Chocolate Coconut Bounty Cake Recipe – Moist Tropical Layer Cake

Bounty cake is a luscious chocolate-coconut dessert built on a fudgy brownie base and finished with a sweet coconut layer and a glossy chocolate top. This recipe has earned lots of praise, so I’m sharing it again — it’s a crowd-pleaser and very easy to make.

The original post was published some time ago, and I’ve added a short video to show the steps. If you love the candy bar flavor of Bounty, you’ll enjoy this cake — many find it even better than the original bar.

What you’ll need

• For the brownie layer: unsalted butter, all-purpose flour, vanilla (extract or powder), sugar, eggs, baking powder, cocoa powder and a pinch of salt.
• For the coconut layer: unsweetened finely shredded coconut, butter, sugar, semolina and milk.
• For the top: dark chocolate (or milk chocolate if you prefer) and extra coconut flakes for garnish.

How to make bounty cake

1. Preheat the oven to 350°F (175°C).
2. In a deep bowl, combine the melted butter and sugar.
3. Add lightly beaten eggs and vanilla, then stir in cocoa powder, a pinch of salt, baking powder and flour. Mix gently with a wooden spoon just until combined — do not overmix.
4. Pour the batter into a 9-inch springform pan and bake for about 25 minutes. Remove promptly; the brownies should be slightly soft in the center — avoid overbaking.
5. Make the coconut layer: melt the butter in a saucepan over medium heat, add the shredded coconut, sugar, semolina and milk. Stir continuously until the mixture becomes bubbly and thick.
6. Allow both the brownie base and the coconut mixture to cool to room temperature. Once cooled, spread the coconut layer evenly over the brownie. Refrigerate for at least one hour so the coconut layer sets.
7. Melt the chocolate in a double boiler or in short bursts in the microwave, stirring until smooth.
8. Pour the melted chocolate over the chilled cake to cover the top and a bit of the sides. Sprinkle extra coconut flakes if desired and return to the refrigerator briefly to set the chocolate.

This cake is a treat for coconut and chocolate lovers: a tender, slightly fudgy brownie base topped with a thick, sweet coconut filling and finished with a shiny chocolate coating. It travels well and always disappears fast at gatherings.

I brought a cake once to a dinner with friends and everyone wanted the recipe — some even insisted I bring the leftovers to the restaurant so they could have seconds. It’s that kind of cake.

Bounty bars were my late father’s favorite. He used to bring imported chocolates home when he traveled for work, and those treats created fond memories. This cake reminds me of him and of those simple joys of childhood, so I always think of him when I make it.

Here’s to my dad and to every Bounty lover — I hope you’ll try this cake and enjoy it as much as we do.

Related Recipes

• Snowball Cake — a melt-in-your-mouth, no-bake coconut cake that’s fluffy, moist and very simple to prepare.

If you make this cake, I’d love to see your photos — tag your creations with #amiraspantry on social media.

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