Bounty coconut meringue cake

If you love Bounty bars, you’ll adore this coconut meringue cake! It has layers of crisp coconut meringue, a creamy coconut filling and a delicious chocolate topping. I used milk chocolate, but dark chocolate works just as well if you prefer a more intense chocolate flavour. It’s a little cake, but every bit as indulgent as the full-sized versions ;). Another lovely Bounty-inspired dessert to add to the blog.

Note: It’s best to assemble the cake a few hours before serving, giving the meringue layers time to soften slightly. This makes the cake much easier to slice.

Ingredients for the coconut meringue layers:

• 6 large egg whites (240 g)
• a pinch of salt
• 240 g caster sugar
• 150 g desiccated coconut
• 1 tsp potato starch

All ingredients should be at room temperature.

Line three baking trays (or two large ones) with baking paper or a Teflon baking mat. Draw three circles, each 21 cm in diameter, on the paper.

Place the egg whites and a pinch of salt in the bowl of a stand mixer and whisk until stiff peaks form. Towards the end of whisking, gradually add the sugar, one tablespoon at a time, whisking continuously. Add the desiccated coconut and sifted potato starch, then gently fold everything together with a spatula.

Divide the mixture between the prepared trays, shaping it into three round meringue layers within the drawn circles.

Bake all three trays at the same time using the fan setting, at 150°C for approximately 50-60 minutes, until the meringue layers are crisp. They should feel dry and crunchy to the touch, not damp or soft. The layers will remain fairly flat rather than rising significantly. Remove from the oven and leave to cool.

Additionally:

• 100 g milk or dark chocolate, for coating the meringue layers
• extra desiccated coconut, for sprinkling over the cake

Melt the chocolate in a bain-marie or in the microwave. Leave to cool slightly. Spread the chocolate over the flat side of each cooled meringue layer and leave until set.

Ingredients for the coconut cream:

• 125 g mascarpone, chilled
• 250 ml double cream, chilled
• 2 tbsp icing sugar
• 3 tbsp desiccated coconut
• 1 tbsp coconut liqueur

Place the first three ingredients in the bowl of a stand mixer and whisk until thick and creamy. Add the desiccated coconut and coconut liqueur, then whisk briefly until combined.

Ingredients for the chocolate topping:

• 30 g milk chocolate
• 30 g dark chocolate
• 30 g butter

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

Method:

Divide the coconut cream into three equal portions. Place the first meringue layer on a cake stand, chocolate-coated side facing upwards. Spread one portion of the cream evenly over the top. Cover with the second coconut meringue layer, again with the chocolate-coated side facing upwards. Spread over the next portion of cream, then add the final meringue layer, chocolate-coated side up. Spread the remaining cream over the top, level it and drizzle with the chocolate topping. Sprinkle with extra desiccated coconut.

Keep the Bounty meringue cake refrigerated. Slice with a sharp serrated knife.

Enjoy!