The homemade bounty bars are one of the most popular recipes from my first book. Recently, I decided to try to make a Bounty cake as it seemed more exclusive to serve for guests than the bars. And everybody loved this cake. Apart from being a tasty beauty, it also has a few other winning qualities:
1. It contains only very little sweetener but still has a nice sweetness to it.
2. It’s really easy to make and I’m sure you have most of the ingredients in your cupboards already.
3. It’s very satiating which means that it’s easy to eat just one piece.
4. You can make it the day before making it the perfect dinner party dessert.
This recipe contains affiliate links.
1 CAKE – SERVES 10-12 PERSONS
- 150g almonds
- 75g dessicated coconut
- 2 tablespoons cacao powder
- 40g coconut oil
- 2 egg whites from large eggs or 3 from small eggs
- the cream from 1 can of coconut milk
- 40g coconut oil
- 2 tablespoons Sukrin Melis* (or sweetener of your choice)
- 150g dessicated coconut
- 150g dark chocolate
- 1 tablespoon of coconut oil
*Sukrin Melis is a zero calorie natural sweetener based on the sugar alcohol Erythritol. It’s suitable for diabetics as it has 0 GI and 0 available carbohydrates.
Preheat oven to 150°C/300°F.
Put almonds, dessicated coconut and cacao powder in your food processor and pulse until the almonds turn into flour. Add egg whites and coconut oil and blend again until you have a greasy dough.
Place the dough in a nonstick springform (about 20-22cm/8 inch). I don’t always trust the non-stick quality and either grease it or cover it with baking paper before putting in the dough. Bake in the oven for 20 minutes. Take out and allow to cool.
Open the can of coconut and take out the cream with a spoon. Put the coconut cream in a sauce pan with coconut oil, dessicated coconut and Sukrin Melis. Heat up slowly and mix it all well together to a sticky white dough.
Place the coconut dough on top of the bottom layer, flatten it the best you cand and put the cake in the fridge for a couple of hours or in the freezer for about an hour. You want the coconut layer to become hard before adding the chocolate.
Melt chocolate over a double boiler together with coconut oil. Let the melted chocolate cool for about 10 minutes in the fridge before you continue so it thickens a little bit.
Spread the melted chocolate on top of the coconut layer using a spoon. Do it slowly and start from the middle and work your way put. Feel free to make several layers on top of each other. What you want is a thick chocolate layer without it all dripping down the sides.
Put the cake back in the fridge and serve when the chocolate layer has become hard.
Cut the cake with a sharp knife. The chocolate layer can be a little bit hard to cut through but take your time. Serve the cake and lean back to receive the compliments for this delicious cake and prepare for guests asking for the recipe!
A NOTE ON COCONUT MILK
For some reason some brands don’t separate the cream from the water when put in the fridge. If your coconut milk doesn’t separate, you cannot use it for this recipe. Also, you cannot replace the full fat coconut milk with a light version. Light coconut milk has been thinned with water and won’t contain enough cream to make the coconut layer.