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Vanilla Coconut Cake with Chocolate Frosting and Bounty Bar Garnish Recipe

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4.4 from 80 reviews

This indulgent Bounty Cake combines moist vanilla coconut layers with a rich coconut filling and a luscious chocolate frosting, topped with chopped Bounty bars for the ultimate chocolate-coconut treat. Perfect for special occasions or anytime you crave a tropical-inspired dessert.

Ingredients

Vanilla Coconut Cake

  • 100 g unsalted butter (room temperature)
  • 100 ml sunflower oil
  • 340 g sugar (white granulated)
  • 4 extra-large eggs
  • 300 g self-raising flour
  • 1 tsp salt
  • 400 ml coconut milk
  • 1 tsp vanilla extract
  • 50 g desiccated coconut

Coconut Filling

  • ¼ cup condensed milk
  • 90 g desiccated coconut

Chocolate Frosting

  • 100 g dark chocolate
  • 100 g milk chocolate
  • 90 g unsalted butter
  • 1 tbsp golden syrup
  • 1 tsp vanilla extract
  • 450 g powdered sugar
  • 90 g sour cream
  • 2 tbsp whipping cream

Topping

  • Bounty bars, sliced

Instructions

  1. Prepare Cake Tins: Preheat the oven to 180°C (350°F). Grease and line two 22cm (9-inch) round cake tins with oil and parchment paper to ensure easy removal of the cakes after baking.
  2. Make Cake Batter: In a stand mixer fitted with a paddle attachment, combine the oil, room-temperature butter, and sugar. Beat at medium-high speed for about 4 minutes until the mixture is light and fluffy.
  3. Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition and scraping down the sides to ensure even mixing.
  4. Mix Dry Ingredients: Sift together the self-raising flour and salt. Add this flour mixture to the wet ingredients and blend on low speed just until combined to avoid overmixing.
  5. Add Coconut Milk and Vanilla: In a separate jug, mix coconut milk with vanilla extract. With the mixer on low speed, slowly pour this liquid into the batter. Scrape down the bowl to combine thoroughly, ensuring the batter is smooth and lump-free.
  6. Fold in Desiccated Coconut: Using a rubber spatula, gently fold 50 g of desiccated coconut into the batter for texture and flavour.
  7. Bake the Cake Layers: Divide the batter evenly between the two prepared cake tins. Bake in the preheated oven for 40 minutes or until a tester inserted in the center comes out clean. Let cakes cool in their tins for 30 minutes before transferring to a wire rack to cool completely.
  8. Prepare Coconut Filling: Combine 90 g desiccated coconut with ¼ cup condensed milk in a bowl and stir until well incorporated. Set aside for assembly.
  9. Melt Chocolate and Butter: Place dark and milk chocolate with unsalted butter in a heatproof bowl over simmering water (double boiler). Stir until melted and smooth. Allow to cool slightly.
  10. Make Chocolate Frosting: Transfer the melted chocolate mixture to a stand mixer bowl fitted with the whisk attachment. Add golden syrup and vanilla extract and mix briefly.
  11. Add Icing Sugar and Sour Cream: Sift half the powdered sugar over the chocolate mixture and whisk to combine. Add sour cream and beat until smooth and homogeneous. Sift in the remaining powdered sugar and continue beating on medium-high speed until the frosting becomes fluffy.
  12. Incorporate Whipping Cream: With the mixer running at medium-high speed, add the whipping cream and beat until the frosting is light and airy. Transfer the frosting to a piping bag for easy application.
  13. Trim Cake Layers: If the cake layers have domed tops, level them with a sharp knife for stable stacking.
  14. Assemble the Cake: Place the first cake layer on a cake plate and secure it with a small amount of frosting. Pipe a layer of frosting evenly over the top and smooth it out. Pipe a ring of frosting around the edge and fill the center with the coconut filling.
  15. Add Second Layer and Frost Cake: Position the second cake layer on top with the cut side facing down. Pipe frosting over the top and sides, then use a knife to create decorative swirls in the frosting.
  16. Decorate: Arrange sliced Bounty bars on top of the cake for a stunning finish. Slice and serve to enjoy the rich coconut and chocolate flavours.

Notes

  • Ensure butter is at room temperature for smooth batter.
  • Use a gentle folding technique to keep the cake light and fluffy.
  • Sifting the sugar helps prevent lumps in the frosting.
  • If Bounty bars are unavailable, shredded coconut and chopped chocolate can be used as topping alternatives.
  • If you don’t have self-raising flour, you can substitute with all-purpose flour plus 1 1/2 teaspoons baking powder.

Find it online: https://recipethrive.com/vanilla-coconut-cake-with-chocolate-frosting-and-bounty-bar-garnish-recipe/