Bounty cake
I have made the Bounty cake several times, usually when I need a quick coconut dessert that keeps well in the fridge. It's the kind of recipe that doesn't pose many problems, and the base, cream, and glaze fit together without worrying that something might go wrong. I only adapted the glaze; otherwise, the recipe is taken from Laura Sava's blog, without any other modifications.
Quick Info
Total time: about 1 hour (plus cooling in the fridge)
Preparation time: 25-30 minutes
Baking time for the base: 20-25 minutes
Servings: 12-15, depending on how large you cut the pieces
Difficulty: medium
Recipe type: coconut cake, suitable for various occasions or for the weekend
Ingredients
Base:
- 125 g butter
- 100 g sugar
- 3 eggs
- 200 g flour
- 2 tablespoons cocoa
- 3 tablespoons milk
- 1 heaping teaspoon baking powder
Syrup:
- 2 tablespoons sugar
- 100 ml milk
Coconut cream:
- 300 ml milk
- 3 heaping tablespoons semolina
- 100 g butter
- 100 g sugar
- 100 g coconut
Glaze:
- 200 g milk chocolate
- 6-8 tablespoons liquid cream
Preparation method
1. The base is made quite classically. I creamed the soft butter with sugar until I obtained a fluffy cream. I added the eggs one by one, mixing after each addition. I poured in the milk.
2. In a separate bowl, I sifted the flour, cocoa, and baking powder. I gradually added them to the butter mixture, mixing until I had a homogeneous dough.
3. I poured the mixture into a small baking tray, about 20x30 cm, lined with baking paper. I leveled it and placed it in the preheated oven at 180°C for 20-25 minutes. It's done when it passes the toothpick test. I let it cool completely in the tray.
4. For the syrup, I put the sugar in a small pot over heat, letting it caramelize, being careful not to burn it. I immediately poured in the milk (carefully, as it foams and splatters hot) and left it on low heat until all the caramel dissolved. I soaked the cooled base using a spoon or a brush, making it slightly moist all over.
5. For the coconut cream, I placed the milk, butter, and sugar in a small pot. I let it heat on low until the butter melted and the milk warmed up, then I gradually sprinkled in the semolina, stirring continuously. When it thickened (about 5-6 minutes), I added the coconut and let it cook for another 2-3 minutes, stirring. The cream is poured hot over the cooled and soaked base and leveled with a spatula or the back of a knife.
6. I placed the tray in the fridge for at least 30 minutes until the cream set.
7. For the glaze, I melted the broken chocolate pieces together with the liquid cream in a double boiler. I stirred until the chocolate was completely melted and a fluid glaze, easy to spread, was obtained. I poured it over the cream and leveled it while it was still warm.
8. I returned the cake to the fridge to let the glaze set. It is best cut with a sharp knife, heated in hot water and wiped, so that the chocolate does not mix with the coconut layer.
Why I make the recipe often
It is a simple cake that does not require many complicated steps and keeps well for a few days in the fridge. I love the combination of coconut and chocolate, and it cuts cleanly, making it practical for taking on the go or for packing.
Tips and variations
Tips
- The base should not be dry, so soaking is important.
- If you prefer a thicker cream, you can make one and a half times the amount, but I find the quantity in the recipe sufficient.
- For the glaze, the liquid cream helps to keep it fluid and shiny.
Substitutions
- The liquid cream in the glaze can be replaced with whipping cream.
- Milk chocolate can be replaced with dark chocolate, but it will significantly change the taste.
Variations
- You can drizzle melted white chocolate over the glaze for decoration.
- If you want a taller base, use a smaller tray or double the quantities for a larger tray.
Serving ideas
- It can be served cold, directly from the fridge.
- It goes well with coffee or as a packed dessert.
Frequently asked questions
1. Can I use another type of butter?
Yes, you can also use butter with a lower fat percentage, but the texture of the base and cream may be less fine.
2. Does the cream need to be hot when spreading?
Yes, the coconut cream spreads easiest when warm. If it cools, it becomes too thick and does not level easily.
3. Does the base need to be soaked while warm?
No. The base should be completely cooled before being soaked with the milk caramel syrup.
4. Can I use plant-based milk?
Plant-based milk works in theory, but it will change the taste and texture, especially in the cream.
5. Why is the knife dipped in hot water?
This way, the glaze does not break, and the cream does not mix with the chocolate layer, so the slices look clean.
Nutritional values
Estimate for one serving (from 15 pieces in the tray): approximately 250-280 kcal, 17 g carbohydrates, 18 g fats, 3 g proteins. Values are approximate and may vary depending on the brand of ingredients and serving size.
Storage and reheating
The cake keeps very well in the fridge, covered, for 3-4 days. It does not need reheating. I do not recommend freezing, as the texture of the cream and glaze does not remain the same after thawing. It is served directly cold.
Ingredients: Base: 125 g butter, 100 g sugar, 3 eggs, 200 g flour, 2 tablespoons cocoa, 3 tablespoons milk, 1 teaspoon baking powder. Syrup: 2 tablespoons sugar, 100 ml milk. Coconut cream: 300 ml milk, 3 tablespoons semolina, 100 g butter, 100 g sugar, 100 g coconut. Glaze: 200 g milk chocolate, 6-8 tablespoons liquid cream.
