We recommend all fans of the popular coconut bar to make a real bounty cake. Such a dessert literally melts in your mouth, and its delicate cream and the enchanting aroma of an exotic walnut delight you. Thanks to a layer of coconut flakes and shiny chocolate glaze, the dessert is as good as any known bar in taste.

Bounty Coconut Cake Classic Recipe

Bounty's delicate and delicious coconut bars have conquered the world and inspired pastry chefs to make a whole cake of chocolate biscuit, coconut cream and glaze.

For a biscuit, prepare in advance:

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

Ingredients for Cream:

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

Glaze Ingredients:

  • 60 g of white sugar and cocoa powder;
  • three tablespoons of milk;
  • 50 gram oil bars.

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 oil and mix well again with a mixer.
  2. Combine the flour with a cultivator and cocoa, add the dry ingredients to the egg mixture and mix.
  3. Cover the mold with parchment and pour out the dough. Bake a biscuit for 40 minutes (temperature - 190 ° C).
  4. Then cool the base and cut along.
  5. Pour milk into the stewpan, add butter and place on the stove. Cook until the butter has melted, then sprinkle the sweetener and coconut. Stir and cook until thickened.
  6. In another stewpan, mix milk, butter, cocoa and sugar with a blender, put on fire and warm the ingredients.
  7. Now apply cream to the bottom of the biscuit, put the other half on top, slightly press down, pour glaze on the surface and sides and sprinkle with coconut.
  8. Before serving, the cake should stand in the cold. Better leave it overnight.

Quick recipe without baking

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

Ingredients:

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

Cooking method:

  1. Take two yolks and half sugar, whisk 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 begins to boil, add the previously prepared mass and boil until the contents of the stew-pan become pudding.
  3. Whip the butter and combine with the cooled milk pudding, add the vanilla sugar, chips and mix again.
  4. Lay the cookie on the dish in layers. Spread each cream, and sprinkle the last cream layer with coconut flakes. Put the dessert in the cold for three hours.

Mousse dessert

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

Ingredients:

  • 420 g of cottage cheese;
  • 120 g of flour;
  • 60 g coconut flakes;
  • 160 g of 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, the curd product and 60 g of sugar, and then mix the curd mass with coconut flakes. If the filling is too liquid, add a little starch.
  2. Melt the butter and chocolate in a water bath. Once the icing has cooled, mix it with the remaining sugar and eggs. You just have to introduce the flour, baking powder and mix everything until smooth.
  3. Pour half the dough into the parchment form, then distribute the curd filling and fill it with the remaining dough. Bake the cake for an hour (temperature - 170 ° C).

Bounty cake in a multicooker

If you doubt that you can make a Bounty cake in a multicooker, then write down the recipe and boldly proceed with the embodiment of the dessert. You will need coconut flakes, you can buy it in bags, 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 of granulated sugar;
  • 90 g of flour;
  • two tablespoons of cocoa;
  • 0.5 tsp baking powder.

Ingredients for the filling:

  • a cup of milk;
  • half a pack 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 of oil;
  • four tablespoons of cocoa and sweet sand.

Cooking method:

  1. Beat the eggs with sugar with a mixer, and mix the lush mass with all the loose ingredients.
  2. Oil the bowl of the multicooker and pour the dough into it. Select the “Baking” mode and set the time to one hour.
  3. Cool the finished biscuit and cut into two cakes.
  4. You can also make coconut cream for the cake in a slow cooker. To do this, pour milk into the bowl, put the butter and pour sugar. Turn on the "Extinguishing" mode. Once the sweet sand has dissolved, add the coconut flakes and in the same mode, cook the cream for half an hour.
  5. Soak the cakes with cream. Apply cream evenly on one, lay the other on top and slightly press down.
  6. Also in the slow cooker we prepare glaze. In a bowl, combine all the ingredients for the glaze and cook in the "Stew" mode until the mass becomes thick. Pour it on top and sides of the cake and leave the dessert in the cold overnight.

Recipe from Emma's Grandma

Famous grandmother Emma doesn’t offer to cook a cake, but real bounty coconut bars.It may seem to many that the recipe is quite 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, mix the shavings of an exotic nut with condensed milk. Add two scoops of vanilla sugar for flavor.
  2. Cover the form with parchment and pour the sweet mass into it. Cover with foil and place in the freezer for exactly an hour.
  3. As soon as the filling becomes firm, free it from paper and transfer 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, and do tempering. And here everything is simple. In a bowl, put 200 g of crushed chocolate and melt it in a water bath, warming to a temperature of 49 degrees. Then remove it and put in the resulting composition the unmelted remaining chocolate. Stir until all the chocolate has melted. To check whether it was possible to achieve the desired result, you can do this: pour a spoonful of glaze onto the foil, smear it a little and wait. If after hardening the chocolate has become brittle and breaks, then you did everything right.
  5. We lower the coconut blanks into chocolate and put it on paper. Then we shift to the dish and treat the guests.

Cake souffle "Bounty"

If you are looking for an original recipe for a bounty dessert, we suggest you make souffle cake. The recipe will need coconut milk, but if you could not find it in the store, you can make a drink yourself.

  1. To do this, mix half a liter of milk and 200 g of coconut flakes.
  2. Boil the composition a little and insist the night in the refrigerator.
  3. The next day, the mixture needs to 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 Souffle:

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

Cooking method:

  1. Mix the eggs with fragrant sugar and a pinch of salt with a mixer. Inject white sugar in portions and continue whisking. As soon as the mass increases in size, introduce flour with a cultivator and cocoa, pour in the butter.
  2. Fill the form with parchment with dough and bake the base for 15 minutes (temperature - 200 ° C).
  3. For soufflé, pour a little raw milk into the stewpan, heat, but do not boil. Pour the broken chocolate with heated 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 in the drink.
  5. Combine the two melted ingredients and let the mixture cool at room temperature.
  6. Beat the cheese with coconut and mix with a sweet mass of chocolate and marshmallows.
  7. Put the cooled cake in a baking dish, pour the souffle on top and put the dessert in the refrigerator for three hours.
  8. Then remove the form, transfer the cake to the dish, decorate with the finished chocolate icing and sprinkle with coconut chips.

How to decorate a dessert in an original way

There are different options for decorating a cake beautifully, it all depends on the imagination.

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

You can serve the cake whole or in portions, in the context it looks even more attractive, thanks to the combination of dark cake and white layer.

The Bounty Coconut Cake will truly give you a Paradise Delight. And now you know all the secrets of making this delicious dessert. Is this not a holiday? It turns out that getting a ticket to paradise is so easy!

Related:More from the author: