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Bounty cake decorated with chocolate glaze and desiccated coconut
Decadent coconut cake coated in a shiny dark chocolate glaze

Coconut & Chocolate Bounty Cake

Author: Flavelo
Recipes Cakes and Desserts
For those who love the classic pairing of coconut and chocolate, this cake is heaven. The focus here isn't on heavy buttercreams, but on the light yet textured consistency of coconut cream and desiccated coconut, sealed with a crisp chocolate layer. Cooling, not too sweet, and can be made without baking (if using a ready-made sponge).
🕒 Prep Time 30 mins
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 450 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Springform cake tin
  • Bowl for melting over water bath

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Sprinkle the gelatine into the cold water and let it bloom for 5-10 minutes. Then heat in the microwave or on a low hob until liquid, but DO NOT boil!

Tip: Boiling destroys the protein structure of the gelatine, and the cream will not set.
2 ✓

Pour the coconut milk and cream into a saucepan with the sugar. Heat until the sugar dissolves and it begins to steam.

Tip: The desiccated coconut softens better in the warm liquid.
3 ✓

Stir the desiccated coconut and the dissolved gelatine into the warm creamy base. Allow to cool to room temperature.

Tip: If you pour it onto the sponge while hot, it might make it soggy. The mixture needs to thicken slightly.
4 ✓

Place the sponge into the cake tin. Pour over the lukewarm coconut cream, smooth it out, and refrigerate for 4 hours until completely set.

Tip: Tap the tin against the table a few times to release air bubbles.
5 ✓

Break the chocolate into a bowl, add the butter, and melt over simmering water (bain-marie).

Tip: The steam shouldn't be too hot, and the bottom of the bowl shouldn't touch the water, or the chocolate might burn.
6 ✓

Pour the melted chocolate into the centre of the set cake and quickly smooth it out towards the edges.

Tip: Because of the cold cream, the chocolate will start setting immediately, so work fast!
7 ✓

Return to the fridge for another 30 minutes, then slice with a knife dipped in hot water.

Recipe FAQ

Why is my cream lumpy?
You didn't dissolve the gelatine properly, or added it to cream that was too cold, causing it to set instantly ("shock").
The chocolate glaze on top is impossible to cut, what should I do?
Dip your knife in hot water before slicing; this will melt through the glaze without cracking it.

Ingredients

  • 1 whole Sponge cake base (24 cm)
  • 150 g Desiccated coconut
  • 300 ml Double cream
  • 200 ml Coconut milk (thick canned variety)
  • 100 g Sugar
  • 200 g Dark chocolate
  • 50 g Butter
  • 15 g Gelatine powder
  • 50 ml Water (for gelatine)