Bounty loaf cake – inspired by the famous coconut chocolate bar – is a rich chocolate cake with a hidden coconut filling inside. Mine is closer to a dark chocolate version (my favourite), with an intensely chocolatey sponge, but you can use the same coconut filling in your favourite chocolate loaf cake recipe, too :). The coconut centre is slightly crumbly, so slice the cake into thicker pieces to keep everything neatly together. Highly recommended!
Ingredients for the chocolate cake:
- 200 g plain flour
- ½ teaspoon bicarbonate of soda
- 50 g cocoa powder
- 200 g caster sugar
- 175 g butter
- 2 eggs
- 1 tablespoon vanilla extract
- 80 ml sour cream
- 125 ml boiling water
- 175 g dark or milk chocolate chips
All ingredients should be at room temperature.
Place the flour, bicarbonate of soda, cocoa powder, sugar, butter, eggs, vanilla and sour cream into a food processor. Blend until smooth. Gradually pour in the boiling water, mixing continuously. Stir in the chocolate chips.
Ingredients for the coconut filling:
- 1 egg white (40 g)
- 130 g icing sugar
- 10 g potato starch (or cornflour)
- 150 g desiccated coconut
- 50 ml double cream
All ingredients should be at room temperature.
Whisk the egg white until stiff. Continue beating, gradually adding the icing sugar one tablespoon at a time, until thick and glossy. Add the starch, desiccated coconut and cream, and mix until combined. Using your hands, shape the coconut mixture into a thick log the length of your loaf tin (30 cm). It can be shaped in sections for easier handling.
Line a 30 x 11 cm loaf tin with baking parchment. Pour in about one-third to half of the chocolate batter. Place the coconut log in the centre, gently pressing it down, then cover with the remaining chocolate batter.
Bake at 160–170ºC for about 65–75 minutes, or until a skewer inserted into the cake comes out clean (it may have melted chocolate on it, but no raw batter). Remove from the oven and allow to cool before glazing.
Ingredients for the chocolate glaze:
- 80 ml double cream
- 80 g dark chocolate chips or chopped dark chocolate
Heat the cream in a small saucepan until almost boiling, then remove from the heat. Add the chocolate and leave for 2 minutes. Stir until smooth and glossy. Allow to thicken slightly before pouring over the cooled cake.
Note: The cake can also be baked in a 25 cm bundt tin; reduce the baking time to about 60 minutes. The cake will be slightly lower.
Enjoy!
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