Bounty Bar Cake Recipe

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Cakes River Cottage HandbookInspired by a well-known chocolate bar, this dense, chocolatey wonder is an adaptation of my mother’s recipe for a moist coconut cake. The coconut needs to soak for a couple of hours, so remember to start well before you’re planning to bake the cake.

  • Yield: 10 Servings

Ingredients

For the Cake
  • 50 g desiccated coconut
  • 150 ml full-fat or reduced-fat coconut milk (or you can use ordinary milk)
  • 150 g self-raising flour
  • 25 g cocoa powder
  • 150 g caster sugar
  • 150 g unsalted butter, cut into small pieces and softened
  • 2 eggs
To Finish
  • 1 quantity Chocolate crème fraîche topping
  • Large chocolate buttons, to decorate
Equipment
  • 1 litre loaf tin, approx 20 x 10 cm, lightly greased, base and long sides lined with baking parchment, or a 20 cm round tin, lightly greased
How to Make It
  1. Preheat the oven to 180°C/Gas mark 4. Put the desiccated coconut into a bowl and pour on the coconut milk (or ordinary milk). Leave for a couple of hours to swell and rehydrate.
  2. Sift the flour and cocoa powder into a mixing bowl. Add the sugar and mix until evenly distributed, then add the butter and eggs. Using a hand-held electric whisk, beat for about 1½ minutes until the mixture is light and creamy. Carefully stir in the coconut, along with any residual liquid, mixing until well combined.
  3. Spoon the mixture into the prepared tin, levelling the surface with the back of the spoon. Bake in the centre of the oven, allowing about 40 minutes for a cake in a loaf tin, 25–30 minutes for a round cake. When done, the cake should spring back into shape when lightly pressed.
  4. Leave to cool in the tin for 10 minutes before turning out and placing on a wire rack. Leave to cool completely.
  5. To finish, spread the chocolate crème fraîche topping evenly over the top of the cake and decorate with chocolate buttons.
  6. This cake will keep for 5 days in an airtight tin.
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