<\/em><\/strong><\/p>\n

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Bounty loaf cake \u2013 inspired by the famous coconut chocolate bar \u2013 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!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the chocolate cake:<\/span><\/p>\n

\n
• 200 g plain flour<\/li>\n
• \u00bd teaspoon bicarbonate of soda<\/li>\n
• 50 g cocoa powder<\/li>\n
• 200 g caster sugar<\/li>\n
• 175 g butter<\/li>\n
• 2 eggs<\/li>\n
• 1 tablespoon vanilla extract<\/li>\n
• 80 ml sour cream<\/li>\n
• 125 ml boiling water<\/li>\n
• 175 g dark or milk chocolate chips<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  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.<\/p>\n

  Ingredients for the coconut filling:<\/span><\/p>\n

  \n
  • 1 egg white (40 g)<\/li>\n
  • 130 g icing sugar<\/li>\n
  • 10 g potato starch (or cornflour)<\/li>\n
  • 150 g desiccated coconut<\/li>\n
  • 50 ml double cream<\/li>\n<\/ul>\n

    All ingredients should be at room temperature.<\/p>\n

    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.<\/p>\n

    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.<\/p>\n

    Bake at 160\u2013170\u00baC for about 65\u201375 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.<\/p>\n

    Ingredients for the chocolate glaze:<\/span><\/p>\n

    \n
    • 80 ml double cream<\/li>\n
    • 80 g dark chocolate chips or chopped dark chocolate<\/li>\n<\/ul>\n

      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.<\/p>\n

      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.<\/p>\n

      Enjoy!<\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      Bounty loaf cake \u2013 inspired by the famous coconut chocolate bar \u2013 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<\/p>\n","protected":false},"author":1,"featured_media":6766,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19,50,81],"tags":[96,107,125,104,97,142],"duration":[],"tag_group":[],"class_list":["post-6763","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bundt-cakes-loaf-cakes","category-chocolate-cakes","category-easter","tag-chocolate","tag-cocoa-powder","tag-desiccated-coconut","tag-double-cream","tag-egg-whites","tag-soured-cream"],"acf":[],"yoast_head":"\n