Cake "Bounty" has the "very" taste of heavenly pleasure, which is firmly connected in our minds with the bar of the same name. Only the dessert that we will prepare today will turn out to be much juicier, will have an even richer coconut flavor, and will be covered with an even larger layer of soft dark chocolate on top. It's not a shame to put such a dessert on festive table or treat them to your family.

On a note:

• If possible, bake the chocolate sponge cake in a slow cooker.
• It is best to prepare a sponge cake in advance, 10-12 hours before assembling the cake.
• Cream 10-20-30% is suitable for soaking the cakes.

Ingredients

Dough:

• chicken egg 3 pcs.
• wheat flour 80 g
• sugar 120 g
• cocoa powder 20 g
• baking powder 0.5 tsp
• cream 140 ml

Filling:

• coconut flakes 140 g
• milk 200 ml
• butter 100 g
• sugar 100 g

Chocolate glaze:

• black chocolate 150 g
• milk 80 ml

Bounty cake recipe step by step at home

1. 
   The first step is to prepare a chocolate sponge cake, as it should cool well. Use a kitchen mixer or hand whisk to whisk. The first option is more convenient. Break into the mixer bowl chicken eggs... Add granulated sugar. Beat until the mass changes color, increases in size and the sugar grains dissolve. Begin whisking at a low speed and gradually work up to a high speed.
2. 
   While the eggs and sugar are beaten, sift into a deep bowl wheat flour, unsweetened cocoa, and baking powder. Stir all ingredients with a hand whisk.
3. 
   Pour the flour mixture into the egg and sugar mixture in small portions. After adding dry ingredients, gently, so as not to disturb the splendor of the egg mass, stir in with a spoon with upward movements.
4. 
   Homogeneous chocolate dough pour into a baking dish. The diameter of the mold is 20-22 cm. Lubricate the mold with either creamy or sunflower oil... You can cover it with parchment. Send to a preheated oven for 30-50 minutes at a temperature of 180-190 degrees. If using a multicooker, bake for 40-50 minutes in baking mode.
5. 
   Pierce the baked biscuit with a match or skewer. A dry skewer indicates that the cake is ready. Remove from the mold and leave to cool.
6. 
   Take care of the stuffing. Add butter, granulated sugar to a saucepan, pour milk. Submit to moderate heat. Heat the mass to dissolve the butter and almost all the sugar.
7. 
   Sprinkle in the coconut. While stirring, cook for about 10-15 minutes, until all the milk has evaporated.
8. 
   The mass should thicken. Cool the coconut filling.
9. 
   There are two ways to make chocolate icing. The first method is a water bath. Pour milk into a bowl, add chocolate pieces and set on water bath... Dissolve constantly, stirring until a smooth, uniform consistency. Or finely chop the chocolate, place in a deep bowl. Pour in hot milk. Stir quickly until desired consistency is obtained. Cool the chocolate icing to room temperature.
10. 
    Cut the cake in half. Saturate with cream. And soak the bottom cake with less cream so that the cake does not fall apart. Lay in the coconut filling. Tamp and flatten lightly.
11. 
    Cover with a second half.
12. 
    Pour on all sides chocolate icing.
13. 
    Decorate as you like. I used mastic flowers and coconut for decoration. Send the bounty cake to the refrigerator for a couple of hours. And then treat your loved ones. Enjoy your tea!

We recommend trying the Bounty cake for all lovers of the popular chocolate bar with the same name. Having delicate texture and a light coconut aroma, the baked goods simply "melt in your mouth", making you want to eat another bite as soon as possible!

The cake consists of a soft, richly soaked biscuit, smooth chocolate glaze and, of course, a thick layer with coconut flakes, thanks to which the dessert turns out to be very similar in taste to purchased sweets. So why not create "heavenly pleasure" at home ?!

Ingredients:

For biscuit:

• eggs - 3 pcs.;
• cocoa powder - 2 tbsp. spoons;
• baking powder - ½ tsp;
• sugar - 120 g;
• flour - 80 g.

For impregnation:

• coconut liqueur - 2 tbsp spoons;
• water - about 100-120 ml.

For filling:

• coconut flakes - 150 g;
• butter - 100 g;
• milk - 200 ml;
• sugar - 100 g.

For glaze:

• milk - 100 ml;
• cocoa powder - 4 tbsp. spoons;
• butter - 50 g;
• sugar - 4 tbsp. spoons.

Bounty cake step by step recipe with photo at home

How to make a biscuit for a Bounty cake

1. Combine eggs (without prior separation into whites and yolks) with sugar. Beat with a mixer until the sugar grains disappear completely and the volume of the mass increases significantly.
   
2. Combine baking powder, flour and cocoa powder in a separate bowl. After sifting, add a mixture of dry components to the egg mass. Knead dough light movements from bottom to top, achieving a homogeneous, smooth composition with uniform chocolate coloration.
   
3. Cover the bottom of the heat-resistant form with oiled parchment, grease the sides with a piece of butter. We fill the container with a viscous biscuit dough... Please note that the number of products in the recipe is calculated for a mold with a diameter of 20-22 cm; if your mold is larger, the proportions of the ingredients should be increased.
   
4. We send the container with the dough into an oven heated to 200 degrees. We bake for about 20-25 minutes. Having completely cooled, cut the biscuit into two cakes.
   
5. For impregnation, dissolve coconut liqueur in plain drinking water, which will add ready-made cake additional flavor. However, if you wish, you can do without alcohol by soaking the cakes, for example, with liquid milk cream.
   

   How to make bounty cake filling

6. Mix milk with butter and sugar. Warm up, stirring, until the sugar grains are completely dissolved and the oil bar is melted.
   
7. Pour the whole portion of dry coconut flakes into the milk mass at once, mix.
   
8. Bring to a boil and cook, not forgetting to stir, over low heat for 10-15 minutes. When the shavings have completely absorbed the liquid and thickened, remove the pan from the heat and cool the future cake filling.
   
9. Pour the bottom cake abundantly with impregnation. From above, ramming, distribute the coconut mass in an even layer. We cover the filling with the second cake, which we also do not forget to thoroughly soak.
   

   How to make bounty icing

10. We mix milk with sugar. Pour in cocoa powder and add butter. While stirring, cook the glaze until smooth and lightly thickened. Cool to a warm state.
    
11. Pour the icing onto the cake. Using a silicone spatula, spread it evenly over the surface and sides of our baked goods.
    
12. We send the finished Bounty cake to the refrigerator shelf for impregnation (it will take at least 3 hours). Cut the chilled dessert in portions and serve!
    

Enjoy your tea!

Hello dear readers of our blog!

Today we will tell you how to make a Bounty cake. It turns out to be very tasty and satisfying. Be sure to try this heavenly treat. Well, for clarity, our step by step recipe with photo.

It should be noted that the Bounty cooked with your own hands turns out to be much tastier than what is sold in the store. Checked.

Homemade cakes are not so dry, but rather airy, and the filling is more tender and not so cloying. And in combination with coconut cream, chocolate sponge cake is simply incomparable.

At home, the cake is prepared in different ways. It can be cooked in a slow cooker, or even without baking at all. Then, instead of cakes, ordinary vanilla crackers are crushed.

But we will cook at home in best traditions... And to find out how to bake a cake, read below.

Ingredients:

1. Eggs - 2 pieces
2. Sugar - 1 glass
3. Flour - 1 glass
4. Baking powder - 1 tsp.
5. Vegetable oil - 50 g
6. Milk - 1 glass
7. Cocoa - 5 tbsp. l.
8. For the cream:
9. Milk - 0.5 liters
10. Sugar - 100 g
11. Semolina- 5 tbsp. l.
12. Butter- 100 g
13. Coconut flakes - 200 g
14. For glaze:
15. Chocolate - 90 g
16. For decoration:
17. Bounty bars - 6 pcs.

Cooking method:

By the way, you can also decorate the cake as you wish, if you cook, for example, on New Year's Eve or Christmas, then on top you can make a picture of a snowflake from coconut flakes.

Well, or with might and main give free rein to your imagination and use the pastry syringe, which can be purchased HERE.

If you liked the recipe, share it with your friends and subscribe to updates so as not to miss new recipes! Until next time, friends!

Cake "Bounty", the recipe with a photo of which was sent by Anna Kempi (on the forum - Anyuta), will bring you heavenly pleasure! I'm sure that with this detailed description and step by step photos preparation of "Bounty" will not cause difficulties for you.

Anyuta writes:

Bounty cake

Composition:

Biscuit:

• 250 ml sour cream
• 150 ml of kefir
• 200 ml vegetable oil
• 400 ml flour
  (or 250 g, or 1.5 cups)
• 0.75 teaspoons of baking soda
• 300 ml sugar
• ½ teaspoon vanilla sugar
• 200 ml coconut flakes

Cream:

• 1 package of Mascarpone cheese
• 1 package of cream (250 ml)
• 2 tbsp. tablespoons of thick sour cream
• 100 ml coconut flakes
• 100 ml sugar
• a little vanilla sugar

Glaze:

• 6 teaspoons of sugar
• 2 teaspoons of cocoa powder
• 3 tbsp. spoons of milk
• 50 g butter

* you will also need a baking sheet, baking paper, sieve, mixer

Bounty cake - recipe with photo:

1. Line a baking sheet with paper and turn the oven to 200 degrees.

   Prepared baking sheet

2. Preparing the bounty cake dough. Mix kefir with sour cream.

   Kefir and sour cream

3. Add baking soda and stir for a couple of minutes - the mixture should be covered with small bubbles.
4. Pour in sugar, pour in vegetable oil, mix gently (it is better to use an ordinary whisk).

   Add oil

5. Sift flour into a separate bowl.

   Sifting flour

6. Sift the sifted flour into a bowl to the liquid mixture again, stir thoroughly and gently.

   
   
   Kneading the cake dough

7. Stir in the coconut flakes.

   Add the coconut flakes

8. Knead the dough gently.

   Bounty cake dough is ready

9. Use a fin or spatula to spread it over the baking sheet. Try to do everything quickly and accurately - biscuit dough does not like long stirring and idle time.

   
   
   Put the dough on a baking sheet

10. Bake until golden brown. Minutes 15. It should rise well and please you with its porous structure :).

    Bounty cake base

11. Gently transfer the sponge cake from the baking sheet by tilting it and pulling the edge of the paper, and cut into pieces according to the size of your dish. My dish is quite narrow, so I cut the cake into six pieces, from which I will assemble the cake. If you have a rectangular baking sheet, then this is great: it is convenient to cut the rectangle into three equal parts, and place the cake itself, for example, on a cutting board (if there is no suitable dish), after covering it with openwork paper napkins.

    Cutting the cake

12. Now we are preparing the cream for the "Bounty" cake... First, whisk the cream until a thick consistency that holds its shape well.

    Whisk the cream

13. In a separate container, beat the cheese, sugar, vanilla sugar and coconut flakes.

    
    
    Beat the cheese with sugar and shavings

14. Add the cheese mixture to the cream and stir until smooth.

    Mix both mixtures

15. Add two tablespoons of sour cream and stir the cream again.

    
    
    Bounty cake cream

16. Now let's start assembling our "Bounty" cake... Place the first crust on the prepared dish. It may happen that some part of your cake will crack or break - no big deal! - the main thing is that there should be at least two wholes: they will be the first (bottom) and the last (top) cake. So, the bottom cake is whole.

    First cake

17. Spread some cream on it.

    Layer of cream

18. Gently place the second crust on top, lightly press down. Lubricate with cream.

    Second cake

19. Put the third cake, in my case - a composite of three equal parts, placed close to each other.

    Third cake

20. Lubricate with cream again.

    Lubricate the cake with cream

21. And put in your last cake. Press down gently on the cake and adjust its shape.
22. Coat the whole cake with the remaining cream: top and sides. It is convenient to do this with a fin or flat spatula.

    Apply cream on the bounty cake

23. Cooking chocolate icing for "Bounty": mix sugar (or icing sugar) with cocoa (so that there are no lumps), add milk, put on fire. While stirring, bring to a boil. Then add the butter.
24. Cool slightly and gently apply the still liquid icing to the cake.

    Putting icing on the Bounty cake
    

25. Put the finished Bounty cake in the cold to set the icing.

Bounty cake

We recommend all fans of the popular coconut bar to cook real cake"Bounty". Such a dessert literally melts in your mouth, and its delicate cream and the enchanting aroma of exotic walnut is a real delight. Thanks to the interlayer of coconut flakes and shiny chocolate glaze, the taste of the dessert is in no way inferior to all known bars.

Delicate and delicious coconut bars "Bounty" conquered the whole world and inspired confectioners to cook a whole cake from chocolate biscuit, coconut cream and glaze.

For the biscuit, prepare in advance:

• 70 ml of milk;
• two eggs;
• 130 g butter;
• 110 g granulated sugar;
• 110 g / s flour;
• 1 tsp baking powder;
• 60 g cocoa.

Ingredients for the cream:

• incomplete glass of milk;
• half a glass of granulated sugar;
• incomplete glass of coconut pulp flakes;
• half a packet of oil.

Ingredients for the glaze:

• 60 g of white sugar and cocoa powder;
• three tablespoons of milk;
• a stick of butter 50 grams.

You can also add semolina to the cream, which will make its texture soft and rich.

Cooking method:

1. The first step is to beat the eggs with sugar until fluffy, then add butter and mix everything well again with a mixer.
2. Combine flour with a ripper and cocoa, add dry ingredients to egg mixture and stir.
3. Cover the mold with parchment and pour out the dough. Bake the biscuit for 40 minutes (temperature - 190 ° C).
4. Then cool the base and cut it lengthwise.
5. Pour milk into a saucepan, add butter and place on the stove. Cook until butter is melted, then add sweetener and coconut. Stir and cook until thick.
6. In another saucepan, combine milk, butter, cocoa and sugar with a blender, put on fire and heat the ingredients.
7. Now apply cream on the bottom of the biscuit, put the other half on top, press down slightly, pour the glaze on the surface and sides and sprinkle with coconut.
8. The cake should stand in the cold before serving. Better to leave it overnight.

A quick recipe without baking

The "Bounty" cake without baking cakes will also delight you with its sweetness and taste. To do this, you can buy ready-made biscuits or regular shortbread cookies.

Ingredients:

• 320 g cookies;
• 210 coconut flakes;
• 480 ml of milk;
• pack of butter;
• a bag of vanilla sugar;
• 130 g regular sugar;
• two yolks;
• two tablespoons of starch and flour.

Cooking method:

1. Take two yolks and half the sugar, beat until fluffy. Then pour in half the milk, add the starch and flour and mix everything again with a mixer.
2. Mix the remaining milk and sugar and put on fire. As soon as the milk drink boils, add the previously prepared mass and cook until the contents of the saucepan are pudding.
3. Beat the butter and combine with the cooled milk pudding, add vanilla sugar, shavings and mix again.
4. Spread the cookies in layers on the plate. Coat each with cream, and sprinkle the last creamy layer with coconut flakes. Put the dessert in the cold for three hours.

Mousse dessert

Coconut flakes and curd are an excellent combination of flavors. And if you use such a duet in the preparation of a cake, you get a delicious and sweet mousse dessert.

Ingredients:

• 420 g of cottage cheese;
• 120 g flour;
• 60 g coconut flakes;
• 160 g sugar;
• 140 g butter;
• 0.5 tsp baking powder;
• four eggs;
• 170 g of dark chocolate.

Cooking method:

1. For the filling, you need to mix the egg, curd product and 60 g of sugar, and then curd mass mix with coconut flakes. If the filling is too runny, add a little starch.
2. Melt the butter and chocolate in a water bath. Once the frosting has cooled, stir in the remaining sugar and eggs. You just have to add flour, baking powder and mix everything until smooth.
3. Pour half of the dough into a parchment pan, then distribute curd filling and fill it with the remaining dough. Bake the cake for an hour (temperature - 170 ° C).

Bounty cake in a slow cooker

If you doubt that it is possible to make a Bounty cake in a multicooker, then write down the recipe and feel free to start making the dessert. You will need coconut flakes, you can buy them in sachets, or you can take a whole coconut and remove the pulp from it.

Coconut flakes are a dry product, so it is better to boil it in milk with the addition of butter.

Ingredients for the dough:

• three eggs;
• 130 g granulated sugar;
• 90 g flour;
• two spoons of cocoa;
• 0.5 tsp baking powder.

Ingredients for the filling:

• a cup of milk;
• half a packet of oil;
• 110 g of sweet sand;
• 160 g coconut flakes.

Ingredients for glaze and impregnation:

• 12 tablespoons of cream (for impregnation);
• half a cup of milk;
• 60 g butter;
• four tablespoons of cocoa and sweet sand.

Cooking method:

1. Beat eggs with sugar with a mixer, and mix the fluffy mass with all the loose ingredients.
2. Oil the multicooker bowl and pour the dough into it. Select the Bake mode and set the time to one hour.
3. Cool the finished biscuit and cut into two cakes.
4. You can also cook coconut cake cream in a slow cooker. To do this, pour milk into a bowl, put butter and add sugar. Turn on the "Extinguishing" mode. Once the sweet sand has dissolved, add the coconut flakes and cook the cream in the same mode for half an hour.
5. Saturate the cakes with cream. Apply cream evenly on one, put another on top and press down slightly.
6. We also prepare icing in a slow cooker. Combine all the icing ingredients in a bowl and simmer until thick. Pour it over the top and sides of the cake and leave it cold overnight.

Recipe from Grandma Emma

The famous grandmother Emma suggests making not a cake, but real coconut Bounty bars. It may seem to many that the recipe is rather complicated, but in fact everything turns out to be simple and affordable.

Ingredients:

• 320 g coconut flakes;
• 550 g of condensed milk;
• 320 g of chocolate.

Cooking method:

1. First of all, mix exotic nut shavings with condensed milk. Add two tablespoons of vanilla sugar for flavor.
2. Cover the form with parchment and pour the sweet mass into it. Cover with plastic wrap and place in the freezer for exactly one hour.
3. Once the filling is firm, peel it free from the paper and transfer it to a board, cut into equal bars 6 cm long and 2 cm wide.
4. Now you need to melt the chocolate, but it is not easy to melt it, but to temper it. And here everything is simple. Put 200 g of chopped chocolate in a bowl and melt it in a water bath, warming up to a temperature of 49 degrees. Then remove it and place the unmelted remaining chocolate in the resulting composition. Stir to melt all the chocolate. You can check whether the desired result was achieved as follows: pour a spoonful of glaze on the foil, smear it a little and wait. If, after hardening, the chocolate becomes brittle and breaks, then you did everything right.
5. Dip the coconut blanks in chocolate and put them on paper. Then we put it on a dish and treat the guests.

Bounty souffle cake

If you are looking for original recipe dessert "Bounty", then we suggest making a soufflé cake. The recipe will need coconut milk, but if you can't find it in the store, you can prepare the drink yourself.

1. To do this, mix half a liter of milk and 200 g of coconut flakes.
2. We boil the composition a little and insist in the refrigerator overnight.
3. The next day, the mixture must be filtered.

Of course, this is not real coconut milk, but the taste and aroma are very similar.

Ingredients for the dough:

• two eggs;
• four tablespoons of sweet sand;
• 1.5 tablespoons of cocoa;
• 2, 5 tablespoons of flour;
• a bag of baking powder and vanilla sugar;
• two tablespoons of vegetable oil.

Ingredients for soufflé:

• 320 g small marshmallows (marshmallows);
• a glass of coconut milk;
• 110 g coconut flakes;
• 110 g white chocolate;
• 480 g of Philadelphia cheese.

Cooking method:

1. Mix eggs with aromatic sugar and a pinch of salt with a mixer. Add white sugar in portions and continue whisking. As soon as the mass increases in size, add flour with a ripper and cocoa, add butter.
2. Fill the form with parchment with the dough and bake the base for 15 minutes (temperature - 200 ° C).
3. For soufflé, pour a little into the saucepan raw milk, heat, but do not boil. Pour the broken chocolate with warmed milk and put in the microwave for 20 seconds.
4. Mix the marshmallows with the remaining milk and place in a water bath. Hold until the marshmallows dissolve into the drink.
5. Combine the two melted ingredients and leave the mixture to cool at room temperature.
6. Whip the cheese with coconut and mix with the sweet mass of chocolate and marshmallows.
7. Put the cooled crust in a baking dish, pour the soufflé on top and put the dessert in the refrigerator for three hours.
8. Then remove the mold, transfer the cake to a platter, decorate with ready-made chocolate icing and sprinkle with coconut flakes.

How to decorate a dessert in an original way

There is different variants beautifully decorate the cake, it all depends on imagination.

• You can just do protein cream, add multi-colored to it food colorings and apply original patterns and flowers to the dessert.
• If the cake is for children's party, then you can work with mastic and make figures of different cartoon characters.
• But even with ordinary chocolate icing and coconut flakes, the cake looks beautiful, and most importantly, appetizing.

You can serve the cake whole or in portions, it looks even more attractive in cut, thanks to the combination of a dark crust and a white interlayer.

Coconut cake "Bounty" will really give you "heavenly delight". And now you know all the secrets of making this delicious dessert... Isn't this a holiday? It turns out that getting a ticket to paradise is so easy!