Bounty cake

This delicious Bounty cake has a soft, moist chocolate cake, a generous layer of creamy coconut filling and a smooth chocolate topping. If you love Bounty bars, you’ll love this cake! It’s easy to make with simple ingredients, yet looks impressive enough for a special occasion. A real treat for all coconut lovers!

Ingredients for the chocolate cake:

• 100 g butter
• 90 g caster sugar
• 1 large egg
• 100 g plain flour
• 20 g cocoa powder
• ½ tsp baking powder
• ¼ tsp bicarbonate of soda
• 75 ml sour cream or kefir
• 1 tsp vanilla extract

All ingredients should be at room temperature.

Place the butter and sugar in the bowl of a stand mixer and beat until pale and fluffy. Add the egg and vanilla extract, then mix until combined. Sift the plain flour, cocoa powder, baking powder and bicarbonate of soda directly into the mixture. Add the sour cream and gently fold everything together with a spatula, mixing just until combined. The batter will be thick.

Line the base of a 20 or 21 cm springform tin with baking paper. Transfer the batter to the tin and level the surface. Bake at 170°C for approximately 30 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.

Ingredients for the coconut cream:

• 300 ml milk
• 50 g semolina
• 80 g desiccated coconut
• 100 g butter
• 100 g icing sugar
• 1 tbsp coconut liqueur

All ingredients should be at room temperature.

Bring the milk to the boil. Gradually sprinkle in the semolina, stirring constantly to prevent lumps from forming. Once the semolina is fully incorporated, add the desiccated coconut and stir. Return the saucepan to the heat, bring to the boil and cook, stirring, until the mixture becomes thick. Remove from the heat, transfer to a bowl, cover with cling film and leave to cool to room temperature.

Place the butter and icing sugar in the bowl of a stand mixer and beat until pale and fluffy. Gradually add the cooled coconut mixture in several batches, mixing well after each addition. Finally, add the coconut liqueur and mix until combined.

Spread the coconut cream over the cooled chocolate cake and level the surface. Refrigerate until chilled and set, then pour over the chocolate topping.

Ingredients for the chocolate topping:

• 50 g milk chocolate
• 50 g dark chocolate
• 50 g butter

Melt the butter in a small saucepan. Add both chocolates, chopped, and stir until melted. Remove from the heat and mix until smooth.

The Bounty cake tastes best when taken out of the fridge about 30 minutes before serving.

Enjoy!