Bounty Cake

Bounty Cake – homemade recipe with cocoa, coconut, and white chocolate base

There have been a few times when I needed a quick and fairly filling dessert for guests. The Bounty Cake is one of the options I always return to, especially for the combination of fluffy cocoa base, generous layer of coconut, and simple white chocolate glaze. It’s not complicated, it comes out in a large tray and doesn’t have hard-to-find ingredients.

Quick info

Total time: approximately 2 hours (including cooling)
Actual preparation time: 30-40 minutes
Baking time for the base: 15-20 minutes at 180°C
Servings: 20-24 pieces, depending on how it is cut
Difficulty: easy to medium
Recipe type: tray dessert, good for family or when you have more guests

Ingredients

Base:
100 g sugar
125 g butter or margarine, at room temperature
3 eggs
approximately 200 g flour
2 tablespoons cocoa
3 tablespoons milk
1 packet baking powder

Coconut cream:
450 ml milk
150 g butter
5 tablespoons semolina
150 g sugar
150 g coconut

Syrup:
2 tablespoons sugar
100 ml milk

Glaze:
300 g white chocolate
50 ml liquid cream
50 g butter

Preparation method

1. Preparing the syrup
I put 2 tablespoons of sugar to caramelize in a small pot over low heat. When the sugar turns golden, I pour 100 ml of milk over it. I keep it on low heat until all the caramel dissolves and I get a smooth syrup. I set it aside to cool.

2. The base
In a bowl, I cream the soft butter with the sugar until it becomes a slightly creamy mixture. I crack the eggs one by one and incorporate them well after each. Then I add the milk, sifted flour, cocoa, and baking powder. I mix just enough to have a uniform batter without lumps.

I pour the mixture into a large baking tray (usually I line it with baking paper beforehand). Leveling is done easily with a spatula. I put the tray in the preheated oven at 180°C and leave it for about 15-20 minutes. The base should be slightly elastic to the touch, not too dry. I take it out and let it cool, but not completely.

3. Soaking the base
Over the warm base, I pour the caramelized syrup prepared earlier. I help distribute it with a spoon so that it absorbs evenly.

4. Coconut cream
I put the milk and butter in a pot over medium heat. When the butter has melted, I sprinkle in the semolina and stir continuously. I add the sugar and then the coconut. I lower the heat and stir for another couple of minutes to thicken slightly. The cream is poured hot over the soaked base. I quickly level it with a wide knife or spatula, otherwise it hardens and becomes difficult to work with.

5. The glaze
All the ingredients for the glaze (broken white chocolate, liquid cream, and butter) are put on very low heat in a small pot. I stir constantly, without letting it boil, just until the chocolate melts and the mixture is smooth. I let it cool for a minute, then pour it over the coconut layer and spread it evenly.

6. Cooling and portioning
The tray goes in the fridge for at least 1-2 hours. The cake is easiest to cut with a knife heated in hot water, especially if you want to have straight edges on each piece.

Why I make this recipe often

It’s a quick cake, serves many, isn’t picky about ingredients, and keeps well. The base remains soft, the coconut layer is consistent, and it doesn’t dry out quickly. I can make it two days in advance without losing its flavor.

Tips and variations

Tips

Do not let the chocolate boil for the glaze, otherwise it can split.
If you have a convection oven, the base can bake a little faster – check after 15 minutes.
Add the semolina to the cream gradually to avoid lumps.
If you’re in a hurry, you can cool the base and cream faster in the fridge.
For the glaze, mix well until you no longer see traces of butter.

Substitutions

The butter in the base or cream can be replaced with margarine if you don’t have it or want a dairy-free option.
You can use milk chocolate instead of white for the glaze if you prefer the original taste.
Semolina can be replaced with corn grits (maize semolina) for gluten intolerance, but the texture is slightly different.

Variations

You can add a little vanilla to the cream for a more intense flavor.
A little salt can be added to the base and cream to enhance the flavor.
If you want a more rustic look, sprinkle a little coconut on top of the glaze while it’s still soft.

Serving ideas

Serve cold, directly from the fridge.
Can be cut into small squares for dessert platters at parties.
It can be additionally decorated with coconut flakes or grated chocolate on top of the glaze.

Frequently asked questions

1. Can I use dark chocolate for the glaze?
Yes, you can swap white chocolate for dark or milk chocolate if you prefer a more intense cocoa flavor.

2. How far in advance can I make the cake?
It keeps very well for 2-3 days in the fridge, so you can make it a day or two before serving.

3. Can I use margarine instead of butter?
Yes, both for the base and for the cream, margarine works just as well. The flavor will be slightly different, but the structure won’t change.

4. If I don’t have liquid cream, can I use milk?
For the glaze, you can use milk instead of liquid cream, but the final texture is slightly softer.

5. Can the cake be frozen?
I do not recommend freezing, as the coconut layer changes texture after thawing.

Nutritional values

Estimated, per average serving (from 20 servings): approximately 230-250 kcal, 14 g fat, 24 g carbohydrates, 3 g protein. Values vary depending on the ingredients used and the size of the pieces. Contains moderate amounts of sugar and fat from butter, coconut, and chocolate.

Storage and reheating

Keeps well for 2-3 days in the fridge, covered. No need to reheat, it is served cold. If the base hardens, let it sit for 10 minutes at room temperature before serving. The cake is not suitable for the freezer.

Preparing the syrup: Caramelize the 2 tablespoons of sugar, then extinguish it with 100 ml of milk. Let it sit until the sugar melts and then cool it down. Preparing the base: Room temperature butter is creamed with sugar until frothy. Add the eggs one by one, mixing well after each addition. Then add the milk, flour, cocoa powder, and baking powder, and homogenize the mixture. Pour it into a baking tray lined with parchment paper and bake in a preheated oven for about 15-20 minutes at 180 degrees. Preparing the cream: Put the milk and butter on the heat. When the butter has melted, add the semolina, sugar, and coconut. Let it simmer for another 2 minutes on low heat. While still warm, pour it over the soaked base and level it with a thick-bladed knife. Preparing the glaze: Put all the ingredients in a small pot and heat them until the chocolate melts. Attention!!! It must not boil!!! Occasionally remove it from the heat and stir until the glaze becomes smooth. Pour it over the cream and level it. Refrigerate for at least 1-2 hours, then portion it according to your preference with a knife, which should be kept in hot water.

 Ingredients: For the base: 100 g sugar, 125 g butter/margarine, 3 eggs, ~ 200 g flour, 2 tablespoons cocoa, 3 tablespoons milk, 1 baking powder. For the coconut cream: 450 ml milk, 150 g butter, 5 tablespoons semolina, 150 g sugar, 150 g coconut. For the syrup: 2 tablespoons sugar, 100 ml milk. For the glaze: 300 g white chocolate, 50 ml liquid cream, 50 g butter.

 Tags:  bounty cake