Whenever I drive anywhere and have to get petrol, I always, without doubt, also get myself a bounty. They’re my favourite chocolate bar and the first one I’ll reach for at Christmas time when the celebrations come out. I haven’t, however, ever made a bounty cake and I have no idea why because coconut is a dream to work with within baking and really really elevates a simple sponge cake and is the perfect alternative for ground almond if you don’t have any.
Tips for top notch sponge:
- Room temperature is a must. Cold eggs do mix easily and will never hold the volume of air that you want that room temp eggs have.
- Ingredients at the ready. The worst thing you can do is not have them ready because sponge cake has a science to it, if you take time to weigh your ingredients whilst cooking you risk losing air in your mix which is very important to a good rise.
- Don’t over mix, we are all guilty of this but over mixing means you’ll lose the air and you won’t get that super moist sponge you are craving.
- Do I have to sift? If you want a good rise, then you should sift everything in because the mix will be much lighter than it would be without sifting.
- 220 g Plain Flour
- 220 g Olive Oil Butter
- 180 g Caster Sugar
- 90 g Desiccated coconut toasted
- 150 ml Almond and Coconut Milk
- 2 Duck Eggs
- 2 tbsp Olive Oil
- 1 tsp Vanilla Extract
- 1.5 tsp Baking Powder
- 1 tbsp Cornflour
- 2 tsp Coconut Milk Powder From Buy Whole Foods Online
Nutella and Cream Cheese Topping
- 3 tbsp Nutella
- 3 tbsp Philadelphia Cream Cheese
- 3 tsp Coconut Flakes
- 1/2 tsp Sea Salt
- 1 tsp Coconut Oil
- Heat the oven to 180c and line your loaf tin with one strip of parchment so you can lift it up out of the tin easily.
- In a frying pan without oil, toast your desiccated coconut until very lightly tanned in colour and place into a bowl immediately afterwards so it doesn't continue to cook.
- In a bowl, cream your butter and sugar until very pale and then add in your eggs, beat until creamy and thick and then add in your coconut powder milk (optional) but I really like the flavour it gives, your olive oil and vanilla extract and mix until combined.
- In another bowl, mix your dessicated coconut, flour, baking powder and cornflour and then pour into your batter, stiring slowly (not too much) until smooth and then add in your milk.
- Your your mix into your loaf tin and bake for 45 minutes until golden on the top. Remove from the tin and place on a rack and allow to cool fully before decorating.
- In a bowl mix your cream cheese and your nutella until smooth. In a pan place your coconut, coconut oil and salt and gently heat until tanned in colour and then pour into a bowl to cool. They will be delicious sweet and salty.
- Decorate your cake by lathering the frosting on top followed by the toasted coconut and enjoy!
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