Baking · serves 2

Bounty Cake

A coconut filling cooked on the stove, between two chocolate cakes, under a poured glaze.

60 min A proper cook Vegetarian

Ingredients

  • 340g plain flour
  • 270g caster sugar
  • 3 tbsp cocoa powder
  • 1 tsp salt
  • 2 tsp baking soda
  • 180ml sunflower oil
  • 2 tsp vanilla extract
  • 2 tsp apple cider vinegar
  • 400ml cold water
  • Filling: 400ml coconut milk, 1 tbsp cornflour, 100g desiccated coconut, 100g sugar
  • Icing: 150g dark chocolate, 1/2 tbsp oil
  • Coconut flakes

Method

  1. Sift the flour, then add sugar, cocoa, salt and soda.
  2. Oil, vanilla, vinegar and cold water in. Mix with a fork, briefly — this batter hates being beaten.
  3. Two lined 20cm tins. 180°C for 30 minutes.
  4. Filling: slake the cornflour in 3 tbsp of the coconut milk, then add the rest with the coconut and sugar. Boil gently, stirring constantly, until thick. Cool slightly.
  5. Filling on one cake, second cake on top.
  6. Melt the chocolate with the oil over simmering water and pour over so it runs down the sides.
  7. Coconut flakes while the glaze is still wet.

Questions people ask about Bounty Cake

How long does Bounty Cake take?

About 60 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of maida in Bounty Cake?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Bounty Cake ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Bounty Cake vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Bounty Cake?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Bounty Cake?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

Don't know what to cook? Let it decide →

More ideas by ingredient

If you liked this

Vanilla Sponge
50 min · Some work
Cooker Chocolate Cake
50 min · Some work
Chocolate Crinkle Cookies
50 min · Some work
Caramel Custard
50 min · Some work
Rava Cake
50 min · Some work
Soda Bread
50 min · Easy