Giant Bounty Cake: the Recipe for a Coconut Filled Deliciousness Perfect for Summer!

Introducing our Giant Bounty Cake, a delectable treat that promises to elevate any occasion with its tropical charm and irresistible flavors. Perfect for a cozy afternoon tea, a delightful dessert after dinner, or a show-stopping centerpiece at celebrations, this cake is versatile and sure to impress. What sets this cake apart is the harmonious blend of rich coconut milk, creamy yogurt, and shredded coconut, creating a moist and tender crumb that melts in your mouth. Topped with a luscious dark chocolate ganache and infused with a sweet coconut syrup, each bite offers a perfect balance of sweetness and texture. Coconut enthusiasts and dessert lovers alike will fall in love with its tropical essence and the delightful experience it brings. Indulge in a slice of this Giant Bounty Cake and let the exotic flavors transport you to a paradise of taste.

What is Giant Bounty Cake?

The beloved Bounty bar, a creation of Mars, Inc., first delighted taste buds in 1951 with its simple yet indulgent combination of moist, sweetened coconut enrobed in rich milk or dark chocolate. This tropical treat quickly became a favorite around the world, cherished for its exotic flavor and satisfying texture. Drawing inspiration from this iconic confection, our Giant Bounty Cake offers a homemade twist on the classic Bounty bar. This cake transforms the familiar flavors into a luscious dessert, layering moist coconut-infused cake with a rich coconut syrup soak and a decadent dark chocolate ganache. It's a sophisticated yet nostalgic nod to the Bounty bar, perfect for those who love the classic treat but crave a more refined and shareable dessert experience.

Tips for The Best Giant Bounty Cake

• Ensure that eggs, yogurt, and coconut milk are at room temperature before mixing. This helps in achieving a smoother batter and a more consistent bake.
• Line your baking pan with parchment paper and lightly grease it. This prevents the cake from sticking and makes it easier to remove once baked.
• Place the cake in the center of the oven for even heat distribution. Avoid opening the oven door frequently, as this can cause the cake to sink.
• Use a skewer or toothpick to poke holes evenly across the cake's surface before pouring the syrup. This allows the syrup to soak in deeply, enhancing the flavor and moisture.
• When melting the chocolate for the ganache, do it slowly over a double boiler or in short bursts in the microwave, stirring frequently. Add the vegetable oil gradually to achieve a smooth and glossy finish.

Why is My Cake Dry?

The cake might be dry due to several factors: overmixing the batter, which can lead to a denser texture; overbaking, which can remove too much moisture; incorrect measurements, particularly using too much flour; or not properly soaking the cake with the syrup, which is essential for keeping it moist.

Why Did My Cake Collapse in The Center?

The cake might have collapsed in the center due to opening the oven door too early during baking, causing a sudden drop in temperature. Other reasons could include overmixing the batter, which can incorporate too much air, or using too much baking powder, leading to rapid rising and then collapsing.

Why is My Cake Soggy?

The cake might be soggy if the syrup was added while the cake was still too hot, causing it to absorb unevenly. Other reasons could include using too much syrup or not allowing the cake enough time to soak properly in the fridge.

How Do I Get the Coconut to Stick to The Chocolate Ganache?

To get the shredded coconut to stick to the chocolate ganache when decorating, sprinkle the coconut onto the ganache while it is still slightly warm and not fully set. This allows the coconut to adhere to the ganache as it cools and hardens.

Can I Make This Cake Ahead?

Of course! In fact, allowing the cake to soak in the syrup overnight enhances its flavor and moisture. You can prepare the cake and add the syrup a day in advance, then store it in the fridge. Add the chocolate ganache and shredded coconut decoration just before serving for the best presentation.

Can I Freeze This Cake?

Yes! To freeze, wrap the fully cooled and syrup-soaked cake (without the ganache) tightly in plastic wrap and then in aluminum foil. Freeze for up to three months. When ready to serve, thaw the cake in the refrigerator overnight and then add the chocolate ganache and shredded coconut decoration.

More Coconut and Chocolate Recipes For You!

Chocolate Coconut Rolls

4-Ingredient Coconut Chocolate Chip Truffles

No-Bake Chocolate and Coconut Truffles

Chocolate Coconut Cake

How to Store Giant Bounty Cake

Store any leftovers in an airtight container in the refrigerator. The cake will keep for up to 5 days. If you need to store it longer, you can freeze the leftovers following the freezing instructions, and they will keep for up to three months.

How to Make Giant Bounty Cake

Preheat the oven to 340°F (170°C).

Step 1

Step 1

Preheat the oven to 340°F (170°C).

In a large bowl, whisk together the dry ingredients: flour, cornstarch, shredded coconut, bakingpowder and vanilla sugar.

Step 2

Step 2

In a large bowl, whisk together the dry ingredients: flour, cornstarch, shredded coconut, bakingpowder and vanilla sugar.

Separately, combine the eggs with the sugar, the yogurt and the vegetable oil.

Step 3

Step 3

Separately, combine the eggs with the sugar, the yogurt and the vegetable oil.

Add the dry ingredients to the liquid ones and stir well to combine them together.

Step 4

Step 4

Add the dry ingredients to the liquid ones and stir well to combine them together.

Pour into a 16 cm baking pan and bake for about 55 minutes. Let the cake cool down, once you've taken it out of the oven.

Step 5

Step 5

Pour into a 16 cm baking pan and bake for about 55 minutes. Let the cake cool down, once you've taken it out of the oven.

In a pan on the stovetop, mix together the coconut milk with the sugar and vanilla sugar. Heat until the sugar fully dissolves.

Step 6

Step 6

In a pan on the stovetop, mix together the coconut milk with the sugar and vanilla sugar. Heat until the sugar fully dissolves.

Once the cake has cooled down, using a skewer or a toothpick, poke numerous holes throughout its surface.

Step 7

Step 7

Once the cake has cooled down, using a skewer or a toothpick, poke numerous holes throughout its surface.

Pour the syrup on top of the cake and wait for it to soak. Let the cake soak in the fridge for at least 3 hours.

Step 8

Step 8

Pour the syrup on top of the cake and wait for it to soak. Let the cake soak in the fridge for at least 3 hours.

Melt the chocolate with the vegetable oil and then pour the ganache on top of the cake to decorate it.

Step 9

Step 9

Melt the chocolate with the vegetable oil and then pour the ganache on top of the cake to decorate it.

While the ganache still hasn't set, decorate the sides with the shredded coconut.

Step 10

Step 10

While the ganache still hasn't set, decorate the sides with the shredded coconut.

Serve and enjoy!