeed rich appreciated by only bounty lovers. Thank you for your comment.
Roc
Made this for easter. Sadly i received poor feedback that it was dense and rich. Something about both chocolate layers set it off
Amira
Roc, it is sad that this did not suit your palate. I always get very good reviews on this specific recipe, however brownies are often described as being cakey, chewy, or fudgy. Perfect brownie is a matter of personal preference, I highly encourage you to give it a second try even make half the recipe using your best brownies recipe that suits your taste. As for the top chocolate layer, I really do not have an idea why you did not like it as it is only melted chocolate!! may be you did not buy a good quality chocolate? or may be dark chocolate is not for you.. in this case you might want to consider using milk chocolate rather than the dark. Thank you for your feedback and for trying the recipe.
Melissa
Made this a couple of time already and it is always a winner, everyone was very much pleased .
Amira
Melissa, I am happy that you've liked it. Thank you for your feedback.
Kas
Can I substitute semolina with something else? What are the options?
Amira
Kas, thanks for your interest in this recipe. All-purpose flour, bread flour or wheat flour are recommended as subs for semolina , I recommend going for the whole wheat flour first if you can get a hold of it. This recipe is really so so tasty many of my readers tried it before and made my inbox shine .
Hina Shaikh
I made this about 3 times in last 2 months and everytime it's a winner Alhumdulillah. JazakAllahu Khairan for this recipe. I have even tried ur other recipes and all have out brilliant. Egypt has a special place in my heart as my son was born there and I love Egyption people.
Amira
Thank you so much Hina for those kind words. I am glad that you liked the recipes here. I hope you'll tell me what other recipes you liked.
Amanda
The pin for this says "gluten free, vegan and paleo." It is definitely not gluten-free or vegan. I don't know about paleo. You may want to take another look at that. Otherwise, sounds delicious!
Amira
Amanda, Thanks for bringing this to my attention. Actually I was as shocked as you are!!! I did not know from where this came from as I did not categorize any of my recipes as such. I checked pinterest and it seems that they are the ones who categorize food recipes and they say that they cannot be held responsible for that!!! here is the link
Fran @ G'day Souffle'
Bounty Chocolate bars are my favorite- and to make a cake out of the ingredients would be absolute heaven! So glad you shared this recipe, Amira!
Amira
It is a real heaven indeed for bounty lovers :). Thanks Fran I hope you'll try it soon.
Evelyne CulturEatz
Boookmarking this for a runnner up for my dec 24th dessert 🙂 I am not sure we even have Bounty in Canada so I always had some when we went south to the US.
Liz
Oh, my gosh. This is my idea of heaven! I adore coconut desserts, and yours is a winner!!
John/Kitchen Riffs
Neat cake. I love the combo of chocolate and coconut, so this is perfect for me. Thanks!